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.”
Watch the video here 📹
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Why You’ll Love Pumpkin Muffins with Oats
✔ 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!)
Tips for the Best Pumpkin Muffins with Oats
✔ 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.
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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
🙂