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5 from 1 vote

The Best Pumpkin Muffins

These super moist pumpkin muffins are packed with the same flavors of pumpkin pie.. in a much healthier way. They are lightly iced for just the perfect amount of sweetness.
Prep Time10 mins
Cook Time20 mins
Servings: 12 muffins


  • 1 can of pumpkin puree
  • 1 whole egg 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon or pumpkin pie spice
  • 1/4 cup brown sugar
  • 3 Tbsp. maple syrup
  • 2 Tbsp. vegetable oil
  • 1 cup oats
  • 1 cup flour
  • 1 tsp. baking powder


  • Preheat oven to 375 degrees F.
  • In a medium bowl, whisk together the pumpkin puree, eggs, vanilla extract, cinnamon, brown sugar, maple syrup, and oil.
  • In a food processor, blend the oats until it looks like a flour mixture.
  • Add the oats, flour and baking powder to the pumpkin mixture and stir with a wooden spoon until it is semi-thick, the mixture should be similar in thickness to brownie mixture.
  • Line a cupcake pan with cupcake lines and spoon the mixture in, leaving about 1/4 of an inch at the top. They will rise a bit! Bake for 15-20 minutes. Let muffins cool before frosting.