Ingredients
Scale
- 1 cup pumpkin puree (240 g)
- 2 cups rolled oats (180 g)
- 2 large eggs
- 1 tsp pumpkin spice or cinnamon (2 g)
- Optional: 1/4 cup walnuts or chocolate chips (40 g)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, rolled oats, eggs, and pumpkin spice or cinnamon. Mix until well combined.
- If using, fold in the walnuts or chocolate chips.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, as pie filling contains added sugar and spices.
- Rolled oats work best for texture. Quick oats can be used but the muffins may be denser.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can freeze these muffins for up to 3 months. Thaw overnight in the fridge or warm in the microwave for 30 seconds.
- Add walnuts for crunch or chocolate chips for a touch of sweetness without refined sugar in the base recipe.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 2g
- Sodium: 35mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg