Cozy, wholesome Pumpkin Oatmeal Muffins full of warm spices and made with healthy ingredients. They are the perfect quick-fix fall snack, on-the-go breakfast, or tasty addition to school lunches.
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Nothing beats a batch of warm, cozy spiced pumpkin oatmeal muffins fresh out of the oven on a crisp fall day. They're soft, hearty, and just the right amount of sweetness; the kind of muffin that feels like a treat but is wholesome enough to eat for breakfast.
These oatmeal pumpkin muffins are a seasonal favorite in my kitchen. Each bite tastes like fall, made with wholesome ingredients like rolled oats, whole wheat flour, pumpkin purée, and warm pumpkin spice. I make them on repeat because they come together so quickly in under 30 minutes–easy to whip up a batch on busy mornings or for an afternoon treat.
Enjoy pumpkin muffins warm from the oven, or dress them up with a spread of butter or a dollop of nut butter for an extra special touch.
For more healthy oatmeal recipes, check out my Banana Oatmeal Muffins, Peanut Butter Protein Baked Oats, Protein Breakfast Cookies, and Oatmeal Smoothies.
Why You'll Love This Healthy Pumpkin Muffin Recipe
- Wholesome Ingredients—Enjoy this pumpkin muffin recipe with healthy ingredients, including pumpkin purée, rolled oats, and whole wheat flour for added fiber and nutrition.
- Easy to Make Ahead — These muffins take less than 30 minutes to prepare, and they store and freeze beautifully, so you can make a batch today and enjoy them all week long.
- Kid Friendly — Made with healthy ingredients and cane sugar, your kids will love this fall treat without the sugar rush.
- Versatile — Enjoy this recipe as-is, or add mix-ins to suit your cravings.
Want more pumpkin muffin or quick bread recipes? You're in the right place! Try my Banana Pumpkin Muffins or Pumpkin Banana Bread!
Ingredients and Substitutions
Pumpkin Purée - Choose unsweetened, pure pumpkin purée–not pumpkin pie filling–or make your own purée for extra tasty flavor.
Avocado Oil - Adds healthy fats and keeps the muffins moist. Alternatively, use another neutral-flavored oil like canola. Or swap with melted coconut oil or butter for a richer flavor.
Applesauce - Adds natural sweetness and moisture. Opt for a no-sugar-added applesauce to avoid overly sugary muffins.
Cane Sugar - Keeps the muffins lightly sweet; see pro-tip for adjusting for a sweeter taste.
Whole Wheat Pastry Flour - Creates a soft, light crumb with whole-grain goodness. Substitute with all-purpose flour, or a mix of all-purpose flour and regular whole wheat flour for more fiber.
Eggs - Use large eggs to help bind all ingredients and add lift. Bring to room temperature before adding for easier mixing.
Vanilla Extract - Rounds out the warm spice flavor. Choose a pure vanilla extract over imitation vanilla for the most robust flavor.
Pumpkin Pie Spice - For convenience, choose a store-bought blend of ground cinnamon, nutmeg, ginger, allspice, and cloves. Or make your own blend.
Baking Powder & Baking Soda - Adds rise for perfectly fluffy muffins.
Old Fashioned Rolled Oats - Makes the muffins hearty with added texture. Avoid quick or steel-cut oats for the best muffin texture.
Chocolate Chips (Optional) - For added sweetness and delicious chocolate indulgence. Choose dark chocolate for a richer flavor or milk chocolate for a sweeter taste.
How to Make Pumpkin Oatmeal Muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 425°F. Line 14–16 muffin cups with paper liners in a muffin pan.
Step 2: In a large bowl, whisk the avocado oil, pumpkin purée, applesauce, cane sugar, eggs, and vanilla extract together until smooth.
Step 3: In a separate small bowl, whisk the flour, salt, pumpkin pie spice, baking powder, baking soda, and oats until well combined.
Step 4: Add the dry ingredients to the wet ingredients and whisk until just combined.
Step 5: If using chocolate chips, gently stir them into the batter.
Step 6: Scoop a heaping ⅓ cup of batter into each prepared muffin cup.
Step 7: Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 14–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the pan on a wire rack for 10–15 minutes before serving, or until they reach your desired temperature. Enjoy!
Recipe Pro-Tips
- Don't overmix the batter. When combining the wet and dry ingredients, stir until just combined for tender muffins; overmixing can result in a tough texture.
- Use room temperature ingredients. For the best results, bring all wet ingredients to room temperature before starting the recipe for even mixing.
- Double the batch. These muffins freeze well! Easily double the ingredients and make extras to enjoy later.
