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Pumpkin Oatmeal Muffins – Healthy Fall Breakfast Recipe

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These pumpkin oatmeal muffins are moist, wholesome, and naturally sweetened with maple syrup. Packed with oats, pumpkin puree, raisins, and pecans, they make the perfect healthy fall breakfast or snack.

Ingredients

Scale
  • 3 cupsrolled oats
  • 1 teaspoonbaking powder
  • 1 ½ teaspoonspumpkin pie spice
  • ½ teaspoonkosher salt
  • ½ cuppumpkin puree
  • ¼ cupmaple syrup
  • 2large pastured eggs
  • 1 ¼ cupsmilk
  • ¼ cupraisins
  • ¼ cuppecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tray with cooking spray, butter, or coconut oil.
  2. In a large bowl, combine rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set aside.
  3. In a medium bowl, whisk together pumpkin puree, maple syrup, eggs, and milk. Pour this wet mixture into the dry ingredients and stir until just combined. Fold in raisins and pecans. Let the mixture sit for 5 minutes so the oats absorb some liquid.
  4. Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, until golden brown on top and cooked through.
  5. Transfer muffins to a cooling rack before serving.

Notes

These muffins keep well in the fridge for up to 5 days and freeze beautifully for 2–3 months.
You can swap pecans for walnuts or almonds, and raisins for dried cranberries or chocolate chips.
Perfect as a grab-and-go breakfast or healthy snack.

Nutrition

Find it online: https://www.delicetreats.com/pumpkin-oatmeal-muffins-healthy-fall-breakfast/