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–+ servings

Healthy Pumpkin Oatmeal Muffins

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Course: Breakfast
Keyword: breakfast, healthy, muffins, oatmeal, pumpkin, snack
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12

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.