Healthy Oatmeal Pumpkin Muffins

Pumpkin Oatmeal Muffins7 

Wow, fall came way faster than I expected. I’m  pretty sure the leaves just started turning last night. So it’s a good thing I was prepared with 500 cans of pureed pumpkin in my pantry. Seriously, as soon as September rolls around, I run to the grocery store and stock up on my favorite ingredient of the season.

And yes, it’s very important to wait until September because I’m a stickler for not starting seasons before they’re meant to start. Like, what’s with Christmas decorations already being sold at stores?? I L-O-V-E Christmas time, but not before I fully enjoy the flavors and scents of autumn.

So here’s how I started my favorite flavor in my favorite season of the year. These moist, perfectly sweet, and healthy muffins. Yes, I said healthy! I experimented with using applesauce as a substitute for oil for the first time in my dessert baking life, and it was a success. I can’t say I miss the oil, because…well I can’t really taste the difference between these and other delicious muffins made with oil.

Tip #1: Don’t use cupcake/muffin liners. They slide right out of the pan without them, and you don’t get paper waste. Also, they look prettier, I think. 

Tip #2: Use an old fashioned ice cream scoop to fill these and all muffins and/or cupcakes. It’s seriously so much easier to get them in there perfectly 2/3 of the way full.

Pumpkin Oatmeal Muffins2

There is one major difference between these and some other delicious muffins. Those muffins don’t always have an amazing cinnamon-oat streusel on top. These ones do. The streusel has butter in it, but not too much. Which means I still get to call it healthy. Everything in moderation, right?

Pumpkin Oatmeal Muffins1

This is me mixing the streusel with my hands, so that the cold butter gets all crumbly with the sugar, spice, and oats. Mmm butter-fingers.

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This is me putting the most important part of these muffins on the muffins. Did I mention that this is also my boyfriend being an awesome photographer while I took a break to be a hand model? ♥

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I’m going to go back to washing down my muffin with my morning cup of coffee. It’s noon here, but it’s Sunday…so it’s still morning. Bye-bye!

Pumpkin Oatmeal Muffins6

Healthy Oatmeal Pumpkin Muffins
Yields 12
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242 calories
42 g
20 g
6 g
6 g
2 g
90 g
141 g
20 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 242
Calories from Fat 53
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg
Sodium 141mg
Total Carbohydrates 42g
Dietary Fiber 3g
Sugars 20g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Muffins
  1. 1 cup all-purpose flour
  2. 1/2 cup packed brown sugar
  3. 2 teaspoons baking powder
  4. 1 teaspoon pumpkin pie spice
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1 egg, beaten
  8. 3/4 cup canned pumpkin
  9. 1/4 cup milk
  10. ½ cup applesauce
  11. 1 cup old-fashioned oats
  12. 1/2 cup nuts or chocolate chips
For the Streusel Topping
  1. 1/2 cup light or brown sugar
  2. 1/4 cup old fashioned oats
  3. 2 tablespoons all-purpose flour
  4. 1/4 teaspoon cinnamon
  5. 1 1/2 tablespoons butter
  1. Preheat oven to 350 degrees fahrenheit.
The Muffins
  1. In a large bowl, combine the dry ingredients.
  2. Combine the beaten egg, pumpkin, milk, and applesauce; add wet ingredients to the dry ingredients just until moistened.
  3. Stir in oats and walnuts or chocolate chips.
  4. Fill greased muffin pan two-thirds full.
The Streusel
  1. In a small bowl, combine the brown sugar, oats, flour, and cinnamon. Cut in butter
  2. until crumbly. Sprinkle 1 rounded teaspoonful over each muffin.
  3. Bake for approx. 20 minutes and let cook completely before serving.
Spicy Spoonful


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  1. Gloria says:

    beautiful clicks n lovely muffins dear…

  2. Debby Dyer says:

    I am eager to try this yummy sounding recipe! But you did mean applesauce rather than oil when combining ingredients yes?

  3. Kat says:

    I love your pictures!!! And the muffins look great. I think I know what’s for breakfast tomorrow….and of course a cup of coffee 🙂

  4. Nadia, these were delicious! We needed to pulse the walnuts and oatmeal with the rest of the dry ingredients (my daughter doesn’t like chunks of anything in her food). They turned out perfectly spiced, chewy (dense) and satisfying. We decided against that yummy topping out of fear of making too much of a mess – they are only 3. Thank you Nadia, for helping me to feed my family a wonderfully healthy muffin.

  5. Natalie says:

    Thanks for this recipe! I’m such a baking newbie, but they turned out so yummy.

    Just discovered your blog, keep it up 🙂

  6. emily pitts says:

    I made these Monday, they are gone this morning. A huge hit in my house, I’ll be making a second batch today. 🙂 Thanks so much!

  7. Gail says:

    Sounds delicious – however I don’t have applesauce on hand.
    How much oil would you substitute for the applesauce?
    Also, I’m using fresh pumpkin, so I assume the measurements would be the same.

    • Nadia says:

      It would be the exact same amount of oil, Gail. I’ve actually never baked with fresh pumpkin, but a little Google search tells me it should be same amount as canned. Hope that helps 🙂

  8. Sandy says:

    Please specify in ounces, not 3/4 can of pumpkin. I had a larger can and they turned out badly.

  9. Lena says:

    I am from Germany and this is my first try with pumkin puree in muffins. Thank you for this recipe, the muffins turned out delicious, perfekt for breakfast with a cup of hot milk with honey!

    • Nadia says:

      Hi Lena, thanks so much for reading! I learned recently that pumpkin puree isn’t that common of an ingredient in desserts in many European countries. I’m glad to know you were adventurous and tried it and that you liked it!

  10. Natalya says:

    These were really, really yummy!!! They taste like Christmas 😀 I did half chocolate chips and half walnuts because I didn’t have enough walnuts to make 1/2 a cup… SO good! Next time, I think I will add some fresh cranberries instead of chocolate chips… Add a burst of tartness! Thank you for a wonderful recipe! 🙂 🙂

    • Nadia says:

      Natalya, what a great idea with the cranberries. I froze some pumpkin puree that I have to use up soon, so I’m definitely stealing your cranberry idea! Thanks for reading 🙂

  11. Peiyu says:

    Hello! I adapted your recipe and made these muffins today. Amazingly delicious! Thank you for the recipe!!

  12. Celina says:

    I made this muffins, they were amazing !!

  13. Theresa says:

    These muffins are delicious! I used whole wheat flour and egg whites. Just enjoyed one of these warm muffins with a Fuji apple …yum, what a great fall snack!

  14. Laura says:

    Thanks for sharing this recipe. They are in the oven now, and they smell delicious. Can’t wait to eat one (or two)…

  15. Renee says:

    not seeing walnuts in receipe only noticed when I read comments, sounds delicious can’ wait to try.

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