These simple, one-bowl pumpkin oatmeal muffins are fragrant with fall spices, perfectly moist, and made with wholesome ingredients. They’re sure to become a family favorite.
Fall is here, and pumpkin season is in full swing. From pumpkin spice lattes to soups and baked goods, pumpkin adds moisture, warmth, and seasonal flavor to so many recipes. These pumpkin oatmeal muffins are a healthy, easy option for breakfast or an afternoon snack and are simple enough to make in one bowl.
Pumpkin is nutrient-rich, low in calories, and high in fiber, vitamins, and minerals, making it a great addition to muffins. This recipe uses olive oil for heart-healthy fat and plain yogurt for extra moisture. You can swap olive oil for canola oil, melted butter, or coconut oil, and use Greek yogurt, sour cream, or buttermilk instead of plain yogurt.
Sweetness is kept moderate in this recipe. I often use maple syrup for natural sweetness and extra fall flavor, but brown sugar, honey, coconut sugar, or another sweetener will also work. If you prefer a sweeter muffin, increase the maple syrup (or sugar of choice) to 3/4 cup.
Oats add whole-grain goodness and fiber. You can use old-fashioned rolled oats or quick oats. For flour, all-purpose yields a lighter muffin while whole wheat will be denser and heartier; a 50/50 mix is a good compromise.
Are these Pumpkin Oatmeal Muffins Healthy?
Yes—depending on ingredient choices, these muffins are a healthier option compared with many bakery-style muffins. They use pumpkin puree for moisture and nutrients, oats for whole grains and fiber, and no artificial sweeteners. Swapping in whole wheat flour, using less sweetener, or adding nuts and seeds will further boost nutrition.
Ingredient Notes
Eggs
Use large eggs at room temperature. For an egg-free version, substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Plain Yogurt
Plain or full-fat Greek yogurt at room temperature yields the most moist muffins. Sour cream or buttermilk are fine substitutes.
Maple Syrup
Pure maple syrup adds great flavor. Honey, agave, coconut sugar, brown sugar, or granulated sugar can be used instead.
Molasses
One tablespoon of molasses adds depth and color but is optional. Replace with extra maple syrup if preferred.
Olive Oil
Olive oil gives a subtle, pleasant flavor; use canola oil, vegetable oil, or melted butter if you prefer.
Pumpkin Purée
Use pure pumpkin purée—not pumpkin pie filling. Canned or fresh purée both work.
Flour
All-purpose flour makes a lighter muffin; whole wheat produces a denser texture. Mixing half and half works well.
Oats
Old-fashioned rolled oats are recommended, though quick oats are fine.
Pumpkin Pie Spice
Pumpkin pie spice provides the classic seasonal flavor; use store-bought or homemade spice blend.
Step by Step Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl combine the wet ingredients: 2 large eggs, 1/4 cup plain yogurt, 1/2 cup maple syrup (or preferred sweetener), 1 tbsp molasses (optional), 1/4 cup olive oil, 1 cup pumpkin purée, and 1 tsp vanilla. Whisk until smooth.
3. Add the dry ingredients to the same bowl: 1 1/2 cups all-purpose or whole wheat flour, 1/2 cup rolled oats, 1/4 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 2 tsp pumpkin pie spice, and 2 tsp cinnamon. Stir until just combined—do not overmix.
4. Lightly grease a standard 12-cup muffin tin. Divide the batter evenly between the cups; they will be nearly full.
5. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and bake 14–17 more minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when pressed.
Remove muffins from the tin and cool on a wire rack. These freeze and reheat well, making them perfect for meal prep and busy mornings.
Add-in Suggestions
- Chocolate chips
- Chopped nuts (walnuts, pecans, almonds)
- Dried fruit (cranberries, raisins, chopped apricots)
Storage Instructions
Store muffins at room temperature in an airtight container for up to 3 days. For longer storage refrigerate up to 1 week or freeze up to 3 months. Thaw frozen muffins on the counter or in the fridge overnight, or warm briefly in the microwave for 10–15 seconds.
Pumpkin Oatmeal Muffins
Ingredients
- 2 eggs
- 1/4 cup plain yogurt
- 1/2 cup maple syrup* (increase to 3/4 cup for sweeter muffins)
- 1 tbsp molasses (optional)
- 1/4 cup olive oil
- 1 cup pumpkin purée
- 1 tsp vanilla
- 1 1/2 cups all-purpose or whole wheat flour
- 1/2 cup rolled oats
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk eggs, yogurt, maple syrup, molasses (if using), olive oil, pumpkin purée, and vanilla until smooth.
- Add flour, oats, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon. Stir just until combined.
- Grease a standard 12-cup muffin tin and divide the batter between the cups (they will be nearly full).
- Bake at 400°F for 5 minutes, then lower the temperature to 350°F and bake 14–17 more minutes until a toothpick comes out clean and tops spring back.
- Cool on a rack before serving or storing.
Notes
*These muffins are lightly sweetened. For a sweeter muffin, increase the maple syrup to 3/4 cup.
Nutrition
Calories: 174 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 6 g | Fiber: 2 g | Sugar: 10 g | Vitamin A: 3224 IU