These nutritious pumpkin oatmeal muffins are blended for a quick snack or breakfast! Featuring pumpkin puree, Greek yogurt, and hearty oats, they are naturally sweetened and filled with whole grains and protein.
Here’s an enjoyable new favorite recipe that originated from a simple request by family members: pumpkin oatmeal muffins! Recently, my aunt Cheryl inquired if I had a pumpkin oatmeal muffin recipe available on this site. I didn’t, so we collaborated to develop this recipe, merging aspects from my well-loved healthy banana muffins and healthy oatmeal muffins.
All ingredients are tossed right into the blender, and there’s no all-purpose flour involved: making them naturally gluten-free as well. This is the only muffin type I consume nowadays (the same goes for Aunt Cheryl). Everyone in my family enjoys these: in fact, we have to restrict each person to just one per day to avoid them disappearing too quickly!
Reasons to adore these muffins
These pumpkin oatmeal muffins are naturally sweetened with maple syrup, rich in protein from Greek yogurt, and brimming with fiber from old-fashioned oats. The fantastic part is that no all-purpose flour is used: the blender turns the oats into oat flour.
Using the blender method means they can be prepared in minutes without the need for mixing bowls, and the texture turns out moist and soft. They are satisfying enough for breakfast when spread with almond or peanut butter, and ideal for afternoon snacking. I add one to my daughter’s lunch box every day!
Highlighted ingredients
This recipe maintains simplicity using wholesome ingredients that work in harmony. Here’s what makes each item noteworthy:
– Rolled oats: Old-fashioned oats lend these muffins their robust texture and sustenance. Quick oats can work in a pinch too.
– Pumpkin puree: Opt for canned pumpkin puree (avoid pumpkin pie filling). It contributes moisture and a touch of orange hue.
– Greek yogurt: This is the key to moist muffins! Greek yogurt provides protein while maintaining tenderness. Choose plain, full-fat Greek yogurt for optimal results.
– Maple syrup: Pure maple syrup offers natural sweetness. I always use containers labeled “Grade A: Dark color and robust flavor,” which delivers the richest taste.
– Pumpkin pie spice: This blend often contains cinnamon, nutmeg, ginger, and allspice. You may use store-bought or create your own pumpkin pie spice.
– Neutral oil: Sunflower, vegetable, or grapeseed oil keeps the muffins moist without clashing with other flavors. I have begun using “mild flavor” olive oil for baking, as it is slightly healthier.
Some yogurt alternatives
I tried this recipe without yogurt, and the batter turned out too thick. Adding the yogurt lightened the texture, making it moist and airy. For a dairy-free option, use vegan coconut yogurt.
If you lack Greek yogurt but have another variety, plain or even vanilla yogurt could work.
Suggestions for pumpkin oatmeal muffins
Blender muffins are nearly foolproof, but here are my essential tips for consistent success every time:
– Avoid under-blending or over-blending. I use a high-speed blender, and a smooth batter comes together quickly. I’ve made these with family using less powerful blenders, which takes longer: just ensure the batter is smooth.
– Generously fill those cups. I prefer to fill the muffin cups nearly to the top for taller, bakery-style muffins. This recipe yields 12 muffins.
– Check doneness with care. A toothpick should emerge with only a few moist crumbs attached. If it comes out completely clean, they could be overbaked.
– Allow to cool completely before tasting. Let them reach room temperature before sampling. If tasted while warm, the pumpkin spice flavor may not be as prominent.
Storage and make-ahead tips
One of the greatest features of these muffins is their longevity. Store them in an airtight container for up to 5 days. However, I typically keep them in the refrigerator, where they last up to 10 days.
You can also freeze the muffins for up to 3 months. Thaw them overnight in the fridge or heat them in the microwave directly from frozen.
A few variations and mix-ins
While this recipe is delightful as it is, there are numerous fun variations to explore! Many pumpkin muffin recipes incorporate chocolate chips, which would be tasty here but don’t quite fit the “healthy snack” goal I aimed for. Here are some ideas:
– Incorporate mix-ins: Add chopped pecans, walnuts, or dried cranberries for enhanced texture and flavor.
– Alter the spices: Use a chai spice blend instead of pumpkin pie spice.
– Vegan option: Substitute eggs with flax eggs and opt for non-dairy yogurt. (I haven’t tested this, so please let me know if you try it in the comments!)
– Sweetener alternatives: Swap maple syrup for honey or agave syrup.
Dietary notes
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