Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins are hearty, healthy and great for breakfast or a satisfying snack! Easy to make, dairy free, perfect to make ahead and freezable!

Pumpkin Oatmeal Muffins are hearty, healthy and great for breakfast or a satisfying snack. They are one of our favorite muffins to have on hand.

They freeze well so it is easy to make some extra and have them ready for another time. It is such a good feeling to have goodies to pull out of the freezer when needed.

This recipe is part of my collection of Over 100 Pumpkin Recipes.

This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Why I Love This Recipe

Easy to make with simple and readily available ingredients.

Other Pumpkin Recipes We Love

white flour—or half and half white and multigrain flour

baking powder

baking soda

pumpkin pie spice—see how to make your own pumpkin pie spice

oats

packed brown sugar—always pack brown sugar unless directed otherwise

chopped walnuts, optional—I added them

raisins or craisins, optional—I didn’t add them this time

large eggs, beaten

unsweetened applesauce

unsweetened almond milk—or any milk that you drink—I have made these with almond, dairy and soy and they all worked great

solid pack pumpkin—not pumpkin pie mix but just the plain pumpkin puree

How to Make Pumpkin Oatmeal Muffins

Combine flour, baking powder, baking soda and pumpkin pie spice.

Stir in oats, brown sugar (breaking it up well), and walnuts.

In a second mixing bowl, combine rest of ingredients.

Blend well.

Add dry ingredients to wet and stir just until combined but don’t over stir.

Use a 1/3 measuring cup to scoop batter into muffin tins.

Bake at 375* for 20-24 minutes or until a toothpick inserted in center comes out clean.

Cool in pan for 10 minutes, then remove to wire rack.

Serve.

Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins from all of the popular homeschooling websites!

Come join us on our Facebook group, Loving Homeschool. I am adding daily pictures, links and much more than I would on the blogs and it is a place for you to find support from others on the same journey as you are. Come and share with others, ask questions and learn! And if you love recipes, follow my Best Recipes You Will Want To Make group on Facebook! Feel free to share your own favorites and find many new ones there!

I enjoy offering free printables and resources to bless my readers. Your frequent visits to my blog and purchases through affiliate links and ads keep the lights on so to speak. Thank you!

Continue to Content

Pumpkin Oatmeal Muffins.

Yield: 32 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Pumpkin Oatmeal Muffins are hearty, healthy and great for breakfast or a satisfying snack! Easy to make dairy free, perfect to make ahead and freezable!

Print

Ingredients

• 3 cups white flour
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 2 cups oats
• 1 cup packed brown sugar
• 1 cup chopped walnuts, optional
• 1 cup raisins or craisins, optional
• 2 large eggs, beaten
• 2/3 cup unsweetened applesauce
• 1 ½ cup unsweetened almond milk
• 2 cups solid pack pumpkin (15 ounce can)

Instructions

1. Combine flour, baking powder, baking soda and pumpkin pie spice.
2. Stir in oats, brown sugar (breaking it up well), and walnuts.
3. In a second mixing bowl, combine rest of ingredients.
4. Blend well.
5. Add dry ingredients to wet and stir just until combined but don’t over stir.
6. Use a 1/3 measuring cup to scoop batter into muffin tins.
7. Bake at 375* for 20-24 minutes or until a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes, then remove to wire rack.
9. Makes about 32 muffins.

Notes

--If doubling recipe, the pumpkin will equal 4 cups. A 29 ounce can is not quite that much. Just add enough applesauce to equal 4 cups. When I did it, I needed one 29 ounce can plus ½ cup of applesauce to equal 4 cups for the pumpkin.

I also still used the 1 1/3 cups of applesauce that I needed when I doubled the amount for that.

--I used unsweetened almond milk for what you see in this post. Dairy milk works just fine too. Use whatever milk you drink and have in your home.

--Raisins or Craisins are also delicious in these. If you add them and the nuts, you will get more muffins.

Nutrition Information

Yield 32 Serving Size 1
Amount Per Serving Calories 139Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 138mgCarbohydrates 25gNet Carbohydrates 23gFiber 2gSugar 10gProtein 3g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

Cindy

Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.

Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