Go Back
+ servings
Maple-Sweetened Pumpkin Oat Muffins Recipe - A healthier pumpkin muffin recipe made with whole wheat flour and rolled oats and sweetened only with maple syrup.
Print

Pumpkin Oatmeal Muffins

Looking for a simple and basic Pumpkin Muffins Recipe? If so, I've got you covered! These Healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and ground oats and sweetened with maple syrup. Everything comes together in one bowl and is ready for baking in less than 15 minutes.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 11 muffins
Calories 202kcal

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 9.625 oz. whole-wheat flour
  • 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 ground 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

Calories: 202kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 227mg | Potassium: 183mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3510IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg