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 and other helpful tips!
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 may have a different texture and steel cut oats will require more liquid and more baking time.
- All purpose flour
- Whole wheat flour- If you don’t have this, you can use all-purpose flour instead
- Baking powder
- Pumpkin pie spice
- Pumpkin puree
- Honey- You can always substitute pure maple syrup for brown sugar for this!
- Vanilla extract
- Chocolate chips
Are pumpkin muffins healthy?
These muffins are made with rolled oats and some whole wheat flour- both of which are 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 tin, 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 puree? Check out these other amazing recipes!
- Healthy Pumpkin Pancakes
- Pumpkin Chocolate Chip Bread
- Pumpkin Chocolate Chip Scones
- Pumpkin French Toast
- 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
- 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: 1
Amount Per Serving: Calories: 176Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 192mgCarbohydrates: 32gFiber: 3gSugar: 14gProtein: 5g