These Pumpkin Oatmeal Muffins are perfect for a cool fall morning breakfast! Healthy, easily on the go, and dairy/gluten free!
Why these are the BEST Oatmeal Muffins
Aaand we’re BACK with another muffin recipe that also includes pumpkin… ok I know, there are a LOT of them here on the blog. We’ve got whole30 pumpkin muffins along with low carb keto pumpkin muffins and so many more already, but hear me out! These healthy pumpkin oatmeal muffins are absolutely delicious, nutritious, dairy free, and can easily be made gluten free if needed. They are a fantastic choice for a quick and easy breakfast or snack on the go anytime of day.
Pumpkin Spice Oatmeal Muffins Texture
These muffins are kind of unique when it comes to texture- they are not light, soft and fluffy like gluten free pumpkin oatmeal muffins, but more so similar to baked oatmeal. The texture is more dense and slightly chewy, but in muffin form! You are going to love these for breakfast or a snack!
Go on and raid your fridge and pantry right now, because you may be surprised to find that you already have everything you need to make yourself a batch of pumpkin muffins! This recipe calls for typical baking ingredients, and here’s the full rundown on what you will need:
- Canned Pumpkin Puree
- Unsweetened Almond Milk
- Brown Sugar or Coconut Sugar
- Avocado Oil
- Old Fashioned Rolled Oats
- Baking Soda
How to make Pumpkin Oatmeal Muffins
Fire up your oven to allow it to preheat while you work. Spray a muffin pan generously with oil and set it aside.
In a large bowl, add the ingredients up to the rolled oats and stir with a wire whisk until well combined. Next, add in all the remaining ingredients and stir until everything is incorporated.
Drop by spoonfuls into the muffin pan cavities and place it in the oven. Bake for a bit of time, then reduce the heat and continue baking until the muffins are done and a toothpick inserted in them comes out clean.
Let the muffins cool COMPLETELY directly in the pan, then serve and enjoy!
As per usual, I encourage you to mix things up so that this recipe suits your preferences and/or dietary needs. If you want to make gluten free oatmeal pumpkin muffins, simply swap out the rolled oats for your favorite gluten free rolled oats. If you want some extra crunch, chop up some walnuts or pecans and toss them into the batter. For rich and indulgent muffins, consider adding some dark or milk chocolate chips (dairy free if needed) or some dried cranberries to bring some fruit flavor!
How to store Pumpkin Oatmeal Muffins
These muffins last really well in both the fridge and freezer! To keep them chilled, simply store them in an airtight container and set them in the fridge for up to a week. To freeze, be sure to place them in a freezer style ziploc bag or freezer safe airtight container and label it. Then, pop it in the freezer! The muffins will last up to 3 months this way.
more recipes you may like
- baked pumpkin french toast casserole
- homemade pumpkin protein bars
- gluten free vegan pumpkin cinnamon rolls
- 1 Cup Canned pumpkin puree (8.5 oz)
- 3/4 Cup Unsweetened almond milk (or any milk)
- 1/2 Cup Packed brown sugar or coconut sugar
- 1/2 Cup Sugar
- 5 Tbsp Avocado oil (or any neutral flavored oil)
- 2 Large eggs
- 1 tsp Vanilla
- 3 Cups Rolled old fashioned oats (GF if needed – 253g)
- 2 tsp Cinnamon
- 1 1/2 tsp Baking soda
- 3/4 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Allspice
- Pre heat your oven to 400 degrees and spray a muffin pan with cooking spray.
- In a large bowl, whisk all the ingredients up to the oats.
- Add in all the remaining ingredients and stir to combine.
- Scoop into the muffin cavities, filling about 2/3 of the way full.
- Bake for 5 minutes. Then lower the temperature to 350 degrees and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
- Cool completely in the pan and DEVOUR
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