Pumpkin Oat Muffins
Hearty oat-and-pumpkin muffins with a soft, spiced crumb. Fiber-rich and freezer-friendly.
Why you'll love this recipe
- Not one spoon of refined sugar
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (240 g) pumpkin purée
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs
- 1/4 cup (60 ml) melted coconut oil
- 1/2 cup (120 g) Greek yogurt
- 1 tsp vanilla
- 1 1/2 cups (150 g) rolled oats, blended to flour
- 1/2 cup (60 g) whole-wheat flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda
- 2 tsp pumpkin spice, pinch salt
- 1/3 cup pumpkin seeds
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup tin.
Whisk pumpkin, maple, eggs, coconut oil, yogurt and vanilla.
Combine oat flour, whole-wheat flour, leaveners, spice and salt; fold into wet.
Divide between cups; scatter pumpkin seeds.
Bake 20–24 minutes until springy. Cool 5 minutes in the tin.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Pumpkin Oat Muffins really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Pumpkin Oat Muffins keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Pumpkin Oat Muffins make?
This makes enough for 12. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Pumpkin Oat Muffins
Hearty oat-and-pumpkin muffins with a soft, spiced crumb. Fiber-rich and freezer-friendly.
Ingredients
- 1 cup (240 g) pumpkin purée
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs
- 1/4 cup (60 ml) melted coconut oil
- 1/2 cup (120 g) Greek yogurt
- 1 tsp vanilla
- 1 1/2 cups (150 g) rolled oats, blended to flour
- 1/2 cup (60 g) whole-wheat flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda
- 2 tsp pumpkin spice, pinch salt
- 1/3 cup pumpkin seeds
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk pumpkin, maple, eggs, coconut oil, yogurt and vanilla.
- Combine oat flour, whole-wheat flour, leaveners, spice and salt; fold into wet.
- Divide between cups; scatter pumpkin seeds.
- Bake 20–24 minutes until springy. Cool 5 minutes in the tin.
