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Kid-Approved Healthy Pumpkin Oat Muffins (Easy Recipe)

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These pumpkin oat muffins are moist, tender, and perfectly spiced, made with simple ingredients like pumpkin puree, oats, and warm spices. They’re a healthy, kid-approved breakfast that comes together in about 30 minutes.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy, about 30 seconds.
  3. In a separate medium bowl, whisk together flour, rolled oats, baking soda, baking powder, salt, and pumpkin pie spice for about 15 seconds.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix; a few lumps are fine.
  5. If using, fold in chocolate chips, nuts, or dried fruit with a few strokes. Reserve a handful to sprinkle on top.
  6. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Use a 1/4 cup measure or cookie scoop for even portions.
  7. Bake on center rack for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when pressed.
  8. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For taller, bakery-style tops, fill cups 7/8 full (yields 11 muffins). Let batter rest 10 minutes before baking for a more tender texture. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, oat muffins, healthy muffins, kid-friendly, easy breakfast, fall baking

Find it online: https://sparklechew.com/kid-approved-healthy-pumpkin-oat-muffins-easy-recipe/