Enjoy these Healthy Oatmeal Pumpkin Muffins any time you want…they’re packed with oats and contain a little extra protein. You can even eat them on-the-go for breakfast!
We modified our fresh from scratch Whole Wheat Pumpkin Muffins recipe to use oatmeal instead of flour and it worked out spectacularly.
Gluten-free friends can enjoy this recipe worry-free. And, if you happen to be vegan, just leave out the eggs and yogurt, which is yet another variation that we love.
There’s nothing quite like a pumpkin muffin to put you in the fall spirit!
Tips to make Healthy Oatmeal Pumpkin Muffins
- Use gluten-free certified oats! The old-fashioned rolled oats type.
- Use raisins instead of chocolate chips, for the healthiest of muffins.
- Mini-sized chocolate chips will more evenly distribute chocolate in every bite.
- Chocolate chips or raisins sweeten these muffins, which allows you to cut back the amount of sugar. We suggest starting with a 1/2 cup of sugar and then reducing the amount to 1/3 and so on to your liking if desired.
- Use canned or fresh pumpkin puree (link to A Sweet Pea Chef.) Don’t use pumpkin pie filling which is seasoned and may contain sugar.
- Always spray the wells of the muffin tin with non-stick cooking spray.
- If using paper inserts SPRAY THOSE WITH COOKING SPRAY TOO! Please. Because there is no oil in this recipe, the muffin will stick. (Although if you wait until the next day, it will be ok. But, who wants to wait that long?!
- If you are in need of a chocolate fix try Healthy Chocolate Pumpkin Muffins which incorporates cocoa powder.
- Leave out the chocolate chips (or not) and top it with cream cheese frosting (we got this idea from The Pioneer Woman’s Pumpkin Spice Muffins recipe.
How to Store Oatmeal Pumpkin Muffins
IF you have any Oatmeal Pumpkin Muffins left, store them in an air-tight container. They will keep 1-2 days at room temperature or about a week in the refrigerator.
To store in the freezer, individually wrap each muffin in plastic first.
When you’re ready to enjoy one, defrost it in the refrigerator overnight. Or, remove from plastic wrap and microwave on 50% power for about 1 minute and then in 30 second intervals until defrosted.
Video: Healthy Oatmeal Pumpkin Muffins
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Healthy Oatmeal Pumpkin Muffins
- 1 1/2 cup Old fashioned oatmeal
- 1/2 cup Sugar or sugar alternative
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 15 ounce pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg beaten
- 5.3 ounce non-fat Greek yogurt 1/2 cup
- 1/2 cup Dark chocolate chips or raisins
- Preheat oven to 350 degrees F.
- Combine oatmeal, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
- Stir pumpkin, vanilla extract, egg and yogurt into the dry mix.
- Fold in chocolate chips.
- Fill muffins tins lined coated with cooking spray with about 1/4 of batter. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
- Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
- Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Pin this to your Pumpkin Board!