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Pumpkin Oatmeal Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 180
Deliciously moist and healthy, these pumpkin oatmeal muffins are perfect for breakfast or a snack!

Ingredients

Dry Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup rolled oats (or 1½ cups total oats with quick oats)
  • ½ cup whole wheat or all‑purpose flour (optional for firmer structure)
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice (or blend of spices)
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 2 large eggs (or flax-eggs for vegan)
  • ⅓ cup maple syrup (or honey)
  • ¼ cup brown sugar (optional)
  • ⅓ cup vegetable oil (or coconut oil, or olive oil)
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or plant-based)
  • 1 cup optional mix-ins (chocolate chips, nuts, raisins, cranberries)

Instructions 

  • Preheat oven to 350°F (175°C) and prepare muffin tin.
  • Mix dry ingredients in a bowl.
  • Whisk wet ingredients until smooth.
  • Combine wet and dry ingredients gently, then fold in mix-ins.
  • Fill muffin cups about 3/4 full.
  • Bake for 18–22 minutes until a toothpick comes out clean.

Notes

For a vegan option, substitute eggs with flax-eggs.
Calories: 180kcal
Cost: $10.00
Course: Breakfast
Cuisine: American
Keyword: pumpkin