One-Bowl Healthy Pumpkin Oatmeal Muffins

Why You’ll Love This Recipe

If you love the cozy flavors of fall, these muffins will quickly become a staple in your kitchen. Made with pumpkin puree and lightly sweetened with applesauce and brown sugar, these muffins are naturally dairy-free and can easily be adapted to meet other dietary needs (like gluten-free or nut-free). Plus, they’re quick to make and packed with nutritious ingredients like whole wheat flour and rolled oats. Whether you’re looking for a healthy snack or a hearty breakfast, these muffins are the perfect choice.

this Recipe

Ingredients

• 1 cup pumpkin puree

• 1/2 cup applesauce

• 1/4 cup brown sugar

• 2 large eggs

• 1/4 cup oil (vegetable or coconut)

• 1 teaspoon vanilla extract

• 1 1/2 cups whole wheat flour

• 1 1/2 cups rolled oats

• 1 teaspoon pumpkin pie spice

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup mini chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, combine the pumpkin puree, applesauce, brown sugar, eggs, oil, and vanilla. Whisk until smooth.

3. Add the pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Whisk to incorporate.

4. Stir in the whole wheat flour and rolled oats until just combined.

5. If using chocolate chips, fold them into the batter.

6. Divide the batter evenly among the muffin cups.

7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Baking Time: 18-20 minutes

Variations

• Gluten-Free: Swap out the whole wheat flour for a gluten-free flour blend.

• Nut-Free: This recipe is already nut-free, but you can add nuts like walnuts or pecans for extra texture, if desired.

• Vegan: Replace the eggs with flax eggs or another egg substitute, and use a plant-based oil.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, microwave for 15-20 seconds or warm them in the oven at 350°F for about 5 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Just make sure to cook and puree the pumpkin before using it in this recipe.

How can I make these muffins sweeter?

You can add more brown sugar or a little maple syrup to increase the sweetness.

Can I use a different type of flour?

Yes, you can substitute all-purpose flour or a gluten-free flour blend.

Are these muffins suitable for meal prep?

Yes! These muffins store well in the fridge or freezer, making them a great option for meal prep.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean, they are done.

Can I make these muffins without chocolate chips?

Absolutely! The chocolate chips are optional and can be omitted or replaced with nuts or dried fruit.

How can I make these muffins egg-free?

Use a flax egg or another egg replacement, such as chia eggs.

Can I add other spices to these muffins?

Feel free to experiment with other spices like cinnamon or nutmeg for additional flavor.

Can I double this recipe?

Yes, you can easily double the recipe to make a larger batch.

Are these muffins a good snack for kids?

Yes, they are a great healthy snack for kids, packed with nutrients and less sugar than most baked goods.

Conclusion

These One-Bowl Healthy Pumpkin Oatmeal Muffins are the perfect combination of flavor and nutrition. Quick to prepare, made with wholesome ingredients, and easily adaptable, they make a fantastic breakfast or snack option for the whole family. Enjoy the cozy flavors of fall in every bite!

One-Bowl Healthy Pumpkin Oatmeal Muffins

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Pumpkin Oat Muffins are a delicious fall treat that combines pumpkin puree, oats, and warm spices. Perfect for breakfast, a snack, or dessert, these muffins are quick to make and customizable with add-ins like raisins, walnuts, or chocolate chips. The optional streusel topping adds a delightful crunch. Ideal for cozy mornings or gatherings, this pumpkin muffin recipe is simple, versatile, and full of autumn flavor.

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Ingredients

1 cup all-purpose flour

½ cup packed brown sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

¼ teaspoon baking soda

1 large egg, room temperature, lightly beaten

¾ cup canned pumpkin puree

¼ cup 2% milk

¼ cup vegetable or canola oil

1 cup old-fashioned oats

½ cup raisins (optional)

1 cup chopped walnuts (optional)

½ cup chocolate chips (optional)

For the streusel topping:

½ cup brown sugar

½ cup all-purpose flour

1 teaspoon pumpkin pie spice

2 tablespoons cold butter

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Instructions

• Preheat the oven to 375°F (190°C) and line a muffin pan with paper or silicone liners. Spray with non-stick cooking spray.

• In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda, and pumpkin pie spice.

• In another bowl, whisk together the egg, milk, oil, and pumpkin puree.

• Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the oats and optional add-ins (raisins, walnuts, or chocolate chips).

• Spoon the batter into the muffin pan, filling each liner about ¾ full.

• For the streusel topping: In a small bowl, combine the brown sugar, flour, and pumpkin pie spice. Cut in the cold butter until the mixture is crumbly. Sprinkle about 2 teaspoons of streusel on each muffin.

• Bake for 20 minutes or until a toothpick inserted comes out clean.

• Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

• • To prevent muffins from sticking to liners, spray them with non-stick cooking spray.

  • You can use whole wheat flour for a heartier muffin or substitute gluten-free flour for a gluten-free version.

  • For extra moisture, add a bit more oil or pumpkin puree.

  • You can freeze these muffins for up to 3 months. Reheat in the microwave or oven when ready to enjoy.