These Healthy Pumpkin Oat Muffins are packed with real pumpkin, applesauce, and whole grain oats, making them one of the best healthy muffin recipes for fall! Watch the video below to see how I make them, and don’t forget to scroll down to the end of this blog post for the full printable recipe!
*I originally posted this recipe in October 2015 and I’m re-sharing it today with some updated photos and a brand new tutorial VIDEO to help my readers make this recipe at home!
Never miss a post! Follow me on:
If you’ve been following my blog for awhile you already know how much I love making muffins. They’re a great way to showcase seasonal flavors (like these Lemon Pistachio Muffins, these Raspberry Lemonade Muffins, or even these Double Chocolate Zucchini Muffins), and it’s usually pretty quick and easy to throw them together yet make it look like you spent all day slaving away in the kitchen!
Like these Healthy Pumpkin Oat Muffins? Before you grab the recipe below, check out these delicious fall recipes!
Kitchen Products I recommend:
Healthy Pumpkin Oat Muffins
- 1 cup pumpkin puree (canned is best)
- 1/2 cup unsweetened applesauce
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1 1/2 cup all purpose flour
- 1/2 cup rolled oats plus a few tablespoons for sprinkling
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp powdered ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 cup raw pumpkin seeds for sprinkling on before baking
Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.
To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.
To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.
Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.
Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!
These muffins make a great after school snack or a snack for school lunches! They keep well in an airtight container for several days at room temperature.
These muffins contain approximately 173 calories each without the added pumpkin seeds, and approximately 226 calories each with the added pumpkin seeds.