Oatmeal Pumpkin Muffins, To Start the Day Right!
These easy-to-make and healthier oatmeal pumpkin muffins are the best way to start the day! Sweetened with maple syrup, made with oats in lieu of flour, and pumpkin puree, these delicious muffins can be easily whipped up in only a couple minutes in the blender.
Since moving onto our homestead, we’ve harvested well over 100 butternut squash from our three sisters’ garden each fall. So, I’m always on the lookout for new ways to incorporate all of that winter squash puree.
Pumpkin oatmeal pancakes, butternut squash chili, and pumpkin chocolate chip cake are all staples in our house. But I was wondering if it was possible to convert our recipe for easy banana oat blender muffins to be made with pumpkin. That’s when this recipe was born, and it’s a fan favorite.
These hearty muffins are denser than standard muffins from using the oat flour, but they are satisfying and delicious nonetheless.
Oatmeal Pumpkin Muffins Ingredients and Swaps
Oats – Either rolled oats or quick oats will work. We like to buy either the One Degree Rolled Oats from Costco or purchase them in bulk from Azure Standard.
Pumpkin Puree – Use either canned or fresh. We love to use fresh butternut squash puree in any recipe calling for pumpkin puree. The thick, creamy texture of butternut squash is the perfect substitute.
Milk – Whole milk is our jam, but use whatever you like—dairy or dairy-free.
Maple Syrup – Pumpkin and maple syrup pair perfectly together in my opinion, but honey would be a great alternative.
Eggs
Cinnamon or Pumpkin Pie Spice – We like to buy our spices in bulk from Azure Standard and then fill our own spice jars.
Baking Soda
Sea Salt
Chocolate Chips (optional)
How to Make Blender Pumpkin Oatmeal Muffins
Preheat oven to 350°F (180° C) and prepare a muffin pan (this non-stick and non-toxic Caraway muffin pan is our favorite).
Gather all of the ingredients (besides the chocolate chips) and a high-powered blender or food processor.
Measure out and add all ingredients into the container of the blender.
Pro tip: I like to add my liquids first to the bottom of the blender for easier mixing and to not burn out the blender.
Turn the blender on and mix until smooth and creamy.
Pour the batter into the prepared muffin cups so that they are filled ¾ of the way.
If adding chocolate chips, stir a few chocolate chips directly into each muffin cup and sprinkle a few more on top of each muffin.
Bake for 20-22 minutes.
How best to store oatmeal pumpkin muffins?
These pumpkin muffins can be stored in an airtight container on the counter for up to 2 days and in the fridge for 3-5. Or, for long term storage, freeze for up to 6 months.
Oatmeal Pumpkin Muffins Recipe
Yield: 12 Muffins
Ingredients:
– 2 cups oats
– 1 cup pumpkin
– 1 cup milk
– 1/3 cup maple syrup
– 2 eggs
– 2 tsp cinnamon
– 1 tsp baking soda
– ¼ tsp salt
– ½ cup chocolate chips (optional)
Directions:
1. Preheat oven to 350°F (180° C).
2. Measure out and add all muffin ingredients (besides chocolate chips) into the container of a blender.
3. Blend thoroughly until the batter is smooth and creamy.
4. Pour batter into prepared muffin tin so that each cup is roughly ¾ full.
5. If adding chocolate chips, stir a few directly into each cup and sprinkle a few on top of each muffin.
6. Bake for 20-22 minutes.
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For more of our favorite pumpkin recipes:
- Easy Pumpkin Blondies
- Nourishing Oatmeal Pumpkin Pancakes
- Butternut Squash Chili
- Pumpkin Chocolate Chip Cake (GF)
Oatmeal Pumpkin Muffins
These easy-to-make and healthier oatmeal pumpkin muffins are the best way to start the day! Sweetened with maple syrup, made with oats in lieu of flour, and pumpkin puree, these delicious muffins can be easily whipped up in only a couple minutes in the blender.
Ingredients
- 2 cups oats
- 1 cup pumpkin
- 1 cup milk
- 1/3 cup maple syrup
- 2 eggs
- 2 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (180° C).
- Measure out and add all muffin ingredients (besides chocolate chips) into the container of a blender.
- Blend thoroughly until the batter is smooth and creamy.
- Pour batter into prepared muffin tin so that each cup is roughly ¾ full.
- If adding chocolate chips, stir a few directly into each cup and sprinkle a few on top of each muffin.
- Bake for 20-22 minutes.
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