Description
Healthy pumpkin oat muffins packed with oats, pumpkin puree, maple syrup, and warm spices. Perfect for breakfast, snacks, or meal prep with wholesome fall flavors.
Ingredients
Scale
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 pastured eggs
- 1 ¼ cups milk
- ¼ cup raisins
- ¼ cup pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tray with cooking spray, butter, or coconut oil.
- In a large bowl, combine rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set aside.
- In a medium bowl, whisk together pumpkin puree, maple syrup, eggs, and milk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in raisins and pecans. Let the mixture sit for 5 minutes so the oats absorb some liquid.
- Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, until golden brown on top and cooked through.
- Transfer muffins to a cooling rack before serving.
Notes
- These muffins keep well in the fridge for up to 5 days and freeze beautifully for 2–3 months.
- You can swap pecans for walnuts or almonds, and raisins for dried cranberries or chocolate chips.
- Perfect as a grab-and-go breakfast or healthy snack for school or work.
- For extra flavor, add a sprinkle of oats or nuts on top before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 7g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg