Enjoy the taste of Fall with these Mini Pumpkin Oat Muffins! Perfect for little hands and good enough for breakfast or quick snacks!

Who else is ready for Fall and pumpkin season?

It’s that time of year again. I’m a huge fan of all things pumpkin! Especially when it comes to baked goods. I keep 2-3 cans of pumpkin in my pantry at all times.

These Mini Pumpkin Oat Muffins are full of fiber and Fall-flavored goodness. They’re soft, spice-filled with the perfect amount of sweetness, and the perfect size for an after school snack or even with breakfast.

Come see why my family LOVES these healthy pumpkin muffins! Scroll to the bottom of the post to get to the recipe card, or keep reading to get extra tips and tricks!

Ingredients

• Rolled oats: Heart-healthy and full of fiber!
• Milk: I use 2% milk, but whole milk or skim milk work too
• All purpose flour
• Whole wheat flour
• Salt
• Baking powder
• Cinnamon
• Pumpkin pie spice
• Pumpkin puree- Make sure it’s pure pumpkin and NOT pumpkin pie filling
• Eggs
• Brown sugar- You can also use honey instead if desired
• Vanilla extract
• Chocolate chips- I like using mini chocolate chips!

How to Make Pumpkin Mini Muffins

Soak the oats

Preheat the oven to 400 degrees F.

In a medium bowl, combine the oats and milk and let them sit for 10 minutes.

Combine ingredients

In a large mixing bowl, combine the dry ingredients.

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

Lastly, add the oat/milk mixture and the chocolate chips and gently fold in with a spatula.

Add to muffin tin

Scoop the muffin batter into a greased muffin tin, about 3/4 to the top of each one. You may have some remaining batter; if so, just bake them in batches.

Bake and cool

Bake in the preheated oven for 10-12 minutes until the tops are golden brown and a toothpick comes out clean.

Let them sit for 5 minutes before transferring to a wire cooling rack, and let them cool completely.

How to Store

Once these muffins cool to room temperature, store them in an airtight container.

• On the countertop: 1-2 days
• In the fridge: 5-6 days

How to Freeze Muffins

These are so easy to freeze!

Line a baking sheet with parchment paper and place the muffins in a single layer. Then place in the freezer for 3-4 hours until completely frozen.

Put the muffins in a labeled gallon-sized freezer bag and squeeze the air out. They’ll stay fresh for up to 3 months in the freezer! They’re still safe to eat after that, but the longer they’re in the freezer, the greater risk they have of getting freezer burn.

Other Mix-Ins

Don’t like chocolate chips, or looking for something a little different? Here are some ideas of other ingredients you can put in these muffins instead:

• White chocolate chips
• Cinnamon chips
• Pumpkin seeds
• Sunflower seeds

Recipe Tips

• Larger muffins: To turn these into regular size muffins, bake them in a regular muffin tin instead. Add an extra 5 minutes or so, making sure a toothpick stuck in the center of a muffin sis clean.
• Spray the muffin cups: Make sure you use some kind of oil or non-stick cooking spray before you put the batter in! This makes it so much easier to get the muffins out.
• Use all whole-wheat flour: If you want extra fiber, omit the all-purpose flour and use all whole wheat flour instead. This may make the muffins more dense, so keep that in mind.
• Use 100% pure pumpkin: Don’t grab the pumpkin pie filling by mistake! You can find this in the baking aisle of most grocery stores.

Print the Recipe

This is one of my favorite pumpkin recipes. Print it now and try it for yourself!