Pumpkin Oatmeal Muffins
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.
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
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 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.
Nutrition
Calories: 258kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 27mgSodium: 177mgPotassium: 166mgFiber: 3gSugar: 20gVitamin A: 2768IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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