Fall is the perfect season to indulge in the warm, cozy flavors of the harvest. Among the many choices, pumpkin oatmeal muffins stand out as a delicious and wholesome treat that embodies the essence of autumn. These delightful muffins are not only a fantastic breakfast option but also a nutritious snack, beautifully marrying the rich taste of pumpkin puree with the heartiness of rolled oats. Naturally sweetened with maple syrup and enhanced with warm spices, these muffins offer a healthy alternative to your typical pastry while satisfying your seasonal cravings.
What truly makes pumpkin oatmeal muffins appealing is their simplicity. With just a few basic ingredients, you can whip up a batch of moist and flavorful muffins in under 35 minutes. The combination of oats, pumpkin puree, raisins, and pecans creates a texture that is both hearty and satisfying. Additionally, they are vegetarian-friendly, making them a perfect breakfast choice for a variety of dietary preferences. The alluring aroma of these muffins baking will surely draw everyone into the kitchen, eager to sample this nutritious delight.
Why You’ll Love This Pumpkin Oatmeal Muffins
- Healthy & Wholesome: Packed with oats and pumpkin, these muffins are loaded with nutrients.
- Natural Sweetness: Sweetened with maple syrup, providing a hint of caramel flavor without refined sugars.
- Easy to Make: The straightforward preparation makes them perfect for busy mornings.
- Perfect for Fall: The pumpkin pie spice flavor adds a seasonal touch making them ideal for autumn gatherings.
Preparation Phase & Tools to Use
Before diving into the recipe, a little prep work will ensure smooth sailing. First, gather your ingredients and tools; you’ll need a mixing bowl, a whisk, a muffin tray, measuring cups, and spoons. Preheat your oven to 350°F (175°C) to allow it to reach the desired temperature for baking. Greasing your muffin tray is crucial; this prevents sticking and creates a nice, rounded top on your muffins. You can use cooking spray, butter, or coconut oil for this step. Having everything ready and organized will streamline the cooking process and provide you with an enjoyable baking experience.
Ingredients
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 large pastured eggs
- 1 ¼ cups milk
- ¼ cup raisins
- ¼ cup pecans
Instructions
Step 1: Preheat & Prepare
Start by preheating your oven to 350°F (175°C). While the oven warms up, line or grease a 12-cup muffin tray to prevent any sticking. This initial step is essential as it ensures that the muffins bake evenly and come out perfectly shaped.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine the rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix these dry ingredients thoroughly to ensure an even distribution of flavors and leavening agents. This ensures that every muffin is equally delicious!
Step 3: Whisk Wet Ingredients
In another bowl, whisk together the pumpkin puree, maple syrup, eggs, and milk until well blended. This mixture not only adds moisture but also brings together the flavors harmoniously. It’s crucial to whisk well so that the eggs are fully incorporated, providing structure and richness.
Step 4: Combine & Rest
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined – overmixing can lead to tough muffins. Once mixed, fold in the raisins and pecans for an added burst of flavor and texture. Allow the batter to sit for about 5 minutes; this resting period allows the oats to absorb some of the liquid, resulting in a heartier muffin.
Step 5: Bake
Divide the muffin batter evenly among the prepared muffin cups. Fill them about ¾ full to give them room to rise. Pop them in the oven and bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The anticipation builds as the tantalizing aroma fills your kitchen!
Step 6: Cool & Serve
Once baked, carefully remove the muffins from the oven and let them cool in the tray for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Letting them cool helps maintain their shape, ensuring they don’t crumble when you take them out.
Variations
- Protein: Add a scoop of your favorite protein powder for an extra boost.
- Vegetables: Incorporate grated zucchini or carrot for added moisture and nutrition.
- Spices: Experiment with different spices like cinnamon or nutmeg for unique flavor profiles.
Cooking Notes
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- These muffins freeze well; wrap them individually and store in a freezer bag for up to three months.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of honey for an extra layer of flavor.
- Pair with a steaming cup of coffee or chai tea to enjoy a wholesome breakfast.
Tips
- Make sure your baking powder is fresh for optimal rising.
- You can substitute maple syrup with honey, although it may alter the flavor slightly.
- For a vegan option, replace eggs with applesauce and use almond milk.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: 180 per muffin
- Protein: 4g
- Sodium: 150mg
FAQs
Can I make these muffins gluten-free?
Yes, you can substitute rolled oats with certified gluten-free oats to make these muffins gluten-free.
How do I store leftovers?
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can also freeze them for up to three months.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin to a smooth consistency before using it in the recipe.
Can I add chocolate chips to the batter?
Yes! Chocolate chips can be a delicious addition if you’re looking for a sweet twist.
Conclusion
In conclusion, pumpkin oatmeal muffins are an easy and delicious way to embrace the flavors of fall. Packed with wholesome ingredients and naturally sweetened, they are perfect for a healthy breakfast or snack. Whether you’re savoring them at home or sharing them with loved ones, these muffins are sure to be a hit. So why not give this recipe a try? Don’t forget to experiment with variations and share your own insights in the comments below. Enjoy the delightful journey of baking and the joy of enjoying these autumn-inspired treats!
Print
Delicious Pumpkin Oatmeal Muffins for Fall Mornings
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These delightful muffins are a fantastic breakfast and a healthy snack, blending pumpkin and oats beautifully.
Ingredients
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 large pastured eggs
- 1 ¼ cups milk
- ¼ cup raisins
- ¼ cup pecans
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms up, line or grease a 12-cup muffin tray to prevent any sticking.
- In a large mixing bowl, combine the rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix thoroughly.
- In another bowl, whisk together the pumpkin puree, maple syrup, eggs, and milk until well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined and fold in raisins and pecans.
- Divide the muffin batter evenly among the prepared muffin cups. Bake for 20–25 minutes, or until golden brown.
- Once baked, let them cool in the tray for about 5 minutes before transferring to a cooling rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. These muffins freeze well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal per muffin
- Sodium: 150 mg
- Protein: 4 g