What I love most about this Pumpkin Muffins with Oats recipe is how simple it is. Everything comes together in one bowl! No fancy equipment needed, and you can easily double-batch and freeze for later. Just warm one up with a little butter or nut butter, and you’ve got the perfect fall bite.
My picky eater also loves these! It’s one of those recipes that quietly sneaks in some fiber and goodness without anyone noticing.
Original recipe by “Pinch of Yum.”
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Why You’ll Love These Muffins
✔ Wholesome & hearty – Oats give them a satisfying texture without being heavy.
✔ Quick & easy – One bowl, simple ingredients, ready in under 30 minutes.
✔ Freezer-friendly – Bake once, enjoy all week (or all season!)
Ingredients at a Glance
Rolled oats – Blended into flour for a hearty, wholesome base
Pumpkin puree – Canned or homemade (see note below!)
Greek yogurt – Adds moisture and protein
Maple syrup – Natural sweetness
Eggs – For structure
Warm spices – Cinnamon, nutmeg, pumpkin spice, or cloves
Chocolate chips – Because why not?
How to Make Pumpkin Puree
Skip the can if you want! Here’s how:
- Peel a small sugar pumpkin and cut it into 1-inch cubes.
- Place cubes in a pot with about ½ cup of water.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes until very tender.
- Drain well, let it cool, and blend until smooth (or mash with a potato masher).
Tips for the Best Muffins
✔ Don’t overmix the batter – Pulse the oats just until they look like flour; too much blending can make the batter dense.
✔ Customize the spices – Add more cinnamon, pumpkin spice, or even a touch of cloves if you like stronger fall flavors.
✔ Fold in chocolate chips by hand – This keeps them from sinking to the bottom.
FAQs
Store in an airtight container for up to 3-4 days.
Freezer-friendly: Once completely cooled, place in a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy later, thaw at room temp or microwave for 20–30 seconds.
The tops should be lightly golden and bounce back when gently pressed.
A toothpick inserted in the center should come out clean or with just a few moist crumbs—no wet batter.
More Recipes You’ll Love
Coconut Pecan Granola Clusters
One-Pan High-Protein Baked Oatmeal
Vanilla Coconut Overnight Oats
Pumpkin Muffins with Oats
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree I used canned
- 6 oz plain Greek yogurt (1 small container)
- 1/2 cup real maple syrup
- 2 large eggs
- 1 Teaspoon baking soda
- A pinch of cinnamon or pumpkin spice, nutmeg, cloves
- A Pinch of salt
- 1 cup chocolate chips
- oil spray
Instructions
- Preheat oven to 350°F (180°C).
- In a food processor or blender, pulse the oats for about 1 minute until they resemble flour.
- Add the pumpkin puree, Greek yogurt, maple syrup, eggs, baking soda, cinnamon, and salt. Blend until smooth, transfer into a bowl.
- Stir in the chocolate chips by hand.
- Line a muffin pan with muffin liners and grease lightly with oil. Divide the batter evenly among the cups.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Thank you
🙂
love the oats