Pumpkin and Oat Muffins

These are not your coffeeshop pumpkin muffins but these pumpkin and oat muffins are just as good!

I normally eat hard boiled eggs for breakfast but was kind of getting tired of that and wanted something different for breakfast. I thought maybe oatmeal would be a nice change and while I was grabbing oats from the cupboard I found a can of pureed pumpkin in the back corner and an idea struck me, why not combine oats and pumpkin into breakfast muffins.

These pumpkin and oat muffins certainly are filling, I have been eating two a day for breakfast for the last few days and don’t find myself hungry until mid-afternoon. I love to warm these up in the microwave and add some vegan butter on top. All I need to complete my breakfast is a large american with a shot of salted caramel syrup.

I made these pumpkin and oat muffins with ground flaxseed instead of eggs and though I decided to use honey you can swap it put for agave syrup or add another 2 tablespoons of brown sugar to make these completely vegan. You can also swap out the vegetable oil for 1/2 cup mashed banana if you want to make these super healthy or if you are trying to avoid oil.

Don’t worry if these look like they are under-cooked they are suppose to be soft and moist on the inside. These really are like having a serving of oatmeal but without having to use a bowl or spoon. They are perfect to take on the go to eat on your  morning commute or as a snack later on in the day.

While I enjoy this recipe I have to admit that I am kind of missing my regular breakfast and will probably go back to eggs once I have eaten all these pumpkin and oat muffins but I also plan on coming back to these again when I want something different or when I want a healthy snack.

For another great muffin recipe try my Lemon Coconut Muffins.

Pumpkin and Oat Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 2 Cups pureed pumpin
  • 1½ Cups Oat flour
  • 1 Cup oats
  • ½ Tsp baking powder
  • ¼ Tsp baking soda
  • ¼ Tbsp ground cinnamon
  • 1 Tsp ground ginger
  • ½ Tsp ground nutmeg
  • ¼ Cup brown sugar, unpacked
  • 2 Tbsp honey
  • 3 Tbsp vegetable oil
  • 2 Tbsp ground flaxseed
  • 5 tbsp water
  • 2 tbsp pumpkin seeds (optional)
  • 2 tbsp chopped pecans (optional)
  1. Preheat oven to 350 degrees. Line a muffin tray with paper muffin cups and lightly spray with oil.
  2. Combine flaxseed and water together in a small bowl and mix well. Set aside.
  3. In medium sized bowl combine oats, oat flour, baking powder, baking soda, and spices.
  4. In large bowl combine puree pumpkin, brown sugar, honey and oil. Add in chopped pecans (optional).
  5. Pour dry ingredients into wet ingredients and mix to combine.
  6. Drop in spoonfuls of batter into each muffin cup, you can fill to the top as they do not rise that much.
  7. Drop some pumpkin seeds onto each muffin.
  8. Bake for 20 minutes before cooling completely.
  9. Keep in a container in refrigerator for a week or freeze for 2 months.


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