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!).
Servings 12 muffins
Calories 107kcal
Ingredients
- 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
- 1/4 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 3/4 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.
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