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Pumpkin Oatmeal Muffins Recipe

Easy and healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and rolled oats and are minimally sweetened with maple syrup. They are the perfect grab-and-go breakfast or an afternoon snack when craving something sweet.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 220 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ⅓ cup coconut oil melted and cooled
  • ¾ cup maple syrup
  • 2 large eggs at room temperature (or flax eggs)
  • 1 cup pumpkin puree (unsweetened) (not pumpkin pie filling)
  • ¼ cup unsweetened almond milk or regular milk
  • 1 teaspoon vanilla extract
  • 1 ¾ cup whole wheat flour 8.9 oz./266g
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda 5g
  • 2 teaspoons pumpkin pie spice
  • ⅓ cup old-fashioned oats 40g
  • ½ cup raisins roughly chopped
  • 2 tablespoons pumpkin seeds as garnish (optional)
  • ¼ cup chocolate chips as topping (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F/163 degrees C. Line a 12-cup muffin tin with parchment liners. If you do not have parchment liners, generously coat the cups with oil.
  2. To prepare the wet ingredients, place coconut oil, maple syrup, eggs, pumpkin puree, almond milk, and vanilla extract in a large bowl. Whisk until thoroughly combined. Set aside.
  3. To prepare the dry ingredients, whisk together whole wheat flour, kosher salt, baking soda, pumpkin pie spice and oats in a separate large mixing bowl until fully incorporated.
  4. Fold the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
  5. Fold in the raisins.
  6. Scoop the batter into each muffin cup, about ⅔ full. If preferred, top with the pumpkin seeds or chocolate chips.
  7. Bake for 25-27 minutes until a toothpick, when inserted, comes out clean.
  8. Let cool for 10 minutes before removing from the pan onto a wire rack to cool.

Notes

  • Yields: This recipe makes 12 muffins. The nutritional values below are per muffin.
  • Bring them to room temperature and store in an airtight container for upto 4 days.
  • Yields: This recipe makes 12 muffins. The nutritional values below are per muffin.
  • Storage: Bring them to room temperature and store in an airtight container for upto 4 days.
  • Freeze: Cool completely, then transfer your muffins to a freezer bag, squeezing out all the air. Freeze for up to 3 months.
  • Flax eggs: If you prefer a vegan pumpkin oatmeal muffins recipe, use flax eggs instead. Mix 2 tablespoons of ground flaxseeds (aka flax meal) with 5 tablespoons of water to make flax eggs. Let it sit for 5-10 minutes or until it reaches a gel-like consistency. Use it in the recipe in place of eggs.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.003g Cholesterol 27mg (9%) Sodium 308mg (13%) Potassium 235mg (7%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 3220IU (64%) Vitamin C 1mg (1%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 35g 12%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.003g 0%
Cholesterol 27mg 9%
Sodium 308mg 13%
Potassium 235mg 5%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 3220IU 64%
Vitamin C 1mg 1%
Calcium 50mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.