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Fluffy Healthy Pumpkin Oat Muffins with Walnuts

Fluffy Healthy Pumpkin Oat Muffins with Walnuts - featured image
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These healthy pumpkin oat muffins are fluffy, moist, and packed with wholesome ingredients like rolled oats, pumpkin puree, and walnuts. They are quick to make, perfect for meal prep, and offer a delicious, nutritious breakfast option.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1 cup 100% pure pumpkin puree
  • 2 large eggs, room temperature
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup chopped walnuts
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup milk (almond, dairy, or oat)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk eggs, maple syrup, melted coconut oil, pumpkin puree, and milk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix; batter should be thick and slightly lumpy.
  5. Fold in chopped walnuts, reserving a few for topping.
  6. Divide batter evenly among muffin cups (about 1/4 cup per cup) and sprinkle reserved walnuts on top.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the batter rest for 5 minutes before baking to allow oats to absorb moisture for a fluffier texture. Do not overmix to avoid dense muffins. Toast walnuts beforehand for enhanced flavor. Ensure baking soda and powder are fresh for proper rise. Use old-fashioned rolled oats, not quick or steel-cut oats.

Nutrition

Keywords: pumpkin muffins, oat muffins, healthy breakfast, gluten-free option, vegan option, meal prep, walnut muffins, pumpkin oat

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