Healthy Pumpkin Oat Muffins

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These delicious Pumpkin Oat Muffins are fluffy, moist, and perfectly spiced. Made with fresh pumpkin puree, whole oats, and packed with Fall flavor. Perfect for a quick breakfast, snack, and the whole family will love them!

PIN these delicious Pumpkin Oatmeal Muffins to try later!

pumpkin oat muffins

Pumpkin Oat Muffins are the best kind of muffins to make when it’s pumpkin season! Perfectly sweetened and have just the right amount of real pumpkin flavor and warm spices.

These are on the healthier side since we use honey, oats, and makes a wholesome snack, breakfast, or dessert so you can feel good about enjoying these.

I love all things pumpkin especially when they have health benefits such as they are high in antioxidants, rich in potassium, vitamin a, vitamin c, and fiber, and it boosts the immunity system. Some of my other favorite pumpkin treats that are healthy are these Pumpkin Pie Bars and Baked Pumpkin Spice Apple Oatmeal.

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key ingredients

• Flour: I use all-purpose flour but you can also use whole wheat if you wanted to make an even healthier alternative. Another option is to use a 50/50 blend of both all-purpose and whole wheat flour. 
• Oats: Quick oats work best for this recipe but you could also use old-fashioned oats instead.
• Baking powder and baking soda: Used as a leavening agent.
• Melted butter or oil: Helps make these muffins soft and buttery. Oils such as coconut oil, vegetable oil, canola oil, and olive oil will work. Use unsweetened applesauce as a healthy substitute.
• Sugar: We use brown sugar to add the perfect amount of sweetness. You could also use coconut sugar instead.
• Honey: Added as a a natural sweetener and is a sugar substitute. Pure maple syrup could also be used.
• Milk: Adds structure and moisture to help make moist muffins. You can use whole milk or low-fat milk.
• Spices: We use a combination of cinnamon, ginger, cloves, and nutmeg for the perfect warm spice flavors. You could also use pumpkin pie spice instead.
• Egg: You’ll need 1 large egg at room temperature.
• Vanilla extract: Adds a warm flavor.
• Pumpkin puree: The key ingredient! Adds moisture and pumpkin flavor. Be sure to use 100% real pumpkin puree and not pumpkin pie filling.

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how to make pumpkin oat muffins

Mix dry ingredients: In a large bowl mix together the dry ingredients (flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and brown sugar).

Mix wet ingredients: In a separate bowl lightly mix the wet ingredients (egg, honey, milk, vanilla extract, pumpkin puree, and oil).

Add wet ingredients to dry ingredients: Make a hole in the center of the dry ingredients and pour in the wet ingredients and fold with a spatula. Do not over mix!

Rest batter: Let the muffin batter sit for about 10 minutes. In the meantime, preheat oven to 350 degrees F and line muffin pan or muffin tin with paper liners or grease well with non-stick cooking spray.

Bake and cool: Bake muffins for 18-20 minutes or until the tops are a light golden brown. Let cool and enjoy!

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recipe tips & variations

• Mini Pumpkin Oat Muffins: To make mini size muffins, bake these in a mini muffin pan instead of a regular muffin pan. Bake for a few minutes less.
• Protein Muffins: Add a scoop of plain or vanilla flavored protein powder. This will give these muffins an extra protein boost. If you use flavored protein powder it will change the flavor of the muffins. You can also add your favorite nut butter to the muffin batter.
• Topping: Chocolate chips, oats, cinnamon-sugar, or leave them plain. You can also add vanilla or cream cheese frosting on top to add more sweetness. 
• Pumpkin Chocolate Chip Oatmeal Muffins: Add a handful of your favorite chocolate chips to the batter for a chocolatey twist. You can use milk chocolate, semi-sweet chocolate, mini chocolate chips, or white chocolate chips.
• Pumpkin Bread: Pure the pumpkin batter in a loaf pan instead and bake for 45-55 minutes.

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muffin add-ins

• Chopped nuts: Almonds, hazelnuts, walnuts, and pecans work great.
• Dried fruit: Raisins, dried cranberries, or dried cherries make great options.
• Chia seeds
• Ground flax seeds
• Cinnamon chips
• Sprinkles
• Sunflower seeds
• Pumpkin seeds

leftovers & storage

To-store: Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes. 

muffins are baked, cool completely, then place the muffin pan in the freezer to flash freeze for at least an hour.

Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together.

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HOW TO FREEZE MUFFINS

As a mom, I almost always have muffins in the freezer, ready to go because my kids love everything them.

Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock freezer bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months. When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.

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This recipe was last updated October 11, 2024 to include additional photos and information. Originally posted September 19, 2019 By Kathryn Donangelo.