Lookout world. PUMPKIN MUFFINS on the loose!
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The best pumpkin muffin recipe! Don’t waste your time looking at other recipes. This one is so simple, easy, and delicious. I love how there aren’t a million ingredients.
Julia
You know the times when you want to bake something cozy and yummy at 10am on a Saturday morning (or let’s be real – 2pm on a Tuesday while you are “working from home”) but you don’t want to basically eat cake for breakfast/lunch/second lunch? This is the story of my baking life.
Which is why I’m so happy to share with you MY FAVORITE PUMPKIN MUFFIN recipe. Here’s what makes it my favorite:
- TASTES AMAZING.
- Oats instead of flour. No gluten, no prob.
- Real maple syrup instead of straight sugar. No post-pumpkin-muffin-crash.
- Chocolate chips for a treat (mmk yes) and flaky sea salt on top for the salt hogs (hiii).
- Short ingredient list of real foods. Greek yogurt, pumpkin, cinnamon. Things of that nature.
- AND STILL TASTES AMAZING. Even thought it’s mostly clean and wholesome.
These favorite pumpkiny muffins are adapted from this recipe, which we make for all our workshops and they are always, always a hit. A reader actually emailed, or maybe commented, a while back and said: hey Lindsay. you should make those muffins but use pumpkin instead. and I said YES FRIEND. Yes I will. Thank you to that commenter who suggested such a thing.
This is now one of my favorite fall baking recipes. Let’s get into it!
Pumpkin Muffins Up Close and Personal
*turns camera on*
Favorite Pumpkin Muffins
- Total Time: 20 minutes
- Yield: 10–12 muffins 1x
Description
These Pumpkin Muffins! Made with oats instead of flour and real maple syrup instead of refined sugar. And everyone loves them, including meeee!
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree (I used canned)
- 6 ounces plain 5% (whole milk) Greek yogurt
- 1/2 cup real maple syrup
- 2 eggs
- 1 teaspoon baking soda
- pinch of cinnamon and salt
- chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees.
- In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
- Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
- Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!
Notes
If you’re gluten free, you can use gluten free oats.
Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Keywords: healthy pumpkin muffins, pumpkin muffin recipe, gluten free pumpkin muffins
One More Thing!
This recipe is part of our collection of best healthy snacks. Check it out!
Made them, love them😋
I have made this recipe so many times because it’s so amazing and easy!! If you’re questioning if you should make it- do it!!! Always a hit!
Thanks Megan! 🙂 Glad you like them!
I have to admit at first I wasn’t to sure this was going to be so good. Just to plan and easy. But my god I’m glad I tried it because it’s now my go to recipe for pumpkin muffins. Sooo yummy AND easy.
So glad you enjoyed them!
These don’t have the texture of muffins- very squishy.
Outstanding! You have become my go-to for trusted recipes, and this was delicious.
Thanks for making the recipe!
I love your recipes and make many of them!
these pumpkin muffins look amazing. recommendations for substitute for the yogurt for a dairy free kid in the household?
you could use dairy-free yogurt, like almond or coconut!
Shoot the measurements for the ingredients are completely different on the blog page vs the recipe, which ones are best? I was following the one where is says 6 oz yogurt and I wasn’t sure what that meant so I think my muffins are not cooking right. 😬
Hi everyone! Thanks for these comments.
Re: the full can of pumpkin – I wanted to use a full can for the freezer meal version (both for simplicity, and to get a higher yield for a freezer stash) so I scaled up the ingredients to make that work, which is why there’s a discrepancy between these two versions. (This version does not use a full can of pumpkin.)
Re: baking powder, I did add baking powder to the freezer version! I found that the texture of the muffins was better with a little bit of baking powder! (Will likely add to this recipe once as well I test with these ratios.)
Re: blending, yes, they should be blended! I will double check everything on the freezer meals post to make sure that the directions are more clear about the that! 🙂
Thanks for the heads up on all of this!
Hello! Can you give me a little more information on where you’re seeing different measurements? Both the recipe card and print out recipe page show 6 ounces yogurt on my end, which is correct.
