This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
If you’re a pumpkin lover, you’re in for a treat with these cozy pumpkin oat muffins! Packed with warm pumpkin pie spices and wholesome oats, these muffins are the perfect fall snack or breakfast on the go. I love how hearty and satisfying they are, with just the right amount of sweetness and a slightly chewy texture from the oats.
Ella and I bake these every fall, and they disappear fast! We always make extra to freeze, so there’s a quick, delicious snack ready whenever the craving hits. They’re so light and flavorful, it’s hard to stop at just one. Whether we’re enjoying them with coffee in the morning or as an afternoon treat, these muffins have become one of our all-time favorites. Plus, they’re super easy to make, so you’ll be baking them all season long!
Why You Will Love These Pumpkin Oat Muffins
- Gluten-Free & Healthy: These muffins are made with oats! They are gluten-free and a healthier option. There is no all-purpose flour in this recipe.
- Moist & Light: Applesauce and Greek yogurt ensure these muffins stay incredibly moist and light, without the need for butter or oil.
- Pumpkin Spice Flavor: These muffins are bursting with warm pumpkin spice flavor from the pumpkin puree and pumpkin pie spice. They are such a delicious fall treat!
- The Ultimate Texture: The combination of oat flour and whole oats gives these muffins a soft, fluffy, and hearty texture.
- Quick & Easy: These muffins come together quickly and easily with simple, wholesome ingredients.
What Are Pumpkin Oatmeal Muffins?
These pumpkin oatmeal muffins are made with a combination of whole oats and oat flour for the perfect texture. Instead of using all-purpose flour, we blend half the oats into flour while leaving the other half whole. These muffins are gluten-free, packed with real pumpkin puree for a rich pumpkin flavor, and spiced with pumpkin pie seasoning for that classic fall taste. They’re easy to make and a delicious, wholesome treat!
Ingredients Needed
- Oat Flour: These pumpkin muffins are made with oat flour! Use oat flour if you have it, or blend oats into oat flour using a blender.
- Rolled Oats: Leave half the rolled oats whole for a nice texture contrast in your pumpkin muffins! If you don’t have rolled oats, you can use quick oats. Don’t use steel-cut oats.
- Baking Powder and Baking Soda: Add baking powder and baking soda so the muffins rise properly.
- Salt: Just a small amount of salt to enhance the flavors.
- Sweetener: Sweeten these muffins with brown sugar or a 1:1 sugar-free sweetener.
- Pumpkin Puree: Use one 15-ounce can of pumpkin puree, not pumpkin pie filling.
- Eggs: You will need two large eggs for this recipe.
- Greek Yogurt: Use 0-fat Greek yogurt. The Greek yogurt helps keep the muffins moist and soft without the need for butter or oil.
- Applesauce: Similar to Greek yogurt, unsweetened applesauce helps keep these muffins moist without adding extra fat.
- Vanilla Extract: A splash of vanilla extract for flavor.
How To Make Pumpkin Oat Muffins
Step 1: Add one cup of oats to a blender and blend them into oat flour, or just use oat flour if you have it. Leave the other cup of rolled oats whole for a nice oatmeal texture in these muffins.
Step 2: Add the oat flour, rolled oats, baking powder, baking soda, pumpkin pie spice, salt, and sweetener to a large bowl.
Then, thoroughly mix these ingredients.
Step 3: In a separate large bowl, whisk together the pumpkin puree, eggs, 0-fat Greek yogurt, unsweetened applesauce, and vanilla extract.
Step 4: Add the wet ingredients to the dry ingredients a little at a time until the batter is fully combined. Don’t over-mix the batter.
Step 5: Spray a silicone non-stick muffin pan with oil or add parchment muffin liners to a muffin tin. Then, use a large ice cream scoop to pour the batter into the muffin pan.
Step 6: Bake the muffins at 350°F for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, let the muffins slightly cool and enjoy!
Serving Suggestions
These pumpkin oat muffins make for a delicious breakfast, snack, or even dessert! They are also the perfect addition to a brunch spread! For breakfast, pair them with a warm pumpkin spice latte or chai latte, and round out the meal with a cottage cheese fruit bowl or scrambled eggs for added protein. For a sweet snack or dessert, serve them with a dollop of Greek yogurt or a drizzle of maple syrup.
Expert Tips
- Pumpkin Spice Blend: Ensure you’re using a quality pumpkin pie spice or make your own with 1 ½ teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and a pinch of cloves.
- Use Real Pumpkin Puree: Use one 15-ounce can of pumpkin puree. Don’t use pumpkin pie filling as it contains added sugar.
- Leavening Agents: It is important to use fresh baking powder and baking soda to ensure these muffins rise properly.
- Don’t Over-Mix: Avoid over-mixing the muffin batter, as it can lead to dense muffins. When combining wet and dry ingredients, gently fold the batter until just incorporated.
- Check If Done: You can check if the muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done.
- Evenly Distribute Batter: Use an ice cream scoop or measuring cup to evenly divide the batter into the muffin pan.
- Consistency Of The Batter: If you’re using a sugar substitute in your pumpkin oat muffins and find that the batter is too dry, add a little bit of milk, one teaspoon at a time. Sugar substitutes can absorb more liquid than regular sugar, so adjusting the moisture can help achieve the perfect consistency.
- Use Oat Flour: If you don’t have oat flour, make your own by blending rolled oats until they reach a fine, flour-like consistency. We like to leave one cup of rolled oats whole for an incredible texture contrast in these muffins. Or, if you prefer, blend all two cups of oats into oat flour.
