Description
Warm, fluffy, and perfectly spiced Pumpkin Oatmeal Muffins made with real pumpkin puree, oats, and cozy fall flavors. A healthy breakfast or snack that’s gluten-free, vegetarian, and naturally sweetened.
Ingredients
1/2 cup Pumpkin puree
2 large Pastured eggs
3 cups Rolled oats
1/4 cup Maple syrup
1 1/4 cups Milk (dairy or plant-based)
1 tsp Baking powder
1/2 tsp Kosher salt
1 1/2 tsp Pumpkin pie spice
1/4 cup Raisins
1/4 cup Pecans
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together pumpkin puree, eggs, milk, and maple syrup.
3. In another bowl, mix oats, baking powder, salt, and pumpkin pie spice.
4. Combine wet and dry ingredients; stir gently until mixed.
5. Fold in raisins and pecans for texture.
6. Spoon batter evenly into muffin cups.
7. Bake for 25–30 minutes or until golden and set in the center.
8. Cool slightly before serving.
Notes
Use rolled oats, not quick oats, for better texture.
Do not overmix the batter.
Add chocolate chips, cranberries, or walnuts for variation.
Store muffins in an airtight container for up to 5 days or freeze for longer.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg