One Bowl Healthy Pumpkin Oatmeal Muffins
These one bowl healthy pumpkin oatmeal muffins are moist, tender, and full of warm fall spices. Made with pumpkin puree, oats, and whole wheat flour, they are a wholesome choice for breakfast or snacks. Quick to prepare and bake, they are perfect for busy mornings or lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
¾ cup unsweetened applesauce (or mashed banana)
2 large eggs (or 2 flax eggs)
¼ cup olive oil or vegetable oil
2 teaspoons vanilla extract
⅓ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons pumpkin pie spice
1¼ cups whole wheat flour
¾ cup rolled oats
¼ cup mini chocolate chips, plus more for topping (optional)
Instructions
- Preheat the oven to 375℉. Line a standard muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together pumpkin puree, applesauce, eggs, oil, vanilla, and brown sugar until smooth.
- Add baking powder, baking soda, salt, and pumpkin pie spice. Whisk again to incorporate evenly.
- Stir in whole wheat flour and rolled oats until just combined. Do not overmix.
- Fold in mini chocolate chips.
- Spoon the batter into 12 prepared muffin cups, filling about ¾ full. Top with additional chocolate chips if desired.
- Bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 15 minutes before transferring to a wire rack. Store once completely cooled.
Notes
- Swap applesauce with mashed banana for a different flavor.
- Sweet potato or butternut squash puree can replace pumpkin puree.
- For a vegan option, use flax eggs and dairy-free chocolate chips.
- A kitchen thermometer can help ensure muffins are done (200℉ internal temperature).
- Store in the fridge for 4–5 days or freeze up to 1 month.