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Healthy Pumpkin Oatmeal Muffins for Breakfast - A Cozy, Make-Ahead Morning Treat

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup olive oil or melted coconut oil
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups old-fashioned rolled oats (not quick oats)
  • 3/4 cup white whole wheat flour or regular whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon fine sea salt
  • Optional add-ins: 1/3 cup dark chocolate chips, chopped pecans, or raisins

Method
 

  1. Prep the oven and pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Hydrate the oats: In a large bowl, whisk pumpkin, eggs, honey, oil, milk, and vanilla. Stir in the oats. Let sit 5 minutes so the oats soften.
  3. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Combine gently: Add dry mixture to wet. Stir just until no dry streaks remain. Fold in any add-ins. The batter will be thick.
  5. Fill the cups: Divide batter evenly among the 12 muffin wells. They should be almost full for a nice rise.
  6. Bake: Bake 16–20 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  7. Cool: Rest in the pan 5 minutes, then transfer to a rack. Cool completely for the best texture.