Favorite Pumpkin Oatmeal Muffins

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.

1. Add the ingredients to a blender or food processor.
2. Blend until very smooth.
3. Portion into a muffin tin.
4. 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

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!).

Print Recipe Pin Recipe

4.96 from 98 votes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Amy Palanjian

Cuisine American

Course Snack

Calories 107kcal

Servings 12 muffins

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 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.
• 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.
• 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.

Equipment

• Muffin Pan
• Vitamix Blender
• Storage Containers

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.

Nutrition

Serving: 1muffin, Calories: 107kcal, Carbohydrates: 18g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 113mg, Potassium: 150mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3250IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!