Q1: Can I make pumpkin oatmeal muffins without eggs?

Yes! You can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5 minutes to gel before adding it to the batter. The muffins will be slightly denser but still moist and delicious.

Q2: Are pumpkin oatmeal muffins healthy for breakfast?

Absolutely. These muffins use whole ingredients like pumpkin puree and oats, providing fiber and nutrients with less sugar than traditional muffins. They’re a satisfying and wholesome option, especially when paired with fruit or nut butter.

Q3: Can I freeze pumpkin oatmeal muffins?

Yes, these muffins freeze beautifully. Once cooled, place them in a single layer on a tray to freeze. Then transfer to a freezer-safe bag or container. Reheat in the microwave for 20–30 seconds for a quick snack or breakfast.

Q4: What can I add to pumpkin oatmeal muffins for extra flavor?

Feel free to mix in chocolate chips, chopped nuts, dried cranberries, or even a swirl of nut butter. You can also increase spices like cloves or allspice for a bolder flavor. These muffins are flexible and easy to customize.

Pumpkin Oatmeal Muffins: 5-Star Fall Recipe You’ll Love

Description

Healthy and moist pumpkin oatmeal muffins made with wholesome ingredients. Perfect for fall breakfasts or snacks, naturally lower in sugar.

Ingredients

Scale

1 cup canned pumpkin puree

1 cup old-fashioned oats

3/4 cup brown sugar

2 large eggs

1/2 cup unsweetened almond milk

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

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Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.

2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and almond milk until smooth.

3. Add oats, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine.

4. Spoon batter evenly into muffin cups, filling each about ¾ full.

5. Bake for 20–24 minutes or until a toothpick comes out clean.

6. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Store at room temperature up to 3 days, or refrigerate up to 7.

Freeze in a single layer and reheat in microwave when ready.

Add chocolate chips, nuts, or raisins for variety.

Prep Time: 10 mins
Cook Time: 22 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 6g
Sodium: 120mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg