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Pumpkin muffin with rolled oats and pumpkin puree showing a tender domed top and rustic crumb texture

Pumpkin Muffins with Rolled Oats and Pumpkin Puree

Pumpkin muffins with rolled oats and pumpkin puree are soft, tender muffins with a cozy pumpkin flavor and hearty oat texture. They are an easy bake for a comforting breakfast or seasonal snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Snack
Cuisine: American
Calories: 117
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 cup pumpkin puree
  • 6 oz / 170 g plain Greek yogurt
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 teaspoon baking soda
  • pinch of cinnamon and salt
  • chocolate chips (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F/190°C.
  2. Place the rolled oats in a food processor or blender and pulse for about ten seconds until mostly smooth.
  3. Add the remaining ingredients to the oats and pulse until combined, leaving some small oat pieces if desired. Fold in chocolate chips if using.
  4. Transfer the batter to a greased muffin tin.
Baking
  1. Bake the muffins for about 15 minutes, until set.
Serving
  1. Serve warm or enjoy the muffins the next day.

Notes

For gluten-free muffins, use gluten-free oats. Bake the batter soon after mixing because waiting too long can allow the oats to absorb too much moisture and make the muffin texture gummy.