Pumpkin Oatmeal Muffins Recipe
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
18 muffins
-
Calories
174 kcal
-
Course
Baked Goods
-
Cuisine
North American
Pumpkin Oatmeal Muffins Recipe
Description
The Pumpkin Oatmeal Muffins Recipe starts by grinding oats with aromatic spices and leavening agents to create a base resembling flour. This is mixed with pumpkin puree, dairy or dairy-free milk, maple syrup, coconut sugar, neutral oil, vanilla, and eggs, forming a slightly thick batter. Dark chocolate chips folded in add sweet richness throughout.
Baked at 350°F (175°C) in lined muffin tins, the muffins develop a golden exterior and moist, tender interior with a distinct pumpkin and spice flavor. The combination of pumpkin and oats provides fiber and moisture, contributing to a hearty texture balanced by melted chocolate.
These muffins serve well for breakfast or as a snack and can be enhanced with nuts or dried fruit additions. They hold up well cooled and can be enjoyed fresh or reheated slightly.
Optional toppings after baking include a sugar sprinkle for added sweetness or flaky salt for a sweet-salty contrast. The recipe allows substitutions such as rolled oats for quick oats, brown sugar for maple syrup or coconut sugar, and dairy-free milk for a non-dairy option.
Ingredients
- 3 cups quick oats can sub rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon nutmeg ground nutmeg and ground cloves
- ½ teaspoon clove
- ½ teaspoon sea salt
- 1 cup pumpkin puree
- 1 cup milk dairy-free milk works well
- ⅓ cup maple syrup can sub brown sugar
- ⅓ cup coconut sugar can sub brown sugar
- ¼ cup neutral-flavored oil avocado works well
- 1 teaspoon vanilla
- 2 large egg
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners.
- Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour.
- In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well.
- Add the oat mixture to the bowl and whisk. Stir in the chocolate chips.
- Pour ¼ cup of the batter into each muffin liner. If you'd like, top with a couple of extra chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool for at least 20 minutes before eating them.
Notes
- Add ½ cup of raisins, chopped walnuts, or chopped pecans along with the chocolate chips for added texture and flavor.
- Sprinkle sugar on top of the muffins right after baking for a sparkling finish.
- A sprinkle of flaky salt after baking can create a pleasant sweet and salty contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 174kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2178IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
