Print

Healthy Pumpkin Oat Muffins: Easy 20-Minute Breakfast

healthy pumpkin oat muffins - featured image
Print Recipe

These Healthy Pumpkin Oat Breakfast Muffins are fluffy, spiced just right, and sweet enough to feel like a treat without the sugar crash. Ready in 20 minutes with simple ingredients, they are perfect for meal prep and a crowd-pleaser for the whole family.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree
  • 2 large eggs
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips, chopped walnuts, or dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Place 1 cup of rolled oats in a blender or food processor. Pulse until they turn into a fine flour, about 20-30 seconds. Pour into a large mixing bowl.
  3. Add the remaining 1 cup of whole rolled oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt to the bowl. Whisk until well combined.
  4. In a medium bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix.
  6. If using mix-ins, fold them in gently. Reserve a few to sprinkle on top.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle reserved mix-ins on top.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip blending half the oats into flour—it gives structure and a tender crumb. Use room temperature ingredients to prevent coconut oil from seizing. Let batter rest for 5 minutes before baking for more tender muffins. If browning too quickly, tent with foil for last 3-4 minutes. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, healthy muffins, oat muffins, breakfast muffins, fall breakfast, meal prep muffins, easy muffins

Find it online: https://ovenmila.com/healthy-pumpkin-oat-muffins-easy-20-minute-breakfast/