Make these healthy (and so easy) Pumpkin Oatmeal Muffins to share with the kids for breakfast or snack—with or without chocolate chips!
Pumpkin Oatmeal Muffins
You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. (Though no shame if you love pumpkin all year round!) They are so easy to make in a blender or food processor and you can make them with one arm if you have a kiddo on your hip—which is handy because I know how real life goes.
And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents.
These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. Add in the protein from milk and eggs and the Vitamin A from pumpkin and you have a balanced meal in muffin form. I love the hint of pumpkin pie spice too!
TIP: These taste like a cross between baked oatmeal and a traditional pumpkin muffin.
Ingredients You Need
To make this recipe you’ll need the following ingredients:
- rolled oats
- pumpkin puree
- milk (dairy or nondairy)
- maple syrup (or honey)
- eggs
- vanilla extract
- pumpkin pie spice
- baking soda
- chocolate chips, optional
TIP: To make these gluten-free, use certified gluten-free rolled oats.
Step-by-Step Instructions
Here’s a look at the process involved in making these muffins. Scroll down to the bottom of this post for the full recipe.
- Add the ingredients to a blender or food processor.
- Blend until very smooth.
- Portion into a muffin tin.
- Top with chocolate chips and bake.
TIP: You can serve these cold, at room temperature, or even slightly warmed.
Storing Healthy Pumpkin Muffins
These muffins are super moist and store well in the fridge or freezer—which is handy for pulling out quick breakfasts and snacks all week long. I also love them as a simple lunch component paired with fruit and a simple veggie for lunch.
Best Tips for Success
- These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
- Serve cold or slightly warmed. Dice into smaller pieces for younger kids.
- Dairy-free: Use plain unsweetened nondairy milk.
- Gluten-free: Use certified gluten-free rolled oats.
- Be sure to use pumpkin puree, not pie filling.
- Use honey instead of maple syrup if desired. (Do not use honey for kids under age one.)
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
- If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice.
- To make these by hand without a blender or food processor, use store-bought oat flour and mix the ingredients together in a mixing bowl.
- Add a few chocolate chips to the tops of each muffin if desired.
- You may also like Healthy Pumpkin Muffins, Pumpkin Bars, Mini Pumpkin Cupcakes, and Pumpkin Chocolate Chip Cookies.
I’d love to hear from you if you try these muffins, so please comment below!
Pumpkin Oatmeal Muffins
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1 cup milk
- 1/3 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/4 cup chocolate chips optional
Instructions
- Preheat the oven to 375 degrees F and grease a standard size muffin tin.
- Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
- Divide among the prepared muffin tin. You want each cup to be about ¾ full. Top with chocolate chips if using.
- Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.
- Serve warm, at room temperature, or chilled.
Notes
- These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
- Serve cold or slightly warmed. Dice into smaller pieces for younger kids.
- Use canned or homemade pumpkin puree.
- Dairy-free: Use plain unsweetened nondairy milk.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-free: Use a store-bought egg replacer like the kind from Bob's Red Mill or Just Eggs. (Flax or chia eggs can be used, but the texture may be more like baked oatmeal than a muffin.)
- Use honey instead of maple syrup if desired. (Do not use honey for kids under age one.)
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
- If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice.
- To make these by hand without a blender or food processor, use store-bought oat flour and mix the ingredients together in a mixing bowl.
- Add a few chocolate chips to the tops of each muffin if desired.
Could I make these with flax eggs? My daughter is allergic to eggs.
This recipe won’t work that well with flax eggs (it would likely work, but the texture would be much more like baked oatmeal). This other recipe would be a better option for using an egg substitute: https://www.yummytoddlerfood.com/pumpkin-chocolate-chip-muffins/
These are great, can I use quick cook rolled oats since it all just gets blended together? I bought a big tub accidentally.
Yes, that should be just fine!
Can I use paper liners?
You can, though they may stick a little.
I was hoping to make these tomorrow with some leftover pumpkin purée I have, but realized I only have about half a cup left. Any suggestions on what I could use to make up the other half? Would applesauce work? Thanks!
Hi-I know that mashed ripe banana would work. Usually applesauce is a good substitution for pumpkin but I haven’t tried it so I can’t say for 100% that it will work. I think it should though!
These are so good! Wow. Thank you!
I’m so glad!
Just made these for breakfast and they’re delicious. Skipped the chocolate chips, and will try with a little extra pumpkin pie spice next time! I love how hearty and full of fiber they are!
So fast to make and delicious!
Mine came out uncooked in the middle, even after keeping them in the been for extra time. Any idea why that would happen – I followed the recipe as is and used the blender..
Maybe check your baking soda? If it’s expired or not fresh, that could cause it.
I really want to try these but need to make them by hand. When using store bought oat flour, would the measurement still be 2 cups, or is it less?
Two cups should be right. Whenever I’ve tested it at home, 2 cups of rolled oats makes just about the same about of oat flour.
Very interested to cook this, but have no Pumpkin purée on sale in my country. How to make one from scratch?
Easy-peasy. I cut pumpkin in small chunks and cooked them in just a few tablespoons of water until it evaporated and pumpkin became a purée.
I also omitted syrup and chocolate chips (due to my strict no-sugar diet), and muffins are still very enjoyable 🙂
I’m so glad to hear that!
These look delicious! I love how your recipes are so perfectly simple that it’s easy to tell just by reading them how good they will turn out! I was wondering could you use plain Greek yogurt in place of the milk? If so, how much yogurt would you use. Thanks in advance!
Sure, you can use Greek yogurt. Use 6 ounces and know that they will be a little flatter on top and may appear like they’ve sunken a bit but they will otherwise look/be exactly the same! (I’m not sure why that happens with using yogurt in these but it’s a nice way to add more protein.)
Any ideas on what I can use instead to make this egg free?
These muffins turned out very dense and moist, but tasted good. (Looking back at the ingredients, I am not surprised they are so dense.) I think the chocolate chips are a must!
Yes, they’re hearty due to being all oats:)
Can you add spinach to this for some added greens?
Yes though the color might look a little strange? Not sure if it would turn out green or gray. Let me know if you try it!
Loved this recipe! Pop them in the microwave in the mornings for breakfast with a cup of coffee. Oh yea, I give some to the baby too with her milk.
Super easy to make and absolutely delicious! Made some with chocolate chips (for me!) and the rest without (for my 1 year old son!)! We both really enjoyed them!