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Pumpkin Oat Muffins

These pumpkin oat muffins are packed with good things like protein and fibre without compromising taste. Perfect on-the-go breakfast option or mid-afternoon snack!

Pumpkin Oat Muffins

Do you love pumpkin season as much as I do? As soon as it turns to fall, I crave anything PUMPKIN.

Now muffins, they’re something I usually stay away from. Delicious, yes. But they’re usually packed with refined sugar and oil. Those are two things I’m trying to stay away from these days as much as possible.

Except, these pumpkin oat muffins are loaded with protein and fibre, not to mention other goodies like vitamin A. Instead of canola oil, I’ve used coconut oil. And, really, who needs all of that sugar anyway, so let’s take some away…

But, don’t worry. These pumpkin oat muffins are so moist and flavourful. You can thank the pumpkin puree and spices like cinnamon, nutmeg and ginger for that.

Perhaps it’s okay to indulge in muffins once in a while if they’re the right ones, right?


Pumpkin Oat Muffins

Homemade Pumpkin Oat Muffins
Try these pumpkin oat muffins packed with good things like protein and fibre. So delicious!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 10


Dry ingredients:

  • ¼ cup sugar
  • cup lightly packed brown sugar
  • 1 cup whole wheat flour
  • ¼ cup all purpose flour I used nutri-flour “tastes like white” blend
  • ¼ cup oat bran or pulsed rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup chopped walnuts optional

Wet ingredients:

  • 2 eggs
  • ¼ cup coconut oil, melted
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 cup pureed pure pumpkin


  • ¼ cup rolled oats


  • Preheat oven to 375°F. Line a muffin tin with parchment paper or ready-made liners.
  • In a large bowl, mix the dry ingredients together. In a separate bowl or large measuring cup, combine the wet ingredients.
  • Pour the wet mixture into the dry and stir until just combined.
  • Scoop the batter into the prepared muffin tin and sprinkle top with rolled oats. Bake for 20 minutes or until golden brown.
  • Makes 10 large muffins.


These muffins freeze well in an airtight container.

PIN this pumpkin oat muffin recipe for later!

Homemade Pumpkin Oat Muffins

Have a favourite fall flavour? Do you go nuts for pumpkin like I do? What’s your go-to fall muffin recipe?

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Hope you’re falling for fall :)

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes


  1. Yum! I’m going to add these to my fall baking list for sure! Always nice to have something home baked for breakfast :)

  2. This looks like a great recipe. Love that you made those healthy substitutions. I’ll have to give this one a try.

  3. I’ve never made pumpkin muffins, but I’m going to attempt these for Sunday morning. Thanks for sharing!

  4. Visiting from Link Party Palooza. Pumpkin, oats, how delicious! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us when the party goes live this Sunday. Have a great day!

  5. Shauna I only make three kinds of muffins and one of them is pumpkin too! Same reason, they kinda need to be healthy plus everyone needs to like and eat them. I love that your recipe uses coconut oil since I have a costco sized vat of it in the cupboard…need more ways to use it up! Thanks for sharing!

  6. 5 stars
    I made these this afternoon with my five year old. We had one for dessert tonight. Kids and parents loved them. I love that they aren’t super sweet, but still super tasty. My husband counts calories and figured these were about 130 calories each, pretty good. These will go in the snack/lunch bags tomorrow. Thanks!

  7. I know this is an ancient post, but I just stumbled across the recipe and am in LOVE! Both with the recipe AND your recipe design’s visual appeal! I am a HUGE pumpkin muffin fan, but stay away for the reasons you mentioned, but THESE? THESE are getting baked asap tomorrow! Love the healthy recipe! Plus, can I just say how genius it is for you to divide your ingredients list into wet and dry?! I’ve NEVER seen this before and I must say, I adore the idea! Bravo!

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