Storage Instructions
Store leftover pumpkin oat muffins in an airtight container at room temperature on the counter for one day. Or, store them in an airtight container in the refrigerator for 3-4 days. You can also freeze them for 1-2 months! You can reheat these muffins in the oven or microwave.
Variations
- Add Chocolate Chips: Add 1/4 cup to 1/2 cup of mini chocolate chips to the muffin batter for a burst of chocolate flavor!
- Dried Fruit: Mix in 1/4 cup to 1/2 cup of roughly chopped dried cranberries or dried raisins.
- Add Chopped Nuts: Add up to 1/2 cup of chopped pecans or walnuts to these pumpkin muffins for added flavor and texture.
- Add Banana: For a pumpkin banana flavor, replace the unsweetened applesauce with mashed banana.
- Sweetener To Use: You can sweeten these pumpkin oat muffins with brown sugar or regular sugar. Or, to make these pumpkin oat muffins sugar-free, use a 1:1 sugar-free sweetener such as brown monk fruit or Swerve.
- Ingredient Swaps – Greek Yogurt and Applesauce Variations: If you don’t have Greek yogurt for this recipe, simply replace it with more applesauce! Use an additional 1/4 cup of applesauce in place of the Greek yogurt. Conversely, if you’re out of applesauce, you can substitute it with more Greek yogurt, using an extra 1/4 cup to maintain the perfect balance of moisture and flavor in your muffins.
- Make A Loaf: You can make a loaf with this recipe instead of muffins. To do this, spray a 9×5 oven-safe loaf pan with oil or add parchment paper. Then, pour the batter into the loaf pan. Keep in mind that it will take longer to bake because of the increased volume of batter. Bake the pumpkin oat loaf at 350°F for about 50-60 minutes, or until done. Check if it is done by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, the loaf is done.
Frequently Asked Questions
Can I Just Use Oat Flour?
Yes, you can just use oat flour for this recipe if you prefer. We like the combination of oat flour and whole rolled oats in these muffins. However, you can absolutely blend all two cups of oats into oat flour, instead. It’s up to your personal preference and the desired texture of the muffins.
Are Pumpkin Oat Muffins Healthy?
These pumpkin oat muffins are a healthier option! The combination of 0-fat Greek yogurt, unsweetened applesauce, and pumpkin puree adds moisture and softness without any butter or oil. Also, using oats instead of traditional all-purpose flour boosts the fiber content, making these muffins a more nutritious treat.
Can You Freeze Pumpkin Oat Muffins?
Yes, you can freeze these pumpkin oat muffins! Simply wrap them and store them in a freezer-safe container for up to two months. To enjoy, defrost the muffins in the fridge overnight and reheat before serving, or pop them straight into the oven from frozen for a quick treat.
Are Pumpkin Oat Muffins Gluten-Free?
These pumpkin oatmeal muffins are gluten-free as long as you use certified gluten-free oats.
Can I Make These Muffins Vegan?
Yes, you can easily make these muffins vegan! Replace the eggs with flax eggs by mixing one tablespoon of ground flaxseed with three tablespoons of water for each egg, so you’ll need two flax eggs for this recipe. You can also swap the Greek yogurt for dairy-free yogurt, more unsweetened applesauce, or even mashed banana. These simple swaps will keep the muffins delicious and plant-based!
More Recipes To Try Next!
- Pumpkin Spice Muffins
- Apple Oat Muffins
- Pumpkin Oatmeal
- Pumpkin Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Pumpkin Protein Overnight Oats
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
PUMPKIN OAT MUFFINS
Ingredients
- 1 cup oat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup brown sugar or sugar-free sweetener
- 15 ounce can of pumpkin puree
- 2 large eggs
- 1/4 cup 0-fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Add one cup of oats to a blender and blend them into oat flour, or just use oat flour if you have it. Leave the other cup of rolled oats whole for a nice oatmeal texture in these muffins.
- Add the oat flour, rolled oats, baking powder, baking soda, pumpkin pie spice, salt, and sweetener to a large bowl. Then, thoroughly mix these ingredients.
- In a separate large bowl, whisk together the pumpkin puree, eggs, 0-fat Greek yogurt, unsweetened applesauce, and vanilla extract.
- Add the wet ingredients to the dry ingredients a little at a time until the batter is fully combined, but don’t over-mix. *If using a sugar substitute and the batter is too dry, add one teaspoon of milk at a time as needed.
- Spray a silicone non-stick muffin pan with oil or add parchment muffin liners to a muffin tin. Then, use a large ice cream scoop to pour the batter into the muffin pan, forming about 12-14 muffins.
- Bake the muffins at 350°F for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, let the muffins slightly cool and enjoy!
Video
Notes
- Oats: If you don’t want the texture of whole oats in your muffins, you can blend all 2 cups of oats into oat flour.
- Storage: Store leftover pumpkin oat muffins in an airtight container at room temperature for one day or in the refrigerator for 3-4 days. You can also freeze them for 1-2 months.
- Gluten-Free: To ensure your muffins are gluten-free use certified gluten-free oats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for my husband , I had canned pumpkin left from last year . He said that they were great. I did add about a 1/3 c of walnuts . I have tried low calorie muffins before and I was always disappointed .
I will make these again for sure .
Thank you so much for sharing your experience with these pumpkin oat muffins! I’m excited to hear that you and your husband enjoyed the muffins, what a great way to use that canned pumpkin! Adding walnuts sounds like a fantastic idea for a little extra crunch and flavor. I’m so glad these were a hit! I hope you’ll keep making and enjoying them. 🙂