Why You’ll Love Pumpkin Oatmeal Muffins Recipe

They’re naturally sweetened with maple syrup, packed with protein from Greek yogurt, and full of fiber from old-fashioned oats.
No all-purpose flour is used—rolled oats get blended into oat flour, making the recipe naturally gluten-free if using certified oats.
Made mostly in the blender for quick, minimal-fuss prep—great for breakfasts, snacks, or lunchboxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats (to be blended into oat flour)
Pumpkin puree (not pumpkin pie filling)
Greek yogurt (or a dairy-free alternative)
Pure maple syrup
Neutral oil (such as sunflower, vegetable, or mild olive oil)
Pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, etc.)
Baking powder
Baking soda
Kosher salt

Directions

Preheat the oven to the temperature specified in the recipe (typically around 350°F/175°C).
Place all ingredients into a blender: rolled oats, pumpkin puree, Greek yogurt, maple syrup, oil, pumpkin pie spice, baking powder, baking soda, salt, and any eggs if included.
Blend until the batter is smooth and well-combined.
Line a 12-cup muffin tin with liners and divide the batter evenly (filling cups generously for tall muffins).
Optionally, sprinkle extra oats on top of each muffin.
Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Cool the muffins in the tin for a few minutes, then transfer to a rack to cool completely.

Servings and timing

Yield: About 12 muffins
Prep time: ~10–15 minutes
Cook time: ~20–30 minutes
Total time: ~30–45 minutes

Variations

Use a dairy-free yogurt (like coconut yogurt) to make the recipe fully plant-based.
Add chopped pecans, walnuts, or dried cranberries for extra texture.
Try a chai spice blend instead of pumpkin pie spice for a unique twist.
Fold in chocolate chips or top with a light streusel for a more indulgent version.

Storage/Reheating

To store: Keep cooled muffins in an airtight container in the refrigerator for up to 1 week.
To freeze: Freeze muffins in a freezer-safe bag or container for up to 3 months.
To reheat: Microwave a muffin for 20–30 seconds or warm in a low oven until heated through.

FAQs

Are these muffins gluten-free?

Yes—when made with certified gluten-free oats, the recipe is naturally gluten-free and flourless.

Can I make them vegan?

Yes—use a non-dairy yogurt and a suitable egg replacement if the recipe includes eggs.

Why use a blender instead of bowls?

Blending the oats creates oat flour and streamlines the process into one easy step with minimal cleanup.

Can I use quick oats instead of rolled oats?

Quick oats may work, but old-fashioned rolled oats give the best structure and texture in the final muffins.

How do I know when they’re fully baked?

Insert a toothpick—if it comes out with a few moist crumbs but no raw batter, they’re ready. Overbaking can dry them out.

Can I add chocolate chips or fruit?

Absolutely. Mix-ins like chocolate chips, raisins, or chopped nuts add great flavor and variety.

How full should I fill the muffin cups?

Fill them generously—almost to the top—to get tall, bakery-style muffins.

How long do they stay fresh?

Stored in the fridge, they last up to a week. Frozen, they keep well for 3 months.

Are these good for breakfast and snacks?

Yes—they’re designed for both. With whole grains, protein, and no refined flour, they’re a smart choice for any time of day.

Can I double the recipe?

Yes—double all ingredients and divide into two muffin pans. Just be sure not to overcrowd the blender.

Conclusion

These Pumpkin Oatmeal Muffins offer a wholesome and flavorful way to enjoy pumpkin season year-round. With warm spices, naturally sweet flavor, and a satisfying texture, they’re a perfect make-ahead breakfast or healthy snack. Simple to blend and easy to love, this is a muffin recipe you’ll keep coming back to.