Description
These pumpkin oatmeal muffins are a healthy fall breakfast treat, packed with wholesome ingredients and warm spices, perfect for busy mornings or leisurely brunches.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it
- Pulse the rolled oats in a blender or food processor until they reach a flour-like consistency
- Add all remaining ingredients to the blender and blend until completely smooth
- If using, gently fold in chocolate chips or nuts by hand
- Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clea
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Don't over-bake to avoid dry muffins.
Let the batter rest for 5 minutes before baking for better texture.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 31mg