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Home » Recipes » Breakfast » Breads + Muffins » Pumpkin Oatmeal Muffins

Sep 21, 2018(updated August 23, 2022)

Pumpkin Oatmeal Muffins

4.26 from 95 votes
By Dani Spies
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how to make pumpkin oatmeal muffins

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.

2 Pumpkin Oatmeal Muffins stacked

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!

Pumpkin Oatmeal Muffins on a white serving platter

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
  • Eggs
  • Milk
  • 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.

Evenly divide the oat mixture amongst the greased muffin cups. Pop the muffins in the oven for 20-25 minutes or until cooked through and golden brown over the top.

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.

pumpkin oatmeal cups with raisins and pecans

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.

2 oatmeal cups stacked

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?

  • Banana Chip Oatmeal Muffin Cups
  • Apple Oatmeal Muffin Cups

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!

[ytp_video source=”9uYZKHcb0aM”]

Pumpkin Oatmeal Muffins
Print Recipe
4.26 from 95 votes

Pumpkin Oatmeal Muffins

Fall inspired muffins that are perfect for a busy morning! These 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. 
Course: BREAKFAST, snack
Cuisine: American
Author: Dani Spies
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 servings
Calories: 138kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1muffin | Calories: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 111mg | Potassium: 210mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 0.6mg | Calcium: 68mg | Iron: 1.2mg

Breads + Muffins, Breakfast, Gluten Free, Meal Prep, Oatmeal, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

how to make pumpkin oatmeal muffins

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    Comments

  1. Sara Grace says

    September 26, 2018 at 1:04 pm

    5 stars
    Dani,
    These muffin cups are delicious! My 16 month old and I made them and they are a huge hit! Thank you for sharing such quick, clean, and healthy recipes! Looking forward to your next video!

    Reply
    • Dani says

      October 3, 2018 at 5:06 pm

      5 stars
      It’s my pleasure!! thanks so much for cooking along.

      Reply
      • Valerie says

        October 24, 2019 at 12:17 pm

        5 stars
        These are delicious and so easy to make!

        Reply
        • Dani says

          October 24, 2019 at 7:21 pm

          So glad you enjoyed them Valerie! I appreciate you taking the time to rate them.

          Reply
  2. Jackie says

    September 27, 2018 at 9:31 pm

    5 stars
    I love Dani’s recipes and you tube videos. This recipe is so delicious and easy to make. Two of my girls have allergies to multiple foods and this was great for all and even for us no allergy people.

    Reply
    • Dani says

      October 3, 2018 at 5:06 pm

      5 stars
      So glad you all enjoyed these JAckie. Thanks for letting me know.

      Reply
  3. Sue says

    October 1, 2018 at 3:09 pm

    5 stars
    Is it meant to say 1/4 cup raisins and 1/4 cup pecans?

    Reply
    • Dani says

      October 3, 2018 at 5:02 pm

      5 stars
      Yes! I just updated that.. sorry for the confusion!

      Reply
  4. Celeste Zavala says

    October 5, 2018 at 2:12 pm

    5 stars
    Is there any way to make this recipe by subbing something sugar free for the maple syrup? I have had a gastric bypass and sugar is off the table for me. Thank you

    Reply
    • Dani says

      November 14, 2018 at 9:40 pm

      5 stars
      You can try sugar free maple syrup? That might work.

      Reply
    • Linda Haghgoo says

      November 1, 2021 at 8:42 am

      Erythritol monkfruit sweetener and maple extract would work. The sweetener is available in major grocery stores.

      Reply
  5. Teresa says

    October 16, 2018 at 3:08 pm

    5 stars
    These are so delicous and moist! So many baked oatmeal recipes are dry and have a cardboard texture. These are soft, moist and delicious! I did use 1/2 rolled oats and 1/2 quick oats and they quickly disappeared. I am going to try these with apple sauce instead of pumpkin for apple oatmeal muffins. I like that this recipe has no sugar. Thanks again for a great recipe!

    Reply
  6. sheila gould erickson says

    October 18, 2018 at 11:34 pm

    5 stars
    Anxious to try . Cooking with Hemp is a new experience for me . Thanks

    Reply
  7. Jacqueline says

    November 2, 2018 at 7:49 pm

    5 stars
    Made these with cranberries and almond slivers. With leftover batter..
    I made two donuts! Have picture..will try to post it!!

    Reply
    • Dani says

      November 8, 2018 at 1:02 pm

      5 stars
      Sounds great!! Thanks so much for sharing.

      Reply
  8. Alisha Griffin says

    December 11, 2018 at 7:06 pm

    5 stars
    Thank you so much for this recipe! My husband and I absolutely love it! I’m curious, I would like to take these to a holiday party on Friday but I’m thinking I would want to make smaller portions since there will be so much other food there. Do you have any suggestions? Could I bake this in a cake pan or maybe make mini muffins? I’m just not sure if that will affect the baking time or not! Thank you so much again! We topped ours with a little bit of homemade pumpkin butter! It’s oh so good!

