These Pumpkin-Oatmeal Muffins are perfect for an autumnal breakfast. Healthy, easy, and dairy/gluten-free!
Back in elementary school, one of the most exciting events was the annual bake sale. I remember how all the parents would walk into the cafeteria in the morning, proudly carrying trays covered with aluminum foil or cake boxes with frosted lids that offered only a blurry peek at the delights inside. We were only allowed to buy these treats at lunchtime, which meant that I would spend the entire morning dreaming about all the cakes, cookies, cupcakes, and muffins that I would soon be feasting my eyes on. One thing I knew for sure was that my mom had baked muffins, and judging by how quickly they disappeared, I guess you could say she did a pretty good job. In fact, I knew she did. To me, she was the Muffin Queen!
It’s no wonder that, to this day, muffins remind me of my childhood and are one of my favorite things to bake. I have an ever-growing list of muffin recipes, and when one really stands out for its deliciousness, you better believe I’ll be telling you about it here. That’s why today I’m sharing these delectable pumpkin-oatmeal muffins. Rather than having a tender, fluffy crumb like regular muffins, their texture is more akin to that of baked oatmeal. They’re dense, slightly chewy, and totally irresistible. You are going to love these for breakfast or as a snack! If only I could show off with them at a school bake sale!
Are Pumpkin-Oatmeal Muffins Healthy?
Low in calories and saturated fat, these muffins are made with fiber-rich oatmeal and pumpkin purée. The recipe does not call for any flour or dairy and can be tweaked to create a vegan version by replacing the two eggs with two flax “eggs.” To make this replacement, simply mix two tablespoons of flax meal with six tablespoons of water and leave for ten minutes until the mixture becomes gelatinous. You can then use this as you would the eggs. To make an oil-free version, replace the avocado oil with an equal amount of applesauce or mashed banana. If necessary, ensure that the oats are gluten-free certified.
Recipe Variations
While this recipe is delicious as is, there are some ways to make these muffins even more irresistible. First, you could use sweet potato or butternut squash purée instead of pumpkin. 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). Dried fruit, such as cranberries, raisins, and apples, will also add a delightfully fruity touch to these muffins.
How to make ahead and store
If stored in an airtight container, these pumpkin-oatmeal muffins will stay good in the fridge for up to 1 week. They can be frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
Muffins and a smoothie are one of my go-to breakfasts on busy weekday mornings. These pumpkin-oatmeal muffins go down a treat with a frothy Coconut Milk Smoothie or a Banana-Cashew-Flaxseed Smoothie.
If you’re looking for other oatmeal muffins to start your morning off right, try these Oatmeal-Chocolate Chip Muffins (which are very bake-sale worthy!) or these Healthy Gluten-Free Zucchini Muffins With Applesauce.
Ingredients
- 1 cup canned pumpkin purée (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 tablespoons avocado oil (or any neutral-flavored oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled (old-fashioned) oats
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
Instructions
- Preheat your oven to 400°F 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 the batter into the muffin cavities, filling about 2/3 of the way.
- Bake for 5 minutes. Then lower the temperature to 350°F and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
- Cool completely in the pan and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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