Moist Pumpkin Oatmeal Muffins
Indulge in the cozy flavors of fall with these irresistibly moist pumpkin oatmeal muffins! Packed with wholesome rolled oats, real pumpkin puree, and a hint of warm pumpkin pie spice, these muffins balance hearty texture with a fluffy, tender crumb. Sweetened with brown sugar and enriched with Greek yogurt, they offer a healthy twist without sacrificing richness. Customize these autumnal treats with optional add-ins like crunchy chopped nuts or gooey chocolate chips for an extra layer of flavor. Perfect for a quick breakfast, snack, or dessert, these easy-to-make muffins come together in just 35 minutes and can be frozen for meal prep. Embrace the season with every bite of these spiced oatmeal pumpkin muffins!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 0.25 teaspoon Salt
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar, packed
- 0.5 cup Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.25 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the wells.
In a large bowl, mix together the rolled oats, all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a separate medium-sized bowl, combine the pumpkin puree, brown sugar, Greek yogurt, egg, vanilla extract, milk, and vegetable oil. Whisk until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
If using, fold in the chopped nuts and/or chocolate chips for added texture and flavor.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 207.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 567 mg | 44% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
