Healthy pumpkin oatmeal muffins are a delicious and nutritious baked treat. Made with wholesome ingredients like pumpkin puree, oats, and whole wheat flour, these hearty muffins make a fantastic breakfast or snack, especially during the fall season. This easy muffin recipe comes together in one bowl and bakes quickly.
Start your day with healthy pumpkin oatmeal muffins, a delightful treat full of wholesome ingredients. What makes these muffins healthy? They are packed with nutrient-rich ingredients like pumpkin puree, oats, and whole wheat flour. One muffin will keep you full all morning long.
ThisĀ tasty muffin recipeĀ is made in one bowl, meaning quicker preparation time and fewer dishes. The satiating muffins are great forĀ meal prepĀ and can be frozen, too.Ā Thanks to a full teaspoon of pumpkin pie spice in the batter, all of your favorite fall flavors are tucked inside these fluffy muffins.
Oatmeal pumpkin muffinsĀ are a nutritious breakfast, satisfying snack, or guilt-free dessert. This pumpkin muffin recipe is one you will want to make repeatedly. You'll also love these pumpkin banana muffins andĀ protein pumpkin muffins,Ā too.
Jump to:
Healthy Pumpkin Muffins Recipe
- Wholesome Ingredients: Delicious pumpkin oatmeal muffins have 2g of fiber per muffin thanks to whole wheat flour, oats, and pure pumpkin puree in the batter. Each muffin is only 170 calories, half the calories of a traditional muffin.
- Easy Breakfast: These hearty pumpkin oat muffins are a quick breakfast, perfect for on-the-go. The recipe is easy to make and comes together quickly (all in one bowl).
- Perfect Treat: No matter what time you decide to eat one of these muffins, you will surely enjoy it. They satisfy like a classic muffin but with fewer calories and more nutrition. These are a perfect alternative for when the sweet cravings hit.
Ingredients
- Whole Wheat Flour: Unlike refined flour, nutty whole wheat flour provides fiber and essential nutrients.
- Old-Fashioned Rolled Oats: Oats are rich in fiber and other vitamins and nutrients, ideal for a heart-healthy diet. Use rolled oats for this recipe. They have a thick, chewy texture that provides body to the finished muffins.
- Light Brown Sugar (packed): A half cup of brown sugar sweetens the muffin batter without needing additional sweeteners.
- Baking Powder and Soda
- Pumpkin Pie Spice: Utilizing pumpkin spice versus individual spices means less measuring without compensating for flavor. This blend has all the warm spices we know and love, including ground cinnamon, nutmeg, cloves, and ginger.
- Salt
- Buttermilk: Make your own at home by mixing one cup of whole milk with one tablespoon of lemon juice or plain vinegar. Let the mixture sit for at least five minutes before using it. Buttermilk is preferred in this recipe, but you can also use whole milk.
- Large Egg (room temperature)
- Oil: Use a neutral-flavored oil like canola or avocado oil. You can also use coconut oil, too.
- Pure Vanilla Extract
- Pumpkin Puree (not pumpkin pie filling): Use canned or fresh pumpkin puree in the muffin batter. Vitamin-rich pumpkin is low in calories, high in fiber, and loaded with antioxidants. The pumpkin adds flavor, nutrients, and moisture, meaning moist and fluffy muffins.
See the recipe card for the ingredient quantities.
Instructions
- Preheat the oven to 375 F. Grease or line a 12-cup muffin pan with muffin liners and set it aside.
- Mix the dry ingredients in a large bowl.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix only until combined. Stir in the pumpkin.
- Divide the muffin batter among the paper-lined cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Ingredient Substitutions
- Light Brown Sugar: Dark Brown Sugar, Granulated Sugar
- Buttermilk: Whole Milk
- Oil: Melted Butter
- Pumpkin Spice: Ground Cinnamon, Apple Pie Spice
- Mix-Ins: Chocolate Chips, Chopped Nuts, Dried Fruit
Variations
- Chocolate Chip Pumpkin Muffins: Fold Ā½ cup semi-sweet or white chocolate chips into the muffin batter.
- Pumpkin Nut Muffins: Fold Ā½ cup chopped walnuts, pecans, or almonds into the muffin batter before baking.
- Eggless: Swap the egg for a flax egg. To make flax eggs: Whisk one tablespoon of ground flax seed meal with three tablespoons of water until combined. Refrigerate the mixture for 15 minutes before using. (This 1:3 recipe will make one flax egg.)
- Double Batch: Multiply this recipe for more muffins.
Try these banana blueberry oatmeal muffins, a variation of this recipe.
Serving Suggestions
Delicious on their own, pumpkin oatmeal muffins are equally yummy with toppingsāslather muffins with softened butter or cream cheese. Enjoy them with homemade compote, jam, apple butter, or pumpkin butter too. Serve pumpkin muffins at room temperature or warm.
Suggested Equipment
Storage
Store the cooled muffins in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week.
Delicious Muffin Recipes
- Maple Walnut Muffins
- The Best Cranberry Walnut Muffins
- Carrot Apple Muffins
- The Best Vanilla Muffins
- Easy Peach Streusel Muffins
- Plum Muffins
Expert Tips
- Spoon and level the dry ingredients for accurate measuring.
- Refrain from mixing too much after the wet ingredients have been added to the dry. Mix muffin batter by hand to avoid developing too much gluten (resulting in a tight structure).
- Use an ice cream scoop to spoon batter into the muffin wells.
- Sprinkle rolled oats over each muffin before baking them for a simple garnish that adds visual appeal.
Frequently Asked Questions
Transfer {cooled} leftover muffins to a freezer bag or freezer-safe container. Freeze muffins for up to 3 months. Thaw the muffins entirely atĀ room temperature or in the refrigerator before consuming.
You have either over-baked your muffins or over-mixed the batter before baking.Ā Muffin batter needs minimal mixing; over-mixing results in tough, dense muffins.
You can useĀ quick oats in place of theĀ old-fashioned oats. However, theĀ rolled oats provide a better muffin texture.Ā
If you make the recipe, donāt forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
š Recipe
Healthy Pumpkin Oatmeal Muffins
Equipment
Ingredients
- 1 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- Ā½ cup light brown sugar packed
- 1Ā½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- Ā½ teaspoon salt
- Ā½ cup buttermilk
- 1 large egg room temperature
- ā cup oil canola, avocado, vegetable, or coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree *not pumpkin pie filling
Instructions
- Preheat the oven to 375Ā°F. Grease or line a 12-cup muffin pan with paper liners and set it aside.
- Mix the whole wheat flour, oats, baking powder, baking soda, salt, pumpkin pie spice, and light brown sugar in a large bowl.
- Create a well in the center of the dry ingredients and add the egg, buttermilk, vanilla extract, and oil. Mix only until combined. Stir in the pumpkin.
- Divide the muffin batter among the paper-lined cups, filling each about Ā¾ of the way up.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool muffins on a wire rack.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
JM_in_VA
These pumpkin muffins are just about perfect! They are beautiful, easy to make, delicious and nutritious. I'm going to make another batch and freeze some for on-the-go breakfasts - - this batch is already history! Thanks for sharing this gem of a recipe.