Healthy Pumpkin Oatmeal Muffins – Refined Sugar and Gluten Free
These delicious pumpkin oatmeal “muffins” are gluten free, refined sugar free, and a great healthier breakfast option. This recipe uses no flour and is sweetened with organic maple syrup.
One of my simple joys in life are the changes that come with seasons. Changing up decor, scents, and flavors based on the current season is one of the things I get most excited up as a homemaker.
That means once September rolls around, I’m ready for pumpkin spice and apple cinnamon everything. Even if the temperature in Texas is still 100 degrees at that point…
These easy pumpkin oatmeal muffins are necessary in our house during Fall, but I also make them throughout the year to enjoy with a cup of coffee. Even my kids love them. And since they use healthier ingredients, I will gladly hand them a couple for breakfast.
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The Best Healthy Pumpkin Oatmeal Muffins
Ingredients (* indicates note below)
- 2 Cups Gluten Free Quick Oats*
- 1/2 Cup Organic Canned Pumpkin
- 1/2 Cup Organic Maple Syrup*
- 3 tsp Pumpkin Pie Spice
- 1 Egg
- 2 Cups of milk of choice*
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup chopped pecans (optional)
You can also make pumpkin oatmeal chocolate chip muffins with this recipe! Just mix in 1/2 cup to 1 cup of refined sugar free chocolate chips to your “batter”. Lily’s makes a good, no sugar added, chocolate chip in semi-sweet and milk chocolate.
Supplies
- Large mixing bowl
- Muffin tin
- Silicone muffin cups (optional)
Notes on Healthy Pumpkin Oatmeal Muffins
- These pumpkin oatmeal muffins are made with no flour and use oats instead. This means they won’t be the same texture as a muffin made with flour.
- This recipe also makes good pumpkin oatmeal bars. Just bake them in an 8X8 pan as opposed to a muffin tin.
- You can sub the maple syrup for another natural sweetener if you prefer, but it may change the taste. Some others we use here are agave and local honey.
- Old fashioned oats are fine to use as well. My kids prefer the smaller pieces of oats, so we stick with quick oats. Bobs Red Mill makes these gluten free quick oats, but they can be hard to find.
- I’ve made this recipe only using organic reduced fat milk. Almond milk should give the same result if you are looking for a dairy free option.
How to Make Easy Oatmeal Pumpkin Muffins
This recipe is incredibly simple, and only uses basic kitchen supplies.
To start, take a large mixing bowl and combine your milk and maple syrup. Add in in your egg and whisk. Next, add the canning pumpkin and whisk until large pieces are almost completely broken apart.
If you wanted to, you could blend this mixture together to get in nice and smooth.
Personally, I don’t want to dirty another dish, so I just whisk it the best I can and go with it.
Now you will start to add the dry ingredients.
Add your oats, salt, pumpkin spice, and baking powder. Stir to combine.
Next you can mix in your optional pecans and/or chocolate chips.
This mixture will have quite a bit of liquid left in it. That’s okay as the oats will soak it up during cooking.
Lightly grease your muffin tin and begin filling with the mixture. I fill my cups almost all the way to the top.
I like to use a 1/4 cup measuring cup to scoop the mixture out and pour it in.
Bake in a 350 degree over for 30 minutes, or until the muffins are set.
Remove from the oven and allow to cool before removing from the molds or muffin tin. This will allow the oatmeal to set.
Store your leftovers in an airtight container in the fridge. You can reheat for a few seconds in the microwave.
Pin this recipe for later!
Healthy Pumpkin Oatmeal Muffins
Ingredients
- 2 cups milk
- 1/2 cup maple syrup
- 1 egg
- 1/2 cup canned pumpkin
- 2 cups quick oats gluten free – see notes
- 3 tsp pumpkin spice seasoning
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pecans and/or chocolate chips optional
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together milk and maple syrup. Whisk in egg.
- Add the canned pumpkin to the mixing bowl and whisk as thoroughly as you can. Try to get most of the large clumps of pumpkin broken apart.
- Add dry ingredients (oats, pumpkin spice, baking powder, and salt) to the wet ingredients and stir to combine.
- Add in option pecans and/or chocolate and stir.
- Using a spoon or 1/4 cup measuring cup, spoon the mixture into lightly greased muffin tins or silicone muffin cups.
- Bake in preheated oven for 30 minutes. Allow to cool before removing from muffin molds.
Notes
- These pumpkin oatmeal muffins are made with no flour and use oats instead. This means they won’t be the same texture as a muffin made with flour.
- This recipe also makes good pumpkin oatmeal bars. Just bake them in an 8X8 pan as opposed to a muffin tin.
- You can sub the maple syrup for another natural sweetener if you prefer, but it may change the taste. Some others we use here are agave and local honey.
- Old fashioned oats are fine to use as well. My kids prefer the smaller pieces of oats, so we stick with quick oats. Bobs Red Mill makes these gluten free quick oats, but they can be hard to find.
- I’ve made this recipe only using organic reduced fat milk. Almond milk should give the same result if you are looking for a dairy free option.
Here are some more homemade recipes you may enjoy!
Easy Homemade Drop Biscuits Recipe – From Scratch Cooking
Recipe to Make Delicious Mulberry Jelly – Humbly Rooted Home
Leftover Pot Pie with Biscuits Recipe – Clean Out The Fridge
