These Pumpkin Oatmeal Muffins are loaded with the sweet delicious flavors of fall, AND they’re healthier than regular muffins. Moist, tender, delicious, and no refined sugar? Oh, you better believe it.
Our recipes are generally not what you’d call “health conscious”. However, sometimes, we like to dip our toes in the healthy side of the pool, and that’s just what we did with these muffins. They’re loaded with pumpkin flavor, but they’re made with healthier ingredients like coconut oil, almond milk, and maple syrup instead of white sugar. Oh, and they’re delicious!
Table of contents
❤️ Why You’ll Love This Recipe
- It’s an easy, homemade muffin recipe that even beginners can make.
- It’s full of classic fall flavors.
- It uses ingredients that are better for you than traditional muffins.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This recipe uses simple ingredients, and most of them are pantry staples. Any ingredients you don’t have are easily found at your local grocery store. The ingredients that give this recipe its delicious flavor are listed below. You’ll find the complete ingredient list along with quantities in the recipe card at the end of the post.
- Old-fashioned oats
- Pumpkin puree
- Maple syrup
- Coconut Oil
- Almond Milk
- Ground Cinnamon, ginger, nutmeg, and cloves
🔪 How to Make Pumpkin Oatmeal Muffins
It only takes a few minutes and a few simple steps to make these delicious muffins.
Step 1: Prep
Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.
Step 2: Make the Oat Flour
Add the oats to a blender and blend until you get a fine powder. Periodically stop blending and mix with a spatula to thoroughly pulverize all the oats.
Step 3: Combine the Wet Ingredients
Beat the coconut oil and maple syrup together for 2 to 3 minutes in a large bowl. Then, add the eggs and eat for another 2 to 3 minutes. Finally, add the almond milk, pumpkin puree, and vanilla and beat to combine.
Step 4: Add the Dry Ingredients
Add the baking soda, salt, and ground spices. Beat until the batter is fully combined and has no lumps. Add the oat flour and blend for 2 to 3 minutes until the batter is completely mixed and there are no lumps.
Step 5: Bake
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Then, place the muffin tin on a cooling rack for a minimum of 20 minutes. Serve and enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Mix-Ins: Try adding chocolate chips, raisins, or nuts to these muffins.
- Frosting: These muffins are delicious with a little cream cheese frosting on top!
- Sweet Potato: Use sweet potato puree for a different, equally “fall” flavor.
If you’re getting excited about these muffins, then we think you’ll love this pumpkin spice banana bread.
You’ll only need basic baking equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowls
- Muffin tin
Store these muffins at room temperature in an air-tight container lined with a paper towel for up to 7 days. For longer storage, you can freeze them for up to 3 months in an air-tight, freezer-safe container.
We have some tips here that will help you make these muffins the best they can be. These are simple tips but they make a big difference.
- Room temperature eggs incorporate more easily and help keep your muffins moist and fluffier.
- Beat this batter until it has no lumps. Don’t worry about overmixing.
- Be sure you use a small spatula to move your oats around in between blending so all the oats are pulverized into powder.
Do you have questions about this pumpkin oatmeal muffins recipe? Here are the answers to the most commonly asked questions.
Muffins were invented in the USA in the mid-1800s. No one knows exactly who first invented them, but they first appeared around that time.
They’ll last for up to 7 days at room temperature or up to 3 months in the freezer.
Wrap each muffin in a double layer of cling wrap, then place them in an air-tight, freezer-safe container and freeze.
Line the bottom of your container with a layer of paper towels to absorb excess moisture. You can also place a few saltine crackers in the container to help absorb moisture, as well.
🍽 More Recipes
Do you enjoy muffins? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Oatmeal Muffins
- Measuring Cups and Spoons
- mixing bowls
- Muffin tin
- 1 ¾ cup old-fashioned oats
- 1 cup pumpkin purée
- 2 eggs
- ½ cup maple syrup
- ⅓ cup coconut oil softened or melted
- ¼ cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Preheat the oven to 350º F.
- In a large bowl, add the maple syrup and coconut oil and beat together with a whisk for 2-3 minutes.
- Then, add the eggs and beat until for about 2-3 minutes.
- Add in the almond milk, pumpkin purée, and vanilla and beat.
- Then add the baking soda, salt, ground cinnamon, greyhound ginger, ground nutmeg, and ground cloves. Keep beating until you mix all the ingredients without lumps.
- To make oat flour, add the old-fashioned oats to your blender and blend until you get a fine powder. Make sure to move your mixture constantly with a spatula.
- Then, add the oat flour to the mixture and whisk for 2-3 minutes until you get a batter without lumps.
- Grease a muffin tin with coconut oil and add the batter. Make sure to fill just ¾ for each muffin cup.
- Place your muffin tin in the oven and bake for 30 minutes, or until a toothpick or a knife inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool for 20 minutes minimum before serving. Enjoy!