Pumpkin Oat Muffins
Indulge in the cozy flavors of autumn with these wholesome Pumpkin Oat Muffins, a perfect balance of hearty texture and warm spices like cinnamon and nutmeg. Made with nutrient-packed rolled oats, canned pumpkin puree, and naturally sweetened with brown sugar and unsweetened applesauce, these muffins are a guilt-free treat that's ideal for breakfast, snacking, or even dessert. The recipe is incredibly easy, requiring just 10 minutes of prep before they bake to golden perfection in under 20 minutes. Customize your batch with optional add-ins like chopped nuts or chocolate chips for an extra layer of flavor and texture. Moist, delicious, and freezer-friendly, these pumpkin muffins are guaranteed to become a fall favorite in your kitchen.
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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
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 1 Egg
- 0.5 cup Brown sugar, packed
- 0.25 cup Unsweetened applesauce
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well and set aside.
In a separate bowl, whisk together the pumpkin puree, egg, brown sugar, applesauce, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
If using chopped nuts or chocolate chips, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 117.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 405 mg | 31% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1639 mg | 35% | |
*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.
