Made with wholesome pantry staples, these Nutritious Pumpkin Muffins are also known as baked pumpkin oatmeal cups. They are easy to make and are a great snack for after school or a quick breakfast on the go.
The unofficial start of the fall season is here, and we are all super excited in this house! It means all things sunflowers, mums, and pumpkins. We just adore pumpkin flavored treats here, so morning snacks like these Nutritious Pumpkin Muffins are the best!
But, no wholesome baked muffin is complete without a glass of ice-cold milk–can I get an amen?
Being from New England, our choice is Hood Milk because they protect every drop of milk from the farm to the glass. I love their LightBlock Bottle® because it does keep the milk tasting fresher for longer.
When you use milk in everything from recipes like these healthy pumpkin muffins, to coffee, and custards–you need a trustworthy brand and Hood Milk is just that.
If you love this fall oatmeal recipe, check out our Baked Apple Oatmeal.
Nutritious Pumpkin Oatmeal Muffins ingredients
I love these muffins because they really do use common pantry staples that you might have on-hand. This fall muffin recipe is really forgiving so you can swap add-ins and still enjoy a great flavor. Check what you will need to make these today!
Old- Fashioned Oats are the basis of this recipe and bake up nicely. You do not need any additional flours.
Baking Powder helps these to rise up in the muffin tin. They are not too puffy but do get some height.
Salt enhances the flavor and works together to make baking magic.
Dried Cranberries add a nice fall flavor, but you can use raisins too, or chocolate chips.
Pecans give a tasty nuttiness but crushed almonds, or walnuts can be used.
Pumpkin Spice provides the fall flavor. If you cannot use this mix, add 3/4 of a tablespoon of cinnamon, 1/4 tsp of nutmeg, 1/4 tsp of ground ginger, and 1/4 tsp of ground clove.
Eggs bind the ingredients together. I love to use the large variety–fresh is always better.
Hood Whole Milk is used to moisten the oats with a rich and creamy flavor.
Pumpkin Puree is used for the lovely pumpkin flavor. Do not use pumpkin pie filling which is already sweetened and spiced.
Honey provides the natural sweetness for these muffins. You can also use natural maple syrup.
How to make Nutritious Pumpkin Muffins
For this recipe, you will need two bowls. A large one and a medium-sized one, plus a whisk and a wooden spoon. A large ice cream scooper (non-spring kind) will help you to scoop the mixture neatly into the muffin pan.
Be sure to combine all the dry ingredients in the larger bowl, and whisk together the wet ingredients in the smaller bowl.
You will pour the wet ingredients into the dry ingredient bowl and mix. Allow the oats to soak up the mixture for a few minutes before filling the greased muffin tins.
Once the muffin spaces are filled with mixture, bake for 18-20 minutes. The muffins will be springy on top.
These muffins are very dense and naturally sweet making them the best way to start the morning, or enjoy as an after school fall snack. Be sure to serve them with Hood Milk.
You can swap the dried cranberries for raisins. Walnuts, or crushed almonds could also be used in this recipe.
These muffins can be stored in the fridge for up to 5 days in an airtight container. They should not be left at room temperature overnight because they will not taste as fresh.
You can also freeze them for up to 3 months when stored properly in a freezer-safe container with no excess air or moisture.
Nutritious Pumpkin Muffins
- 12-count muffin tin
- Preheat oven to 350 degrees. Spray a nonstick muffin tin or grease with butter. I used a silicone muffin tin and did not need to grease mine.
- In a large bowl, mix oats, baking powder, salt, nuts, dried cranberries, and pumpkin pie spice. Whisk to combine and set aside.
- In a medium sized bowl, mix the wet ingredients which includes the pumpkin, eggs, milk, and honey. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon. Allow the oats mixture time to soak up some of the excess liquid.
- Use an ice cream scoop (without a spring) to fill each muffin tin well almost to the top. Be sure each muffin cup is evenly filled.
- Place muffin pan on the center rack of the oven, and bake for 18-20 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Allow muffins to cool before removing them from the pan.
- Enjoy muffins warm with a glass of milk, tea, or coffee.