For those of us living in the New England area, autumn is fully here. The leaves have already started changing their colors, and cool mornings are the new norm. For me, this means one thing: the Baking season is officially here.
Today, I am opening the baking season with one of my favorite healthy pumpkin muffin recipe. These Pumpkin Oatmeal Breakfast Muffins are my second go-to basic pumpkin muffin recipe that I use whenever I crave an autumn-inspired muffin with my morning cup of joe.
The first favorite one, if you are wondering, is Paleo Pumpkin Muffins with Almond Flour.
How To Make Pumpkin Muffins
For one thing, as you will see in the video below, this pumpkin muffin recipe is stupidly easy to make. I love that it doesn’t require a mixer, and everything happens in one big mixing bowl. Plus, instead of butter and sugar, I used coconut oil and maple syrup, so it is healthier than oil and sugar-packed muffins.
The process of making this healthy pumpkin muffin recipe has 3 folds:
First, you start by mixing the wet ingredients in a large bowl.
Second, you gently fold in the dry ingredients, including whole wheat flour (all-purpose would work as well) and rolled oats.
Last but not least, you divide the batter into parchment-lined muffin tins and bake in the oven for 25 minutes or so.
As I mentioned earlier, they are simple, easy, and quick to make. Below is a quick HOW-TO Video (50 seconds):
How To Store these Maple Pumpkin Muffins:
These muffins are good on the next day, but I usually keep them in an airtight container in the fridge and lightly warm them up in the microwave for a few seconds before I am ready to serve them in the morning.
A Few Notes To Help You Make The Best Pumpkin Oatmeal Breakfast Muffins
- If you are a fan of the pumpkin and chocolate combination, feel free to fold in 3/4 cups of chocolate chips at the end.
- If you prefer or are out of maple syrup, you can swap it with honey.
- If you are not a fan of rolled oats, you can just omit them. It will still turn out great.
- If you make your own homemade pumpkin puree, you can swap it with its canned version. If you want to try a good recipe, this pumpkin puree is my favorite.
- Freezing Options: These muffins freeze well. To do so, let them cool to room temperature, place them in an airtight container or a Ziploc bag, and place them in the freezer. To serve, you can warm them up in a microwave for 30 seconds or in a preheated 300-degree oven for 5 minutes or so without the need to thaw.
If You Liked These Easy Pumpkin Muffins, You Might Also Like:
- Pumpkin Cranberry Nut Loaf
- Soft and Chewy Pumpkin Ginger Cookies – Melanie Makes
- Pumpkin Spice Latte Overnight Oats – Cupcakes and Kale Chips
- Paleo Pumpkin Muffins
- Apple Almond Flour Muffins
- Parsnip Morning Glory Bran Muffins
Other Pumpkin Recipes You Might Like
- Pumpkin Creme Fraiche Pasta
- Pumpkin and Ginger Soup
- Maple Pumpkin Bread Pudding
- Vegan Pumpkin Smoothie Recipe
- Turkey Pumpkin Chili
Pumpkin Oatmeal Muffins Recipe
Ingredients
- 1/3 cup coconut oil melted and cooled
- ½ cup maple syrup at room temperature
- 2 large eggs at room temperature
- 1 cup pumpkin puree I used canned pumpkin puree
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 1 ¾ cups whole-wheat flour 9.625 oz.
- 1/3 cup rolled oats plus more as garnish
- 2 tablespoons pumpkin seeds or pecans optional
Instructions
Preheat the oven:
- Pre-heat the oven to 325 F degrees. Line a 12-muffin tin with muffin liners and lightly spray the pan with oil spray. Set aside.
Prepare the wet ingredients:
- Whisk together the coconut oil, maple syrup, and eggs in a bowl. Stir in the pumpkin puree, almond milk, and vanilla extract.
Prepare the dry ingredients:
- Add in the salt, baking soda, cinnamon, and pumpkin spice. Whisk until all ingredients are completely incorporated.
Mix them together:
- Add in the flour and oats. Fold in the dry ingredients into wet ingredients just until they are combined.
Scoop into a muffin tin and bake:
- Using a large spoon or an ice cream scoop, fill each muffin tin with the batter. You should end up with 11 muffins.
- Sprinkle each muffin with rolled oats and nuts( if using).
- Bake in the oven for 24-26 minutes.
- Let it cool for 10 minutes and serve.
Video
Notes
- If you are a fan of pumpkin and chocolate combination, feel free to fold in 3/4 cups of chocolate chips at the end.
- If you prefer or out of maple syrup, you can swap it with honey.
- If you are not a fan of rolled oats, you can just omit them. It will still turn out great.
