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Pumpkin Oat Muffins

Pumpkin Oat Muffins are a healthy, nutritious, and delicious Fall treat.
4.67 from 3 votes
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course Breakfast & Brunch, Dessert
Cuisine American
Diet Gluten-free, Dairy-free, Refined Sugar-free
Servings: 9 muffins
Author: Nisha @ honeywhatscooking


Dry Ingredients

  • 1 cup oat flour
  • 2 teaspoon pumpkin spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder gluten-free

Wet Ingredients

  • 1 cup pure pumpkin
  • ½ cup coconut palm sugar
  • 2 organic eggs
  • 4 ounces unsweetened applesauce I use Whole Foods 4 ounce containers
  • 1 teaspoon pure vanilla


  • cup old-fashioned oats
  • ½ cup pecans roughly chopped


  • a little old-fashioned oats
  • 5-6 pumpkin seeds per muffin


  • Preheat oven to 350 degrees.
  • Spray a cupcake/muffin pan with coconut oil spray. I didn't have cupcake liners, else I would NOT have used coconut oil spray.
  • Chop raw pecans and set aside.
  • In a medium bowl, combine all dry ingredients. Stir.
  • In a large bowl, combine all the wet ingredients. Mix using a large spoon, but do NOT over mix.
  • Add the dry ingredients to the wet ingredients.
  • Now add the add-ins, the pecans and old-fashioned oats to the batter.
  • Do not mix, but rather fold the ingredients in.
  • Using an ice-cream scoop, scoop the batter into each cupcake holder.
  • Top with a few old-fashioned oats and pumpkin seeds for garnish.
  • Into the oven for 24-26 minutes at 350 degrees.
  • Serve warm with a cup of coffee.


How to enjoy this muffin?
Split a hot muffin in half and top with:
- grass-fed butter
- maple butter from Trader Joe's
- your favorite jam
- your favorite nut-butter
- your favorite chocolate spread... Nutella.
- Biscoff cookie butter
These muffins are NOT painfully sweet, but they are perfect for me. If you prefer more sweetness, use your favorite spread from the list above. I enjoyed my muffin with grass-fed butter.


Calories: 175kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 310mg | Potassium: 177mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4298IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!