Description
These pumpkin oat muffins are fluffy, flavorful, and full of fall spices, perfect to grab on your way out the door or enjoy warm with coffee on a chilly morning. They’re wholesome, kid-friendly, and packed with seasonal flavor without being overly sweet.
Ingredients
⅓ cup olive oil
½ cup pure maple syrup
2 eggs
1 cup pumpkin purée (not pie filling)
¼ cup milk of choice (almond, oat, or dairy)
1 ½ teaspoons baking powder
2 teaspoons pumpkin spice blend
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 ½ cups all purpose flour
½ cup old-fashioned oats, plus extra for sprinkling
1 tablespoon chia seeds
Turbinado sugar for sprinkling
(Optional add-ins:) ½ cup chocolate chips or chopped pecans
Instructions
Prepare Oven: Preheat oven to 350°F and lightly grease a muffin pan.
Combine Wet Ingredients: Whisk together the oil and maple syrup, then add eggs until smooth. Stir in pumpkin purée, milk, vanilla, and pumpkin spice.
Mix in Dry Ingredients: Sprinkle baking powder and salt over the wet ingredients, then fold in flour, oats, and chia seed until just combined. Spoon into a greased muffin pan and sprinkle a few oats and a pinch of sugar on top.
Bake: Bake until puffed and golden, about 22–25 minutes. Cool before storing or freezing.
- Prep Time: 5
- Cook Time: 22
- Category: breakfast
- Method: stove