Need a quick breakfast or an easy healthy snack? These Pumpkin Oat Muffins are full of healthy ingredients, freezer friendly, and absolutely delicious!
Fall is my favorite season. That may not be too hard to figure out.
Once that time of year hits, I am all about that pumpkin spice and anything related to pumpkin season. And I tend to keep a few cans of pumpkin puree in the pantry for quick baking sessions.
I’m also all about feeding my family nutritious food, so I try to find recipes that are healthier. Something that will keep us full, give us energy, and still taste amazing. And honestly, these healthy pumpkin muffins do the trick!
These can be an easy breakfast on a busy morning, or a delicious evening treat. I feel good eating these either way.

Keep reading to get the recipe card to these delicious Pumpkin Oatmeal Muffins, plus other helpful tips!

Ingredients needed
Don’t be intimidated by this list! Most of these items you may already have at home.
- Rolled oats- I only recommend rolled oats for this. Quick oats, or quick cooking oats, may have a different texture and steel cut oats will require more liquid and more baking time.
- Milk
- All purpose flour
- Whole wheat flour- If you don’t have this, you can use all-purpose flour instead
- Salt
- Baking powder
- Cinnamon
- Pumpkin pie spice
- Pumpkin puree- NOT pumpkin pie filling
- Eggs
- Honey- You can always substitute pure maple syrup for brown sugar for this!
- Vanilla extract
- Chocolate chips
How to make these vegan
These are not vegan pumpkin muffins, but here are some options to make them vegan:
- Use a plant-based milk: Almond milk, oat milk, soy milk, or another favorite
- Eggs: Make flax eggs instead. Use 1 tablespoon of chia seeds to 3 tablespoons of water, and that equals one egg.
How to turn these into mini muffins
Do you like the miniature-sized muffins? No problem! If you have a miniature muffin tin, use that and bake for 10-12 minutes instead.
Are pumpkin muffins healthy?
These fluffy muffins are made with rolled oats and some whole wheat flour- both of which are whole grains, so they’re full of fiber that help keep you full. The milk and eggs provide a protein boost as well.
Honestly, I eat these for breakfast sometimes. And my daughter Allison will sometimes eat two of these for breakfast, and two again in the evening. They’re just that good.
How to make Pumpkin Oat Muffins

Start by combining the milk and oats in a medium bowl and letting it sit for about 10 minutes. This will help make the oats a bit softer.

In a large bowl, combine the dry ingredients.

Add the wet ingredients (Pumpkin puree, eggs, honey, vanilla) and combine.

Lastly, add the oat/milk mixture and the chocolate chips and gently fold in with a spatula.
Scoop the muffin batter into a greased muffin pan, about 3/4 to the top of each one.

Bake at 400 degrees F for 15-18 minutes until the tops are golden brown and a toothpick comes out clean.
Let them sit for 5 minutes before transferring to a wire rack, and let them cool completely.
How to store
Once these muffins reach room temperature, store them in an airtight container.
- On the countertop, these will stay fresh for 2-3 days.
- In the fridge, these will stay fresh for 5-ish days.
How to freeze
My favorite fact about these is that I can freeze them super easily! I’ll sometimes make a double batch just so I can freeze the rest.
Once they’ve cooled completely, just slide them into a gallon-size freezer bag. Label the bag and place it in the freezer.
These muffins will stay fresh for up to 3 months. They’re still safe to eat after that, but they just risk getting freezer burn!

What to serve with these
These healthy pumpkin oatmeal muffins have a lot of fiber, but may not have enough protein to satisfy you. I recommend eating these with your favorite protein for breakfast: Greek yogurt, cottage cheese, eggs, sausage, bacon, etc.
Other pumpkin recipes
Looking for more pumpkin goodness and have extra pumpkin purée? Check out these other amazing recipes!
- Healthy Pumpkin Pancakes
- Chocolate Chip Pumpkin Bread
- Pumpkin Chocolate Chip Scones
- Pumpkin French Toast

Healthy Pumpkin Oat Muffins Recipe
Need a quick breakfast or an easy healthy snack? These Pumpkin Oat Muffins are full of healthy ingredients, freezer friendly, and absolutely delicious!
Ingredients
- 2 cups rolled oats
- 1 1/2 cups milk
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup honey
- 1/4 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the oats and milk and let them sit for 10 minutes.
- In a large bowl, combine the dry ingredients.
- Add the wet ingredients (Pumpkin puree, eggs, honey, vanilla) and combine.
- Lastly, add the oat/milk mixture and the chocolate chips and gently fold in with a spatula.
- Scoop the muffin batter into a greased muffin tin, about 3/4 to the top of each one.
- Bake for 15-18 minutes until the tops are golden brown and a toothpick comes out clean.
- Let them sit for 5 minutes before transferring to a wire rack, and let them cool completely.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 192mgCarbohydrates: 32gFiber: 3gSugar: 14gProtein: 5g

Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
MARY
Saturday 1st of October 2022
These look so good.