Pumpkin Oatmeal Muffins

Pumpkin spice lovers, you’re going to love these lightly sweetened Pumpkin Oatmeal Muffins. They use applesauce and monkfruit as low-calorie sweeteners and are dairy-free, so they are healthier than your average muffin.

Save this recipe!

Get this sent to your inbox, plus get new recipes!

Email *

Save

Though these pumpkin muffins with oats aren’t as sweet as other baked goods, they are still bursting with flavor! They contain cinnamon, nutmeg, cloves, and more for a mouthful of warm fall spices in every bite. Plus, they are packed with chocolate chips. If you’re in the mood for pumpkin spice, but don’t want a sugar bomb, you need to try these muffins!

If you like pumpkin baked good recipes, you will love my Healthy Pumpkin Chocolate Chip Cookie Bars and Healthy Pumpkin Cheesecake Bars!

Why You’ll Love This Recipe

• Only Takes 20 Minutes: These oatmeal pumpkin muffins are easy to mix, and they only take 20 minutes to fully bake. In less than 30 minutes, you can have a delicious fall treat!
• Less Added Sugar Than Other Muffins: These pumpkin muffins use natural and low-calorie sweeteners to make a delicious sweet treat that has way less sugar than the average pumpkin muffin.
• Perfect for Breakfast or a Snack: These healthy muffins are the perfect sweet treat to go with a fall breakfast or to enjoy as a snack.

Ingredients

• Oat Flour: Oat flour makes the pumpkin breakfast muffins light and fluffy with a mildly nutty flavor. You can make the muffins gluten-free by using gluten-free oat flour.
• Fall Spices: These pumpkin oat muffins are loaded with warm fall flavors thanks to all of the spices in the recipe. It uses pumpkin pie spice, as well as additional cinnamon, nutmeg, and cloves.
• Pumpkin Puree: Use a quality pumpkin puree to add pumpkin flavor and moisture to the muffin batter.
• Applesauce: This recipe uses unsweetened applesauce as a light sweetener and a binder to hold the batter together.
• Monkfruit Brown Sugar: This low-calorie sweetener is a combination of zero-calorie monkfruit brown sugar extract combined with other ingredients to create the color and texture of brown sugar. You can also just use brown sugar if you prefer!
• Molasses: This adds rich, deep flavor and color to the muffins. You can also use maple syrup or honey. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Try It with Sweet Potato or Butternut Squash: If you’re not a fan of pumpkin, try these muffins with sweet potato or butternut squash puree instead. You may need to squeeze excess moisture from the purees before mixing them in. You could also make butternut squash muffins.
• Add a Glaze: Instead of chocolate chips, combine powdered sugar, cinnamon, and milk to make a flavorful glaze for the muffins.
• Use Different Mix-ins: Instead of chocolate chips, try mixing in raisins, dried cranberries, pumpkin seeds, walnuts, pumpkin seeds or other seeds and nuts for a little crunch.

How to Make Pumpkin Oatmeal Muffins

This healthy pumpkin muffins recipe is the perfect treat for fall. The muffins are gluten-free, only lightly sweetened, and vegan, so they are great for an afternoon snack or breakfast. You’ll need a lined muffin tin and an oven preheated to 400°F.

Step 1: Mix the Wet Ingredients. Use a stand mixer or a bowl with a hand mixer to combine the pumpkin, applesauce, oil, milk, molasses, and vanilla extract. 

Step 2: Add the Dry Ingredients. Mix in the salt, spices, baking powder, and oat flour until just combined. Then fold in the chocolate chips.

Step 3: Fill the Muffin Tin. Pour the batter evenly into the muffin tin cavities. Each cavity should be about ¾ full. Bake them for 18-20 minutes, until a toothpick can be inserted and removed clean. Let the muffins cool for 10 minutes before removing them from the pan. Enjoy your healthy muffin with a low calorie pumpkin spice latte, too! 

Expert Tips

• Only Use Puree: Be sure to use pumpkin puree and not pumpkin pie filling! Pie filling has added sweetener, spices, and a slightly different texture.
• Don’t Over Mix: Fold the wet and dry ingredients together until they are just combined. Don’t keep mixing; otherwise, the muffins will turn out dense and gummy.
• Measure Properly: Measure the oat flour properly so the muffins turn out light and airy. I recommend using a spoon to fill your measuring cup with flour and then leveling it off, versus scooping flour straight from the bag and packing it in. See my tutorial for measuring flours properly for baking for more tips!

Storage Directions 

• Storing: Keep these healthy pumpkin oatmeal muffins in an airtight container in the refrigerator for up to 5 days. You can also wrap each muffin in plastic cling wrap and store them in a freezer-safe container for about 3 months.
• Reheating: If you prefer warm muffins, heat them in the microwave for about 30 seconds. Thaw frozen muffins in the refrigerator for 24 hours before heating or enjoying.

Serving Suggestions

I love muffins for breakfast, but these low-calorie pumpkin muffins don’t have enough protein to make a filling meal. Pair them with a high protein smoothie or other foods for a proper meal. These do make a great sweet treat for fall lunches or afternoon snacks! 

• Pair these easy, healthy pumpkin muffins with a pumpkin protein smoothie or protein chia pudding for an on-the-go breakfast to power your morning.
• If you’re running out the door, pair these pumpkin muffins with protein-packed salsa quinoa egg bites for a filling on-the-go breakfast!
• Sit down and enjoy a fall breakfast in the morning. Pair these fall oatmeal muffins with this butternut squash breakfast hash. 

Pumpkin Oat Muffins Recipe FAQs

More Healthy Pumpkin Recipes

Desserts

Pumpkin Chocolate Bars

Cookies

Pumpkin Peanut Butter Chocolate Chip Cookies

Breakfast

Pumpkin Donut Recipe

Snacks

Pumpkin Protein Bites

If you tried this Pumpkin Oatmeal Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.