Lookout world. PUMPKIN MUFFINS on the loose!
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The best pumpkin muffin recipe! Don’t waste your time looking at other recipes. This one is so simple, easy, and delicious. I love how there aren’t a million ingredients.
Julia
You know the times when you want to bake something cozy and yummy at 10am on a Saturday morning (or let’s be real – 2pm on a Tuesday while you are “working from home”) but you don’t want to basically eat cake for breakfast/lunch/second lunch? This is the story of my baking life.
Which is why I’m so happy to share with you MY FAVORITE PUMPKIN MUFFIN recipe. Here’s what makes it my favorite:
- TASTES AMAZING.
- Oats instead of flour. No gluten, no prob.
- Real maple syrup instead of straight sugar. No post-pumpkin-muffin-crash.
- Chocolate chips for a treat (mmk yes) and flaky sea salt on top for the salt hogs (hiii).
- Short ingredient list of real foods. Greek yogurt, pumpkin, cinnamon. Things of that nature.
- AND STILL TASTES AMAZING. Even thought it’s mostly clean and wholesome.
These favorite pumpkiny muffins are adapted from this recipe, which we make for all our workshops and they are always, always a hit. A reader actually emailed, or maybe commented, a while back and said: hey Lindsay. you should make those muffins but use pumpkin instead. and I said YES FRIEND. Yes I will. Thank you to that commenter who suggested such a thing.
Pumpkin Muffins Up Close and Personal
*turns camera on*
Favorite Pumpkin Muffins
- Total Time: 20 minutes
- Yield: 10–12 muffins 1x
Description
These Pumpkin Muffins! Made with oats instead of flour and real maple syrup instead of refined sugar. And everyone loves them, including meeee!
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree (I used canned)
- 6 ounces plain Greek yogurt (1 small container)
- 1/2 cup real maple syrup
- 2 eggs
- 1 teaspoon baking soda
- pinch of cinnamon and salt
- chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees.
- In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
- Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
- Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!
Notes
If you’re gluten free, you can use gluten free oats.
Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Keywords: healthy pumpkin muffins, pumpkin muffin recipe, gluten free pumpkin muffins
One More Thing!
This recipe is part of our collection of best healthy snacks. Check it out!
Yay to something simple and relatively healthy! Thanks for listening to your workshop participant, will report back once I make them!
Have you tried freezing these yet? I’m asking because I’m thinking of doubling the recipe to use the whole can of pumpkin. I make your banana-date muffins ALL the time, I can’t wait to try these! Thank you!
I just love it! I have to try them using almond flour instead, for a low-carb version 🙂 Thank you for this recipe!
DONT WORRY ABOUT THE CARBS BOO, SPEND YOUR CASH ON A GYM SUBSCRIPTION
Great recipe for that meet & greet time after church when it’s your week to bring the snack!
“They’re good if you like to be happy in your life.” Best comment ever. I do like to be happy, so I must make these! They look incredibly delicious.
Love the video! The muffins look amazing too and moist. I have not tried muffins with oatmeal, I need to do this for my hubby and the next family reunion. Definitely for the fam. Thanks for sharing this recipe with us:)
Just made our first batch of the season. These are some of our favorite muffins to make each fall!!
Just made them.
Had my toddler granddaughter help me. They’re great!
Made a half recipe, and sub 1/4 cup quinoa flakes, added 1T cocoa, & chocolate chips.
Baked in mini muffin tins to add buy in from toddler.
Any idea if I could sub coconut yogurt or something else for the Greek yogurt? These look amazing!
I made these tonight with cashew yogurt (not sure about coconut, may be too watery) and they turned out great! I sprinkled in some extra non-ground oats because it looked a little watery since it wasn’t greek style yogurt but they turned out phenomenal!
Lindsey told me I could use a banana!
I used Silk vanilla soy yogurt. Did anyone else have to bake longer than 15 minutes? Mine were still very wet after the timer went off
I’m making these for the first time and yes, they need to bake longer. Adding a few minutes to start. I’ve never baked with Greek yogurt, so I’m guessing that’s the time difference. They smell great!
