One-Bowl Healthy Pumpkin Oatmeal Muffins
These One-Bowl Healthy Pumpkin Oatmeal Muffins blend wholesome oats, warming spices, and real pumpkin into tender, nourishing breakfast treats. Naturally sweetened and incredibly simple to prepare, they’re perfect for busy mornings or nutritious snacking.
Ingredients
- 2 cups rolled oats old-fashioned, not quick oats
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup milk any type works, including plant-based
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves
- 1/2 cup mix-ins of choice chocolate chips, chopped nuts, dried cranberries, etc. – optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, combine all dry ingredients – oats, baking soda, salt, and pumpkin pie spice. Whisk together to ensure even distribution of the spices and leavening agent.
- Add all wet ingredients to the same bowl – pumpkin puree, eggs, maple syrup, milk, oil, and vanilla. Stir until just combined; avoid overmixing which can make your muffins tough.
- Fold in your optional mix-ins gently with a spatula. Dark chocolate chips provide a delicious contrast to the earthy pumpkin flavor, while walnuts add wonderful texture.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter will be thick, so you may need to use a spoon or ice cream scoop to portion it out.
- Bake for 18-22 minutes until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from getting soggy.
Notes
- These muffins store beautifully in an airtight container at room temperature for 3 days, or refrigerated for up to a week.
- For a make-ahead option, freeze completely cooled muffins for up to 3 months. Thaw overnight in the refrigerator or microwave for 30 seconds when you need a quick breakfast.
- The texture of these muffins is naturally denser than traditional muffins due to the oats. This is what makes them so satisfying!
- For extra protein, add 2 tablespoons of chia seeds, hemp seeds, or your favorite protein powder to the batter.
- If your batter seems too thick, add a splash more milk until it reaches a scoopable consistency.