These Pumpkin Oatmeal Muffins are tender, moist and full of warm fall flavors. Mixed all in one bowl + done baking in just 20 minutes, these muffins are made with a cup of pumpkin puree, whole wheat flour, rolled oats, and less added sugar than most muffin recipes. Perfect as a grab-and-go breakfast or hearty snack, these easy healthy muffins are a must-bake!

Pumpkin oatmeal muffins on a white table. There is a bowl of cinnamon and bowl of chocolate chips on the table too.

We all have unique gifts and talents…and it seems that one of mine is making veggie muffin recipes that win you and your families over time and time again. I love that my muffins have become a staple in your homes (as well as mine) and the only thing that might rival my gift for making healthy muffin recipes is my talent for making pumpkin-loaded recipes that you love just as much. My Baked Pumpkin Oatmeal and Pumpkin Chia Seed Pudding show up in your kitchens time and time again as soon as fall hits and so it is only natural that it was time to combine those two gifts into the ultimate fall recipe: my absolutely favorite Pumpkin Oatmeal Muffins.

Why are these my favorite? Because these hearty Pumpkin Oatmeal Muffins are perfectly sweet, full of warm spices, and loaded with all kinds of wholesome ingredients. Rocking a cup of grated pumpkin puree and sweetened with applesauce and little bit of brown sugar, these muffins are tender, moist and mixed all in one bowl. Made with a combination of whole wheat flour and rolled oats for the ultimate texture, these muffins are truly the perfect quick snack or fall breakfast option. They are naturally dairy-free, and can easily be made gluten free, egg-free, and nut-free with a few adaptations. I added chocolate chips to the mix (because I think there is something magical about pumpkin and chocolate together) but you can leave them out if you like. This recipe makes a batch of 12 and only take 20 minutes to bake, so make a quick batch today and enjoy the leftovers for days to come.

And if you love these healthy pumpkin muffins, be sure to check out my Healthy Morning Glory Breakfast Muffins and my Healthy Chocolate Muffins (with veggies!) for more veggie-loaded bakes that are sure to be a hit!

Ingredients for oatmeal pumpkin muffins on a table before being made into muffins.
Ingredients: chocolate chips (optional), rolled oats, pumpkin puree, applesauce, whole wheat flour, brown sugar, eggs, oil, vanilla, pumpkin pie spice, baking powder, baking soda, salt

How to make these muffins: step-by-step visual guide

Wet ingredients for pumpkin oatmeal muffins in a bowl with a whisk.
Add pumpkin puree to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
Wet ingredients for pumpkin oatmeal muffins mixed together in a glass bowl. There is pumpkin pie spice, salt, baking powder and baking soda sitting on top of the mixture.
Add baking powder, baking soda, salt, and pumpkin pie spice to the bowl with the pumpkin mixture. Whisk together again to incorporate everything.
Whole wheat flour and rolled oats in a bowl with the wet ingredients for pumpkin muffins.
Add the flour and rolled oats to the bowl.
A wooden spoon stirring together the batter for pumpkin oatmeal muffins.
Stir until just combined. Do not over mix, as this can result in dense muffins.
Chocolate chips in a bowl with the batter for pumpkin oatmeal muffins, before being stirred in.
Finally, add in the mini chocolate chips (if using). Fold them into the batter.
An ice cream scoop in the bowl with the batter for pumpkin oatmeal muffins . Next to the bowl is a muffin tin with some compartments filled with batter and a bowl of mini chocolate chips.
Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional chocolate chips, if desired.
A muffin tin filled with the batter for pumpkin oatmeal muffins before being baked.
Bake for 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.

Suggested Adaptations

  • Swap the mix-ins: these Pumpkin Oatmeal Muffins would be great with raisins or chopped up walnuts instead of chocolate chips!
  • Replace the applesauce with mashed banana. Just know you will taste the banana in the muffins, which I personally think works well with pumpkin!
  • Boost the nutrition: You could also stir in 2 to 4 tablespoons of nutritious add-ins like hemp seeds, chia seeds, or ground flax seeds.
  • Make them gluten free: Use a cup-for-cup style gluten free flour mix instead of the whole wheat flour and make sure to use gluten free oats.
  • Need egg-free? I haven’t tested it, but I think using a common egg-replacer such a flax “egg” would work in this recipe.
  • Out of pumpkin? Use butternut squash puree or sweet potato puree in instead!

How to store these muffins

These Oatmeal Pumpkin Muffins can hang out on your counter for a day, but if you plan to enjoy them over several days pop them in the fridge! Keeping them in an airtight container in your refrigerator will help to keep these moist muffins fresh longer and prevent molding.

You can also freeze these muffins for up to 2 months when stored in an air-tight freezer safe container. I like to thaw them on the countertop overnight or by zapping one in the microwave for 15-30 seconds.

A pumpkin oatmeal muffin on a table with ingredients scattered around.  There are more muffins blurred in the background

Other pumpkin recipes to make this fall…

Did you try these Healthy Pumpkin Muffins and now you’re hungry for more? 

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A pumpkin oatmeal muffin on a table with ingredients scattered around it. There is a bite taken from the muffin and more muffins blurred in the background.
4.97 from 54 votes

One-Bowl Healthy Oatmeal Pumpkin Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Breakfast
These Pumpkin Oatmeal Muffins are tender, moist and full of warm fall flavors. Mixed all in one bowl + done baking in just 20 minutes, these muffins are made with a cup of pumpkin puree, whole wheat flour, rolled oats, and less added sugar than most muffin recipes. Perfect as a grab-and-go breakfast or hearty snack, these easy healthy muffins are a must-bake!

Ingredients
 

  • 1 cup pumpkin puree
  • ¾ cup unsweetened applesauce,
  • 2 large eggs, can sub 2 flax eggs
  • ¼ cup olive oil, or vegetable oil
  • 2 teaspoons vanilla
  • cup light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • teaspoon pumpkin pie spice
  • cups whole wheat flour
  • ¾ cup rolled oats
  • ¼ cup mini chocolate chips, plus more for topping, optional

Instructions
 

  • Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil.
  • Add pumpkin puree to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
  • Add baking powder, baking soda, salt, and pumpkin pie spice to the bowl with the pumpkin mixture. Whisk together again to incorporate everything.
  • Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.
    Finally, fold in chocolate chips.
  • Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional chocolate chips, if desired.
  • Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.
  • Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
Serving: 1muffin, Calories: 172kcal, Carbohydrates: 25g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 32mg, Sodium: 196mg, Potassium: 139mg, Fiber: 3g, Sugar: 11g, Vitamin A: 3237IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg