Like our Easy Pumpkin Bread and Almond Flour Pumpkin Bread, these muffins are a quick breakfast perfect for busy mornings throughout the fall season and best enjoyed with your morning coffee.
Ingredients You’ll Need
This pumpkin oatmeal muffins recipe requires just a handful of simple ingredients you probably already have on hand. You will need:
Coconut Oil: I used melted and cooled coconut oil, but you can also use avocado oil, olive oil, or unsalted butter (though it won’t be dairy-free) if preferred. Sweetener: One of my favorite natural sweeteners is pure maple syrup, but you can also use honey. I would not swap the liquid sweetener out for a dry granulated sweetener (like coconut sugar or brown sugar) because this will affect the moisture content. Eggs: Use two large eggs at room temperature. For a vegan pumpkin and oats muffins recipe, use flax eggs. To make flax eggs that is equal to two eggs, mix two tablespoons of ground flaxseeds (aka flaxseed meal) with 5 tablespoons of water. Let the mixture sit for 10 minutes until it has a gel-like consistency. Use it in the recipe in place of eggs as written. Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling. If you prefer fresh pumpkin puree, you can make yours following this Homemade Pumpkin Puree recipe. Milk: I used unsweetened almond milk, but other options include full-fat coconut milk, cashew milk, or oat milk. You can also use regular whole milk instead. Vanilla extract Whole Wheat Flour: Whole wheat flour keeps adds extra fiber but regular all-purpose flour can be used instead. Kosher Salt: Salt enhances all those oatmeal and pumpkin flavors. Baking Soda: Baking soda helps the muffins rise and promotes a golden brown color. Pumpkin Pie Spice Old-Fashioned Oats: The types of oats you use will determine the final texture of your muffins. I prefer Rolled Oats vs. Quick Oats because they are chewier and more substantial. Quick oats make the muffins too mushy, so I do not recommend using them. Raisins: I highly recommend the raisins because they add the right amount of sweetness. Dried cranberries (apple juice sweetened preferred) are a good substitute.
Pumpkin Seeds: Sprinkle the tops of the muffins with pumpkin seeds (pepitas). Chocolate Chips: To give it that pumpkin-and-chocolate vibe, sprinkle with dark chocolate chips (affiliate link) or white chocolate chips. Nuts: Toss in some toasted and chopped pecans or walnuts for crunch.
How to Store, Freeze, Thaw, and Reheat?
If I have the extra time, I usually bake a double batch of these oatmeal pumpkin spice muffins as they make the best snack or quick breakfast. You can easily grab one and go because they store well. Here are my best storage tips to keep these muffins fresh and moist as long as possible:
Storage: Store muffins in an airtight container at room temperature for 3-4 days. The cold moisture in the fridge will draw out some of the moisture. Freeze: Cool completely, then transfer to a freezer-safe container or freezer bag, squeezing out all the air. Freeze for up to 3 months. Thaw: Thaw in the fridge overnight or right on the kitchen counter to room temperature. Reheat: Pop one in the microwave for 10-15 seconds or reheat in an oven or toaster oven until warm, about 5 minutes.
Use parchment liners: The parchment paper liners make for easy removal and no messy clean-up. I love these Parchment Liners (affiliate link). Do not overmix: The key to light and fluffy pumpkin muffins with oatmeal is not to overmix. This will prevent too much gluten from forming in the batter. Make your own pumpkin spice: If you can’t find it at the grocery store or prefer to make your own, mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, and 1 teaspoon ground cloves. Stir to combine. This makes 5 tablespoons of pumpkin spice, you can use some of it in this muffin recipe and store the remainder in an airtight container in a cool place for up to 6 months.
Other Pumpkin Recipes You Might Like
Pumpkin Creme Fraiche Pasta Pumpkin and Ginger Soup Maple Pumpkin Bread Pudding Vegan Pumpkin Smoothie Recipe Turkey Pumpkin Chili
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