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Pumpkin Oatmeal Muffins

These Pumpkin Oatmeal Muffins are perfect for a cool fall morning breakfast! Healthy, easily on the go, and dairy/gluten free!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 206kcal
Author Taylor Kiser

Ingredients

  • 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

Instructions

  • 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

Video

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 330mg | Potassium: 130mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3224IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg