Description
Enjoy these healthy pumpkin oat muffins, a delicious and nutritious breakfast or snack. They are made with wholesome ingredients like rolled oats, pumpkin puree, and maple syrup, offering warm fall flavors and a satisfying texture. These muffins are easy to make, freezer-friendly, and customizable with your favorite mix-ins.
Ingredients
Scale
- 3 cups rolled oats (use gluten-free if needed)
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup (or honey)
- 2 pastured eggs
- 1 1/4 cups milk (dairy or plant-based)
- 1/4 cup raisins (or dried cranberries)
- 1/4 cup pecans (or walnuts/almonds)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, combine rolled oats, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, whisk together pumpkin puree, maple syrup, eggs, and milk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in raisins and pecans.
- Let the batter sit for 5 minutes to allow oats to absorb liquid.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, until tops are golden and set.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
- For longer storage, wrap individually and freeze for 2-3 months.
- You can substitute pecans with walnuts or almonds, and raisins with dried cranberries or chocolate chips.
- For a gluten-free option, ensure you use certified gluten-free oats.
- To make them vegan, use flax eggs or applesauce instead of eggs and plant-based milk.
- Add Greek yogurt or applesauce for extra moisture.
- Boost protein by adding a scoop of vanilla protein powder, replacing 1/4 cup of oats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 7g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg