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Healthy Pumpkin Oatmeal Muffins Recipe

Healthy Pumpkin Oatmeal Muffins

These blender-style pumpkin oatmeal muffins use rolled oats, pumpkin puree, eggs, maple syrup, and almond butter for a tender, warmly spiced breakfast treat. Mini chocolate chips are optional but delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Pumpkin puree, not pumpkin pie filling
  • 2 Large eggs
  • 1/2 cup Pure maple syrup
  • 1/4 cup Creamy almond butter
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups Old-fashioned rolled oats
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Pumpkin pie spice, or additional cinnamon
  • 1/4 teaspoon Fine salt
Optional Addition
  • 1/3 cup Mini chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Add the pumpkin puree, eggs, maple syrup, almond butter, and vanilla to a blender or food processor. Blend until smooth.
  3. Add the rolled oats, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Blend or pulse just until the oats are broken down and the batter is combined; do not overprocess.
  4. Fold in the mini chocolate chips if using, distributing them gently through the batter.
  5. Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
  6. Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack to finish cooling.

Notes

Use plain pumpkin puree rather than pumpkin pie mix. Oat-based muffins firm up as they cool, so let them cool before eating. For a stronger oat texture, pulse the oats briefly rather than blending them completely smooth. Certified gluten-free oats can be used when needed.