Favorite Pumpkin Muffins

72 reviews / 4.7 average

Lookout world. PUMPKIN MUFFINS on the loose!

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.
Favorite Pumpkin Muffins: made with oats instead of flour, and maple syrup instead of refined sugar. everyone loves them! | pinchofyum.com

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.

Pumpkin Muffins Up Close and Personal

*turns camera on*

Pumpkin Muffin Batter
Pumpkin Muffin Batter with Chocolate Chips
Pumpkin Muffins - everyone loves these! oats instead of flour and maple syrup instead of sugar. yum! | pinchofyum.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Muffin held in hand with bite taken out.

Favorite Pumpkin Muffins


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1012 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

Scale
  • 2 cups rolled oats
  • 1 cup pumpkin puree (I used canned)
  • 6 ounces plain Greek yogurt (1 small container)
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 teaspoon baking soda
  • pinch of cinnamon and salt
  • chocolate chips (optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
  3. 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.
  4. 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.

  • Category: Snack
  • Cuisine: American

Keywords: healthy pumpkin muffins, pumpkin muffin recipe, gluten free pumpkin muffins

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

213 Comments

  1. Pinch of Yum Logo
    Holly

    Have you tried freezing these yet? I’m asking because I’m thinking of doubling the recipe to use the whole can of pumpkin. I make your banana-date muffins ALL the time, I can’t wait to try these! Thank you!

  2. Pinch of Yum Logo

    I just love it! I have to try them using almond flour instead, for a low-carb version 🙂 Thank you for this recipe!

  3. Pinch of Yum Logo
    Joy

    “They’re good if you like to be happy in your life.” Best comment ever. I do like to be happy, so I must make these! They look incredibly delicious.

  4. Pinch of Yum Logo
    Tina

    Love the video! The muffins look amazing too and moist. I have not tried muffins with oatmeal, I need to do this for my hubby and the next family reunion. Definitely for the fam. Thanks for sharing this recipe with us:)






    1. Pinch of Yum Logo
      Regan

      Just made our first batch of the season. These are some of our favorite muffins to make each fall!!






  5. Pinch of Yum Logo
    Bethany

    Any idea if I could sub coconut yogurt or something else for the Greek yogurt? These look amazing!

    1. Pinch of Yum Logo
      Staci

      I made these tonight with cashew yogurt (not sure about coconut, may be too watery) and they turned out great! I sprinkled in some extra non-ground oats because it looked a little watery since it wasn’t greek style yogurt but they turned out phenomenal!






    2. Pinch of Yum Logo
      Christina

      I used Silk vanilla soy yogurt. Did anyone else have to bake longer than 15 minutes? Mine were still very wet after the timer went off

      1. Pinch of Yum Logo
        I’m

        I’m making these for the first time and yes, they need to bake longer. Adding a few minutes to start. I’ve never baked with Greek yogurt, so I’m guessing that’s the time difference. They smell great!

  6. Pinch of Yum Logo

    I have actually never commented before, but I made these this afternoon with my daughter and loved them. The muffins are barely sweet with good chew from the oats, and the dark chocolate puts them over the top. This was a great way to use up some of the pumpkin puree I made before it goes bad!

    And PS: I hope your first Halloween without sweet Afton isn’t too difficult. Following along with your journey has been so heartbreaking and inspiring.






  7. Pinch of Yum Logo
    Eve

    Can these be made without a food processor? I have a ting bullet blender but nothing very big ! They look great!

    1. Pinch of Yum Logo

      I made these without a food processor and they worked out totally fine. I pulsed the oats in a small blender first, then whisked all the other ingredients together and stirred in the oats and chocolate at the end until just combined. No issues.

  8. Pinch of Yum Logo

    These are the muffins of my dreams! I have almost all the ingredients at home so I should totally try this. Yes to chocolate chips inside! That video made everything come alive so well. Thanks Linds!






    1. Pinch of Yum Logo
      Rachel

      Can I substitute honey for the maple syrup?

      As as aside, Pinch of Yum is my favorite cooking blog. My picky-eater husband even looks forward to the nights I’m cooking your recipes.

  9. Pinch of Yum Logo
    Tricia

    These look amazing! Any hot tips on making them at a higher altitude in Denver? More oats?

  10. Pinch of Yum Logo

    Well what do you know… I have a open can of pumpkin puree in my fridge just begging to be turned into muffins 🙂

  11. Pinch of Yum Logo
    Sharon

    Chocolate chips (optional)- who are thes optional people? Gimme all the chocolate. 😊

  12. Pinch of Yum Logo
    Monica

    I had to make these right away because 1. I love pumpkin muffins, 2. I love oats, and 3. I actually had everything on hand (except for chocolate chips, but I did have a large dark chocolate candy bar, so same difference). These are delicious and literally could not be any easier. I will make them again and again and again. Thanks for the great recipe!






  13. Pinch of Yum Logo
    Maria

    Recipe looks delicious! My little one has food allergies, to dairy & eggs, what would be good to substitute for those items?

    1. Pinch of Yum Logo

      I usually make the banana ones with 2 flax eggs (cheaper). 1 flax egg = 1 Tablespoon ground flaxseed + 3 Tablespoons water. Stir and let it chill for like 10ish minutes and then use in baking just like you would eggs! (We have a lot of food allergies to cook for as well.)

      As for the Greek yogurt, you could use applesauce, mashed banana, or coconut yogurt. Good luck!

  14. Pinch of Yum Logo

    Love love love! I can make the banana ones without the recipe now that I’ve made them so much! I started making a pumpkin version with lots of warm fall spices (cinnamon, nutmeg, pumpkin pie spice), 1 banana + 1 cup pumpkin puree, and everything else the same! So feel free to spice things up!
    I’m sure these with the chocolate chips are to die for!






    1. Pinch of Yum Logo
      Gina Dwyer

      Caitlin, so you do the exact recipe above except you use banana instead of the yogurt? These sound delicious!!

  15. Pinch of Yum Logo
    Matt

    Amazing! I love simple but delicious baked goods. Being in the fitness industry I can recommend these as healthy option for dessert!






    1. Pinch of Yum Logo
      Suzanne

      Less than a week if not refrigerated. I know from experience. One with a whole milk latte and a handful of nuts was a great breakfast…..until Friday when made on the Sunday prior. :/ Next time fridge or will freeze. Delicious though!!!

  16. Pinch of Yum Logo
    Susan

    I quit baking a number of years ago, but I think I’d enjoy these. The ingredients are definitely healthier than most muffins. If I want to make them it will force us to finish our Lego model of a cruise ship we were on earlier this year, because all the pieces are sorted into my muffin tin. I’m suddenly hungry for pumpkin muffins…

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Hi Angela! We haven’t tested the recipe with whole wheat flour, so we can’t say for sure. We think it’d be a good substitute, but we’re unsure on the amount to use because the oats are broken down to “flour” when blended.