Pumpkin Oatmeal Muffins will not disappoint! These easy muffin cups are not only delicious, but they’re the perfect grab-n-go breakfast or snack with warm fall flavors! Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying.
It’s cool, crisp and 68 degrees here in New Jersey today, which means it’s time for pumpkin. And what better way to celebrate pumpkin season than with Baked Pumpkin Oatmeal Muffins. You can never go wrong with baked goods when they involve pumpkin. Some of my favorites include Pumpkin Breakfast Cookies and my Paleo Pumpkin Muffins. These pumpkin oatmeal cups are great to have on hand for a grab-n-go fall breakfast or as an easy, delicious, seasonal snack with a cup of coffee in the afternoon. I especially love them warmed up and topped with a schmear of cream cheese or almond butter. #SOGood They freeze well too, so make a double batch!
Ingredients In Pumpkin Oatmeal Muffin Cups:
For these tasty muffin cups you’ll need just 10 ingredients and you probably already have most of them in your pantry.
- Old-fashioned rolled oats
- Baking powder
- Pumpkin pie spice
- Kosher salt
- Pumpkin puree
- Maple syrup
- Raisins + chopped pecans (or use any other favorite mix-ins)
How Do You Make Pumpkin Oatmeal Muffins?
These pumpkin oatmeal muffin cups couldn’t be any easier to make! Simply stir together all the dry ingredients in a large mixing bowl. In a medium mixing bowl, stir together wet ingredients. Pour wet ingredients into dry and stir well to combine. Fold in the raisins and chopped pecans. Allow the mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.
Pumpkin Muffin FAQs
Can I use quick oats? For this particular recipe, you must use old-fashioned (rolled) oats. Quick or instant oats aren’t the right texture and will likely dry out these muffins.
Can I freeze these oat muffins? These muffins freeze very well. First, let them cool completely and then seal them in a freezer bag and freeze for up to 3 months. You can either thaw the muffins at room temperature by setting them on your counter overnight to thaw. You can also warm them up in the microwave when you’re ready to eat. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins, if you’re banking on having extras for the freezer.
Tips For Pumpkin Oatmeal Cups:
- Once the muffins are out of the oven, I would suggest letting them cool for at least 20 minutes before removing them from the muffin pan. A little extra cooling time will make them way easier to remove from the pan.
- It’s really important that you use pumpkin puree for these muffins and NOT canned pumpkin pie filling. Pumpkin pie filling is loaded with sugar and other ingredients we don’t need (or want) in these muffins.
- You can use any milk variety in this muffin recipe. I like to use almond milk, but feel free to use what you have on hand.
- If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in.
- Feel free to play around with the mix-ins. I love the combination of chewy raisins and crunchy pecans in this recipe, but you could also try adding mini chocolate chips, coconut, chopped walnuts, or dried cranberries.
When October rolls around and it’s time for everything pumpkin, I make a batch of pumpkin muffins almost every week. I love that these are packed with chewy raisin, crunchy pecans and plenty of pumpkin spice flavor. So perfect for busy mornings or as an after school snack for the kids!
Looking For More Oatmeal Muffin Cup Recipes?
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Pumpkin Oatmeal Muffins
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1.5 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 pastured eggs
- 1.25 cups milk (I used almond, but you can use any you milk you prefer.)
- 1/4 cup raisins
- 1/4 cup pecans, chopped
- Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).
- In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
- In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.
- Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.
- Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!