Pumpkin Oatmeal Muffins
These store well in the fridge so you can make them a day or two ahead if you prefer—or bake and serve warm from the oven. These taste like a cross between baked oatmeal and a traditional pumpkin muffin (they don't have any flour, so they're a little denser than a traditional muffin, but still super moist!).
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375 degrees F and grease a standard size muffin tin.
Place all of the ingredients into a blender or food processor except the chocolate chips.
Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
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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.
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Reviews from the Original Source
I misread the ingredients and used a full tablespoon of pumpkin pie spice in my muffins and it was great! Pumpkin pie spice lovers, don't be afraid to not stop at just 2 teaspoons.
I misread the ingredients and used a full tablespoon of pumpkin pie spice in my muffins and it was great! Pumpkin pie spice lovers, don't be afraid to stop at just 2 teaspoons.
Great muffins! I made mini muffins and the large ones. I think the mini came out better and was fluffier. They are moist and not too sweet. I didn’t add chocolate but topped it with almond butter after baking and it was perfect.
By far my favorite pumpkin muffin recipe. I have made so many different muffin recipes that were either tasty but unhealthy, or healthy and tastes like a brick. This one is delicious and healthy. This will be my fall favorite!
My two year old is obsessed with these muffins! In his own words “more muffin!”
I decided to be a little lazy and just use rolled oats without blending it all, to make it a 1 bowl situation and it turned out ok!
I baked them for about 5 minutes extra and no issues in mini or regular muffins.
Between my kids and I, we’ve ate almost the whole thing today.
Very easy and quick to make. Big plus, they are healthy and taste goode
Just pulled these from the oven. They look amazing. I followed the recipes exactly with the exception of topping. I sprinkled 1/8 teaspoon of coconut sugar on each followed with some pumpkin seeds. These are good adults, not toddlers. The pumpkin seeds may be an issue for little ones. I didn’t expect them to come out because the batter was really thin, but they rose beautifully. They fell a little as they cooled, but ehhh. Ate them warm with a cappuccino. Great breakfast treat! Thank you for the recipe!
Is it ok to use “quick cooking” rolled oats? Would that matter? Thanks!
LOVE these!! Both my kids and myself have devoured the batch.
I blended the oats into flour for the consistency we like. Will make these on repeat.
What do you include in your pumpkin pie spice in what proportion? Thanks!
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