I had to bake mine 21 minutes.
oh yes team salt hogs!
I have actually never commented before, but I made these this afternoon with my daughter and loved them. The muffins are barely sweet with good chew from the oats, and the dark chocolate puts them over the top. This was a great way to use up some of the pumpkin puree I made before it goes bad!
And PS: I hope your first Halloween without sweet Afton isn’t too difficult. Following along with your journey has been so heartbreaking and inspiring.
Can these be made without a food processor? I have a ting bullet blender but nothing very big ! They look great!
I made these without a food processor and they worked out totally fine. I pulsed the oats in a small blender first, then whisked all the other ingredients together and stirred in the oats and chocolate at the end until just combined. No issues.
These are the muffins of my dreams! I have almost all the ingredients at home so I should totally try this. Yes to chocolate chips inside! That video made everything come alive so well. Thanks Linds!
Can I substitute honey for the maple syrup?
As as aside, Pinch of Yum is my favorite cooking blog. My picky-eater husband even looks forward to the nights I’m cooking your recipes.
Hey there, Rachel! Yep, it’ll just give it a slighter different flavor. And yay! This makes us so happy to hear! Thanks for being a reader. 🙂
Who doesn’t want pumpkin muffins in their life?! I know I do! Plus all of the chocolate chips!!! 🙂
How many chocolate chips did you add? Making these tonight 🙂
I literally just made these. I used 1 c of chocolate chips and it was perfect!
These look amazing! Any hot tips on making them at a higher altitude in Denver? More oats?
Well what do you know… I have a open can of pumpkin puree in my fridge just begging to be turned into muffins 🙂
Nutrition info? Am I missing it?
Chocolate chips (optional)- who are thes optional people? Gimme all the chocolate. 😊
I had to make these right away because 1. I love pumpkin muffins, 2. I love oats, and 3. I actually had everything on hand (except for chocolate chips, but I did have a large dark chocolate candy bar, so same difference). These are delicious and literally could not be any easier. I will make them again and again and again. Thanks for the great recipe!
Recipe looks delicious! My little one has food allergies, to dairy & eggs, what would be good to substitute for those items?
I usually make the banana ones with 2 flax eggs (cheaper). 1 flax egg = 1 Tablespoon ground flaxseed + 3 Tablespoons water. Stir and let it chill for like 10ish minutes and then use in baking just like you would eggs! (We have a lot of food allergies to cook for as well.)
As for the Greek yogurt, you could use applesauce, mashed banana, or coconut yogurt. Good luck!
PUMPKIN CHOCOLATE CHIP FOR LIFE! These look unrealllllllll
Love love love! I can make the banana ones without the recipe now that I’ve made them so much! I started making a pumpkin version with lots of warm fall spices (cinnamon, nutmeg, pumpkin pie spice), 1 banana + 1 cup pumpkin puree, and everything else the same! So feel free to spice things up!
I’m sure these with the chocolate chips are to die for!
Caitlin, so you do the exact recipe above except you use banana instead of the yogurt? These sound delicious!!
Amazing! I love simple but delicious baked goods. Being in the fitness industry I can recommend these as healthy option for dessert!
Hi! How long would they last in a sealed container would you say? Thanks!
Less than a week if not refrigerated. I know from experience. One with a whole milk latte and a handful of nuts was a great breakfast…..until Friday when made on the Sunday prior. :/ Next time fridge or will freeze. Delicious though!!!
I quit baking a number of years ago, but I think I’d enjoy these. The ingredients are definitely healthier than most muffins. If I want to make them it will force us to finish our Lego model of a cruise ship we were on earlier this year, because all the pieces are sorted into my muffin tin. I’m suddenly hungry for pumpkin muffins…
I did make these, and they turned out great. Loved them with the chocolate chips!
Is there a way to make this without yogurt? What would be a good substitute?
Hello! Could I use whole wheat flour in place of the oats?
Hi Angela! We haven’t tested the recipe with whole wheat flour, so we can’t say for sure. We think it’d be a good substitute, but we’re unsure on the amount to use because the oats are broken down to “flour” when blended.