    Reply
    • Dani says

      December 14, 2018 at 2:41 pm

      5 stars
      So glad you all enjoyed them. You can change the pan for sure but will need to adjust cooking times. It’s hard to say what the times would be, but when the kitchen starts to smell very fragrant and delicious, is a good time to start checking. Hope that helps a bit. Enjoy1

      Reply
    • Alisha Griffin says

      December 28, 2018 at 12:02 pm

      5 stars
      Thank you so much for your reply! I made these into mini muffins and they cooked perfectly in 13 minutes! I left some plain and topped the others with pumpkin butter or peanut butter! They were so good and such a big hit at the party! Thank you so much! I love all your recipes!

      Reply
  9. Lynn says

    March 13, 2019 at 12:10 pm

    5 stars
    Thanks for all your recipes. I eliminated the maple syrup completed and exchanged it for unsweetened apple sauce. Then tossed in a handful of chocolate chips for a little sweetness. I’ve also added chopped apple as well. Soooooo good!

    Reply
    • Dani says

      March 21, 2019 at 1:35 pm

      5 stars
      That sounds great! So glad you enjoyed them.

      Reply
    • Carol says

      September 16, 2019 at 1:48 pm

      What a nice variation. Thanks for the idea.

      Reply
      • Dani says

        September 16, 2019 at 4:37 pm

        Anytime!! Enjoy 🙂

        Reply
    • Berthe bellefleur says

      November 10, 2019 at 6:51 am

      I exchanged dates and apples instead of raisins

      Reply
      • Dani says

        November 11, 2019 at 11:02 am

        That’s sounds delicious!

        Reply
    • Janet says

      December 7, 2020 at 5:11 pm

      Lynn, I was hoping for a substitution, partly because I find maple syrup too sweet and partly because I find it too expensive. This sounds perfect – and I love the addition of chocolate chips! I’m going to copy the recipe and also copy your comment. 🙂 – Janet

      Reply
  10. Barbara Clark says

    September 10, 2020 at 11:23 am

    5 stars
    Hi Dani,
    I really think you’re awesome. I love your recipes and videos. I’m on my way to the store now to get what I need to make these muffins. Thanks for all your tips!

    Reply
    • Dani says

      December 18, 2020 at 2:44 pm

      Thanks Barbara! I’m so glad you are enjoying the recipes and tips!

      Reply
  11. Melissa says

    September 22, 2020 at 9:07 am

    5 stars
    Another delicious recipe!! I make your Oatmeal Apple Cups weekly, but I wanted to try these this morning given the season change. Once again another recipe hit! They did not disappoint! Thank you for the recipe, great job

    Reply
  12. Marilee says

    October 18, 2020 at 4:41 pm

    5 stars
    Just came across this recipe today. Was hesitant as there is no oil or butter in them. But they still turned out moist. I used reg. milk and add ins were chopped crystalized ginger instead of raisins, and chopped shredded coconut! Delish/ Nutrish!

    Reply
    • Dani says

      December 18, 2020 at 2:41 pm

      So glad you enjoyed them! Thanks for sharing Marilee.

      Reply
  13. Sue says

    October 24, 2020 at 4:09 pm

    Well…I spaced out and put the whole can of pumpkin purée instead of just 1/2 cup! Up they came out fine. Go figure. Maybe the texture would’ve been different. It they looked like hers in the video. I’ll make again….paying more attention. But good!

    Reply
    • Dani says

      December 18, 2020 at 2:45 pm

      Ha! So glad they still worked out for you.

      Reply
  14. Kendall says

    November 3, 2020 at 10:48 am

    Hi, I just found you on YT and am looking forward to trying these and the pumpkin pie cups. Is there a reason you don’t use silicone cup liners for this recipe? Thanks!

    Reply
    • Dani says

      December 18, 2020 at 2:46 pm

      I actually do use them sometimes 😉

      Reply
  15. Kpoulter says

    November 3, 2020 at 5:17 pm

    5 stars
    I made these muffins, and I love them! Will definitely make these again. Followed the recipe exactly. I love to have muffins in the freezer that I could grab and go, and these are my new grab and go muffins. And heathy too! Thanks for the recipe!

    Reply
    • Dani says

      December 18, 2020 at 2:43 pm

      So glad you are enjoying them! Thanks for taking the time to leave a rating.

      Reply
  16. Connie says

    November 10, 2020 at 7:29 am

    I made these yesterday and they are delicious and satisfying! FYI, I don’t do eggs, so I used “chia eggs” and they turned out great, in case anyone is wondering about a vegan version. Thank you!

    Reply
    • Dani says

      December 18, 2020 at 2:45 pm

      Thanks for sharing Connie! This will be helpful for others as well 🙂

      Reply
  17. Katherine Hicks says

    December 12, 2020 at 3:09 pm

    I have been making these weekly. They are delicious. In order to sweeten them a little more I add a few stevia drops . Thank you for the cooking ideas!

    Reply
    • Dani says

      December 18, 2020 at 2:41 pm

      It’s my pleasure! So glad you enjoy them.

      Reply

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