- Fill the muffin cups evenly. Use a measuring cup to portion the batter evenly between the muffin tins so the muffins bake uniformly.
- Let muffins rest. Allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire rack. This prevents them from breaking apart while still warm, and helps them peel away easier from the muffin liners.
Recipe Variations
These muffins are naturally processed sugar- and dairy-free; adapt them to other dietary or flavor preferences by taking any of the following optional adaptations:
- Gluten-Free: Use 1-to-1 gluten-free flour and let the batter rest for 30 minutes before scooping the batter and baking. Cool completely before enjoying for the best texture.
- Sweeter: Add 1–2 tablespoons of cane sugar for a sweeter muffin if you’re not including chocolate chips.
- Refined-Sugar Free: Swap coconut sugar for the cane sugar for a caramel-like flavor.
- Dried Fruit: Stir in up to ½ cup dried cranberries, raisins, or cherries for an extra fruity burst of flavor.
- White Chocolate Chips: Swap in equal amounts of regular chocolate chips for a sweeter, creamier twist.
- Nuts: Add up to ½ cup chopped pecans or walnuts for a delicious crunch.
- Coconut: Stir in up to ½ cup unsweetened shredded coconut or dried coconut flakes for a chewy, slightly sweet note that pairs beautifully with pumpkin.
- Turbinado Sugar Topping: Sprinkle muffins with 1–2 teaspoons turbinado sugar before baking for a sweet, crunchy streusel-like topping.
High-Altitude Adaptations
If you’re baking at high elevations (3,500 ft+), refer to the following adaptations:
- Reduce the baking powder to 1 teaspoon
- Reduce baking powder to ½ teaspoon
- Reduce sugar to ¾ cup
- Increase whole wheat flour to 1 ¾ cups
- Start the muffins at 425°F, then reduce the oven to 365°F (instead of 350°F)
Storage Directions
- Refrigerating: Store cooled muffins in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze in a freezer-safe, airtight container for up to 3 months
- Reheating: Warm in the microwave for 20–30 seconds or in a 300°F oven for 3-5 minutes.
Save this Recipe for Later on Pinterest
More Healthy Pumpkin Recipes
- Pumpkin Breakfast Cookies
- Pumpkin Baked Oatmeal
- Pumpkin Zucchini Muffins
- Pumpkin Oatmeal Cookies
- Gluten-Free Pumpkin Muffins
- Pumpkin Protein Balls
- Pumpkin Protein Shake
If you liked and made this Oatmeal Pumpkin Muffins Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Pumpkin Oatmeal Muffins
Equipment
Ingredients
- 1 cup pumpkin puree 100% pumpkin (not pumpkin pie filling)
- ½ cup avocado oil or other neutral vegetable oil (canola, etc.)
- ⅔ cup applesauce unsweetened
- ¾ cup + 2 T organic cane sugar or ½ cup white sugar + 6 tablespoons packed light brown sugar
- 2 large eggs brought to room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (185g) whole wheat pastry flour or all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 ⅓ cup old-fashioned rolled oats
- ¾ cup chocolate chips optional
Instructions
- Preheat the oven to 425°F. Line 14–16 muffin cups with paper liners.
- In a large mixing bowl, whisk the avocado oil, pumpkin purée, applesauce, cane sugar, eggs, and vanilla extract together until smooth.
- In a separate small bowl, whisk the flour, salt, pumpkin pie spice, baking powder, baking soda, and oats until well combined.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- If using chocolate chips, gently stir them into the batter.
- Scoop a heaping ⅓ cup of batter into each prepared muffin cup.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 14–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan on a wire rack for 10–15 minutes before serving, or until they reach your desired temperature. Enjoy!
Notes
- Refrigerating: Store cooled muffins in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze in a freezer-safe, airtight container for up to 3 months
- Reheating: Warm in the microwave for 20–30 seconds or in a 300°F oven for 2-3 minutes.
- Don't overmix the batter. When combining the wet and dry ingredients, stir until just combined for tender muffins; overmixing can result in a tough texture.
- Use room temperature ingredients. For the best results, bring all wet ingredients to room temperature before starting the recipe for even mixing.
- Double the batch. These muffins freeze well! Easily double the ingredients and make extras to enjoy later.
- Fill the muffin cups evenly. Use a measuring cup to portion the batter evenly between the muffin tins so the muffins bake uniformly.
- Let muffins rest. Allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire rack. This prevents them from breaking apart while still warm, and helps them peel away more easily from the muffin liners.
My toddler and i love snacking on these pumpkin oat muffins! Best of all, they're ready in less than 30 minutes. I hope you enjoy them as much as we do!