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+ servings
Three pumpkin oatmeal muffins stacked on top of each other.
Course Dessert, Snack

Pumpkin Oatmeal Muffins

By: Elysia
Servings 12 muffins
These Baked Pumpkin Oatmeal Muffins are a healthy and portable breakfast or snack option. They can be prepared in advance so they make the perfect ready-made breakfast for busy mornings! {gluten-free, vegetarian & dairy-free}
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


Dry Ingredients:

  • 2 cups rolled oats sub in gluten-free oats if necessary
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup mini dark chocolate chips can use dairy-free if necessary

Wet Ingredients:

  • 1 egg beaten
  • 1/2 cup unsweetened applesauce
  • 1 cup 100% pure pumpkin puree
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Spray a regular sized muffin tin with cooking spray or line with silicone baking cups.
  • Add all of the dry ingredients including the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt to a large bowl and mix together.
  • In another medium-sized bowl, beat the egg and add the unsweetened applesauce, pumpkin puree, maple syrup, and vanilla extract. Stir to combine.
  • Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips.
  • Evenly distribute the mixture into each of the twelve muffin cups, filling them about 3/4 of the way full.
  • Bake for 20-25 minutes or until inserted toothpick comes out clean. Store in an airtight container in the fridge for up to four days or the freezer for up to three months.


  • Use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is loaded with added sugar and we're looking to minimize added sugar in this recipe. The two look very similar, so be sure to read the label on the front of the can and double check the nutrition facts table. If the sugar content is really high, chances are it's pumpkin pie filling.
  • I recommend allowing the muffins to cool for at least 15-20 minutes as they will firm up during this time, making it easier to remove them from the pan.
  • For even easier removal of these muffins from the tin, I recommend baking these muffins in silicone baking cups.
  • I suggest making up a double batch of these muffins and freezing them. They make a great grab and go breakfast or snack!
  • Feel free to play around with additional add-ins. I just added chocolate chips but you can definitely add nuts, seeds, or dried fruit as well to switch it up.


Calories: 118kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 14mgSodium: 137mgPotassium: 154mgFiber: 3gSugar: 8gVitamin A: 3197IUVitamin C: 1mgCalcium: 72mgIron: 1mg
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