I think the difference is between this recipe and the one in the mini freezer stash – that one calls for an entire can of pumpkin and proportionately more of the other ingredients, but the use of a food processor isn’t clear and the bake time is unchanged.
Agreed, no directions in the freezer stash recipe and it called for adding both baking soda and powder: I did not blend the oats and they came out kinda strange!
Same!! I tried off the freezer stash recipe and they didn’t turn out since I didn’t know to blend the oats. Also the freezer stash recipe has different measurements than this blog post. I will follow this recipe next time!
what would be a good non-dairy substitute for the yogurt?
coconut yogurt!
These are absolutely delicious muffins – trying to eat healthier and the oat flour gave a lovely consistency and maple syrup means no refined sugar. I used a Zoraw chocolate bar in place of chocolate chips as it’s much healthier and topped with pumpkin seeds, which were great. Highly recommend giving these a try!
Love these- come together quickly and my kids love them. I made them into mini muffins for my kids lunchbox. I only had non fat Greek yogurt on hand so I added a good drizzle of olive oil for some healthy fats and they still turned out so moist and delish (with the added bonus of some extra protien). A healthy dose of chocolate chips ensures non get left in the lunch box and I feel like I’m winning because I know my kids had a filling snack with protein and fiber. They freeze great and make for an easy breakfast in the car on days we are rushed 🙂
This is good to know! I have often thought about subbing the yogurt myself if I happen to be out. And I feel totally the same about winning with a snack / breakfast / anytime treat with protein and fiber for my kids (that they love)!
Thanks Agnes! 🙂
Delicious and simple — thank you for a great recipie!
Everyone loved these! They’re healthy enough for after school snacks & even grandpa scarfed them down.
I was really looking forward to these but they fell short. I felt they were tasteless.
Can you use store bought oat flour vs blending oats?
Hello! It wouldn’t be the same substitution with oat flour. So best to to stick to the oats.
Hi! I recently bought a bunch of Bonne Maman pumpkin pie filling. Wondering how you might adjust recipe to use this in place of pumpkin? Leave out sugar? I think the water content is higher. https://bonnemaman.us/products/pumpkin-pie-filling
Greek yogurt: does it matter if it’s whole milk, 5% fat, or nonfat?
Hi! We use whole milk, 5% greek yogurt.
Hi! Any suggestions for an egg substitute? These look fantastic but I would also like to make a few vegans happy !
Absolutely delicious! I added 1/2 cup of frozen blueberries instead of chocolate chips and I baked in a loaf pan for about 40 minutes. It turned out amazing. I love to top a slice with plain greek yogurt and almond butter. This has become a go-to breakfast!
I have never left a review on anything, but finally, a healthy yet no BS recipe from start to finish. Simple ingredients. Simple explanation. Healthy. Low calorie. I had to bake them longer (closer to 20 mins) and I added some pumpkin pie spice for pizzazz but that’s the beside the point. I told my bf before I baked them: “if these are good, they’ll for sure be my go to muffin recipe.” They will be! So I had to leave a review.
My 3 yo grand daughter and I made these. Since I was a bit distracted with her, I didn’t see the part about pulsing the oats first, and had dumped everything into the food processor. They still tasted great. I also looked at the top of the recipe about greasing the pans, and didn’t see anything, so my first batch stuck. I saw the grease part on the next batch, so those came out perfectly from the pan. I like that they aren’t super sweet, and no flour!
10/10!! I’ve been making these on repeat the past 5 weeks and we are obsessed. So easy and so delicious! I double the recipe every time so I use the entire can of pumpkin. Also, one day I didn’t have Greek yogurt so I swapped it out for sour cream and it was just as good!!!
This is a wonderful recipe and a delicious muffin! We make them multiple times in the fall.
Just so good.
These are very good and even better easy clean up and ingredients I keep on hand.
I always freeze them since it’s just my husband and me at home now. Just pop them in the microwave for about one minute, and they’re great!
Can you add protein powder to this? If yes what amount?
We haven’t tested that!