Easy Healthy Pumpkin Oatmeal Muffins Recipe
Pumpkin Oatmeal Muffins Recipe
Nothing smells or tastes better than an easy fall breakfast on a cool, breezy and foggy morning. I decided to make these Oatmeal Pumpkin Muffins and I couldn't wait to share them! They were fairly easy to make and I knew I made the right choice by stocking up on pumpkin puree.
Why These Muffins are Perfect for Fall
This pumpkin muffin recipe reminds me of fall. This recipe calls for a creamy yogurt combined with pumpkin spice and puree, and rolled oats for a delicious and flavorful breakfast or snack recipe. Pumpkin is rich in vitamins and fiber and rolled oats can help lower cholesterol.
• Total prep time: 5-10 minutes
• Total cook time: Less than 30 minutes
• Family-friendly: Yes, this recipe contains family-friendly ingredients
• Difficulty level: Easy/Intermediate
• Serving size: Makes 9 total muffins
• Nutrition information: Approximately 108.5 calories per muffin
• Serving suggestions: Pair these muffins with a cup of coffee on-the-go
The last several mornings I have woken up and made myself breakfast. I'm not used to that as it's been protein bars and on-the-go snacks for so long. If you enjoy this healthy breakfast recipe, you may also want to try my Healthy Pumpkin Waffles or Pumpkin French Toast Sticks.
Feel free to customize these muffins to your liking. You can use almond milk instead of regular milk or add chocolate chips. You can also replace the almond extract with vanilla extract.
Recipe inspiration is from Skinny Taste Pumpkin Baked Oatmeal Cups.
Ingredients for Easy Pumpkin Oatmeal Muffins:
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*1 cup rolled oats
1/2 tsp baking powder
1 tsp pumpkin pie spice
1 cup milk
1 tsp almond extract
2 eggs, beaten
1/3 cup + 2 tbsp Fage yogurt, plain
*1/4 cup pumpkin puree
4 tbsp light brown sugar
How to Make Easy Pumpkin Oatmeal Muffins:
Step #1 Preheat oven to 350 degrees and spray a muffin tin with PAM or cooking spray.
Step #2 In a large bowl add the oats, baking powder and pumpkin spice and whisk to combine.
Step #3 In the same bowl, add the milk, almond extract, beaten eggs, pumpkin puree, light brown sugar and Fage yogurt. Stir until just combined.
Storage & Reheating Tip
Store muffins in a plastic or Ziploc bag and store them in the fridge for up to 4 days. Serve them cold or warm them up in the microwave for one minute. You can also add plant-based butter for a healthier alternative.
If you make this recipe, please review and rate it below and use the hashtag #savvywithabbie to be featured – I’d love to see your creations!
What’s your favorite muffin add-in? Chocolate chips, nuts, or dried fruit?
Quick update on my health
I was taking 7-10 medications per day, I'm down to about 5-7 now as well as cough syrup every 4 hours. I use my inhaler at night because my cough seems to get bad before I go to bed as I'm laying down. Overall, I do feel better and I'm more active and doing daily walks which has helped with my fatigue. I'm still not 100% but do feel like this medication is helping.
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