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Healthy Pumpkin Oat Muffins: Easy No-Sugar Recipe

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These wholesome pumpkin oat muffins are naturally sweetened with banana and maple syrup, made with simple pantry ingredients, and come together in under 15 minutes. They’re moist, fluffy, and perfect for a healthy breakfast or snack.

Ingredients

Scale
  • 2 cups (180g) rolled oats (not quick oats)
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 medium ripe banana, mashed
  • 2 large eggs, room temperature
  • ¼ cup (60ml) maple syrup or honey
  • ⅓ cup (75g) coconut oil or butter, melted
  • ¼ cup (60ml) milk of choice (dairy, almond, oat, or coconut)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla extract (optional)
  • ⅓ cup dark chocolate chips (optional mix-in)
  • ⅓ cup chopped walnuts (optional mix-in)
  • ¼ cup dried cranberries (optional mix-in)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  2. Place 1 cup of rolled oats in a blender or food processor. Pulse until they form a fine flour-like consistency. Combine the oat flour with the remaining 1 cup of whole rolled oats in a large bowl.
  3. Add the pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the oat mixture. Whisk thoroughly to distribute evenly.
  4. In a separate bowl, mash the ripe banana until mostly smooth. Add the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil (or butter), milk, and vanilla extract. Whisk until well combined and smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until no dry streaks remain. Do not overmix.
  6. If using mix-ins (chocolate chips, nuts, or dried fruit), fold them in at this point.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake on the middle rack for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For taller, bakery-style tops, let the batter rest for 10 minutes before baking. Use room temperature ingredients for best results. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 5-7 minutes for best texture.

Nutrition

Keywords: pumpkin muffins, healthy muffins, no sugar muffins, oat muffins, pumpkin oat muffins, easy muffin recipe, healthy breakfast, fall baking

Find it online: https://recipebelle.com/healthy-pumpkin-oat-muffins-easy-no-sugar-recipe/