Pumpkin Oatmeal Muffins are hearty, healthy and great for breakfast or a satisfying snack! Easy to make, dairy free, perfect to make ahead and freezable!
Pumpkin Oatmeal Muffins are hearty, healthy and great for breakfast or a satisfying snack. They are one of our favorite muffins to have on hand.
They freeze well so it is easy to make some extra and have them ready for another time. It is such a good feeling to have goodies to pull out of the freezer when needed.
This recipe is part of my collection of Over 100 Pumpkin Recipes.
Follow my Pumpkin Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!
This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
Easy to make with simple and readily available ingredients.
Comes together in less than 15 minutes then ready to bake.
Ideal for meal-prep and make ahead type of meals and snacks
Portable – perfect for packing in work or school lunches, for picnics or road trips as a quick snack!
Contains healthy ingredients like pumpkin, applesauce, oatmeal, raisins and walnuts
Other Pumpkin Recipes We Love
Slow Cooker Pumpkin Spice Apple Cider
No Bake Pumpkin Cheesecake Pie
35 Pumpkin Spice Drink Recipes
51 Low Carb & Keto Pumpkin Spice Fall Recipes
Follow my Pumpkin Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!
Can Pumpkin Oatmeal Muffins Be Made Ahead of Time?
Yes! They are the perfect meal prep or make ahead recipe!
Can These Be Frozen?
Yes! Just put them into a gallon Ziploc bag, label and seal well. Get as much air out of the bag as possible and be sure they are totally cool before freezing.
They can be popped out one or two at a time or used by the bag.
How to Store Pumpkin Oatmeal Muffins
Store in airtight container or Ziploc bag. They are fine at room temperature for a day or two but after that should be in refrigerator or freezer. They will keep in refrigerator for several days and freezer up to 3 months.
Key Ingredients
(Full printable ingredients and instructions are just below.)
white flour—or half and half white and multigrain flour
baking powder
baking soda
pumpkin pie spice—see how to make your own pumpkin pie spice
oats
packed brown sugar—always pack brown sugar unless directed otherwise
chopped walnuts, optional—I added them
raisins or craisins, optional—I didn’t add them this time
large eggs, beaten
unsweetened applesauce
unsweetened almond milk—or any milk that you drink—I have made these with almond, dairy and soy and they all worked great
solid pack pumpkin—not pumpkin pie mix but just the plain pumpkin puree
How to Make Pumpkin Oatmeal Muffins
Combine flour, baking powder, baking soda and pumpkin pie spice.
Stir in oats, brown sugar (breaking it up well), and walnuts.
In a second mixing bowl, combine rest of ingredients.
Blend well.
Add dry ingredients to wet and stir just until combined but don’t over stir.
Use a 1/3 measuring cup to scoop batter into muffin tins.
Bake at 375* for 20-24 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then remove to wire rack.
Serve.
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Pumpkin Oatmeal Muffins
Pumpkin Oatmeal Muffins are hearty, healthy and great for breakfast or a satisfying snack! Easy to make dairy free, perfect to make ahead and freezable!
Ingredients
- 3 cups white flour
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 2 cups oats
- 1 cup packed brown sugar
- 1 cup chopped walnuts, optional
- 1 cup raisins or craisins, optional
- 2 large eggs, beaten
- 2/3 cup unsweetened applesauce
- 1 ½ cup unsweetened almond milk
- 2 cups solid pack pumpkin (15 ounce can)
Instructions
Combine flour, baking powder, baking soda and pumpkin pie spice.
Stir in oats, brown sugar (breaking it up well), and walnuts.
In a second mixing bowl, combine rest of ingredients.
Blend well.
Add dry ingredients to wet and stir just until combined but don’t over stir.
Use a 1/3 measuring cup to scoop batter into muffin tins.
Bake at 375* for 20-24 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then remove to wire rack.
Makes about 32 muffins.
Notes
--If doubling recipe, the pumpkin will equal 4 cups. A 29 ounce can is not quite that much. Just add enough applesauce to equal 4 cups. When I did it, I needed one 29 ounce can plus ½ cup of applesauce to equal 4 cups for the pumpkin.
I also still used the 1 1/3 cups of applesauce that I needed when I doubled the amount for that.
--I used unsweetened almond milk for what you see in this post. Dairy milk works just fine too. Use whatever milk you drink and have in your home.
--Raisins or Craisins are also delicious in these. If you add them and the nuts, you will get more muffins.
Nutrition Information
Yield
32Serving Size
1Amount Per Serving Calories 139Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 138mgCarbohydrates 25gNet Carbohydrates 23gFiber 2gSugar 10gProtein 3g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.