- Freezing Options: These muffins freeze well. To do so, let them cool to room temperature, place them in an airtight container or a Ziploc bag, and place in the freezer. To serve, you can warm them up in a microwave for 30 seconds or in a preheated 300-degree oven for 5 minutes or so without the need to thaw.
Nutrition
Adapted (with minor changes) from this Cookie+Kate’s Healthy Pumpkin Muffins, which was adapted from this Banana Bread recipe.
Suzy
I am always looking for muffins to keep stocked in our freezer! Love that you used maple syrup in these!
Aysegul Sanford
So glad to hear that you liked these Suzy. Thanks for coming by.
Toni
My kids really loved this!! Can’t wait to make it again!
Aysegul Sanford
This makes me so happy to hear Toni. Thanks!
Katie
This is so perfect for this time of year, and makes a great breakfast or after school snack! I love sweetening things with maple syrup too, so this is just what I need!
Aysegul Sanford
So happy to hear that you liked it Katie. Maple syrup is really magical, isn’t it?
Julie Blanner
These muffins are amazing! I love how filling they are, and the oats and seeds are a great texture added to the muffin.
Aysegul Sanford
Can’t agree more Julie. Thanks for stopping by.
Lauren Kelly
I meant to comment over the weekend to tell you how much we loved these muffins! My kids loved them too, thank you so much!
Aysegul Sanford
Hi Lauren,
I am so happy to hear that. Thanks for coming back and leaving a review.
Cheers!
Steph
This recipe is SO good! I would recommend doubling the batch! They are really moist, and the oats give just the right amount of texture. I added an additional 1/2 tsp of pumpkin pie spice and some mini chocolate chips and couldn’t be happier with them! 5 stars 🙂
Aysegul Sanford
Hi Steph,
This is music to my ears. So glad to hear that this will be your go-to recipe.
This is my go-to autumn muffin recipe. Addition of chocolate chips and pumpkin spice sound SO good. I have to try it next time I make it for my family.
Thanks so much for coming back and leaving a review. I really appreciate it.
Cheers!
Aysegul
Andrea
I used half of the maple syrup and substituted the other half with apple sauce. It was plenty sweet.
I think 1/3 c of coconut oil is too much. The flavor takes over and it doesn’t need all the oil.
Aysegul Sanford
I understand. Thanks for sharing your experience Andrea. I truly appreciate it.
Petra RASCHIG
this is my favorite pumpkin muffin recipe! It works everytime. Every year we get way too many pumpkins that people do not eat but just use for decoration. I’m happy to grab them after Hallowe’en is over and i make this recipe and pumpkin soup and freeze. It’s hugely popular with all my guests and the kids. Thanks!!
Aysegul Sanford
YAY! This is music to my ears Petra. Thanks for letting me know. Sending you the warmest best wishes. Cheers!
Trish - Mom On Timeout
This is exactly what a fall breakfast should look like – yummy!
Aysegul Sanford
Can’t agree more! 🙂
Lori @ RecipeGirl
These look healthy and wonderful for fall!
Toni | Boulder Locavore
Thank you so much for the tips! I can’t wait to try this!!
Toni
I love this recipe so much!!
Aysegul Sanford
Thanks so much Toni.
Jennifer Farley
Love the crunchy bits on top!
Ashley @ Wishes & Dishes
These are the perfect muffins!
Joanne
These are so moist, and I love the crunch of the pumpkin seeds on top!
Christi
These are amazing, maple is absolutely perfect this time of year!
Melissa Sperka
Those toasted seeds on top make these muffins extra special!
Aysegul Sanford
Can’t agree more! Thanks for stopping by Melissa.
Diane L
Hello Ice,
I have been making these often since I have had them at your place. Like you said, sometimes I switch it up and put some chocolate chips in there too.
They are SOOO good. 🙂
Aysegul Sanford
Hello my friend!
So happy to hear that you are making them. Thanks for coming by and leaving a comment.
See you next week at Mary’s get together.
Cheers!
PS: I am bringing your favorite, Five Bean Salad ?
Jessica The Dining Traveler
Very easy recipe to follow. I didn’t have maple syrup on hand but I used agave nectar and it tasted great. Not overly sweet and very filling. Will make again!
Aysegul Sanford
So glad to hear that you liked this recipe. I, too, sometimes use agave nectar in my baking and it has always been a nice substitution. Thanks for sharing Jessica. <3
Erica
You have beautiful photos! These muffins look absolutely amazing, can’t wait to make them!
Aysegul Sanford
Thank you Erica!
Sandy
Do you have nutritional values for this recipe? Thanks 🙂
Aysegul Sanford
Hi Sandy!
Yes, I just added the nutrition label to the recipe.
I hope it helps.