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Pumpkin Oatmeal Muffins

Pumpkin Oatmeal 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}
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Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 118kcal
Author: Elysia


Dry Ingredients:

  • 2 cups rolled oats sub in gluten-free oats if necessary
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. 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 tsp. vanilla extract

Optional add-ins

  • Dried cranberries
  • Pumpkin seeds
  • Chopped walnuts or pecans


  • Preheat oven to 350 degrees F. Spray regular sized muffin tin with cooking spray or line with silicone baking cups.
  • Toss all of the dry ingredients including the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt together in a large bowl.
  • In another medium-sized bowl, beat the egg, unsweetened applesauce, pumpkin puree, maple syrup, and vanilla extract and 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 toothpick inserted comes out clean. Store in an airtight container in the fridge for up to four days or the freezer for up to three months.


Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 154mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3197IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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