One-Bowl Healthy Pumpkin Oatmeal Muffins

Why You’ll Love This Recipe

I love how easy these muffins are to make. No mixer needed, just one bowl and a whisk. They’re packed with wholesome ingredients like whole wheat flour and oats, and sweetened gently with applesauce and brown sugar. The texture is tender but hearty, and the pumpkin pie spice brings that familiar autumn warmth. I also like that they’re naturally dairy-free and easy to make vegan with flax eggs. Whether I’m baking for meal prep or a lazy weekend breakfast, these muffins always come out just right.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree
¾ cup unsweetened applesauce
2 large eggs (or 2 flax eggs for a vegan option)
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 (optional)

Directions

1. I preheat the oven to 375°F (190°C) and line a standard muffin tin with paper liners or lightly grease each cup with oil.

2. In a large bowl, I combine the pumpkin puree, applesauce, eggs (or flax eggs), oil, vanilla extract, and brown sugar. I whisk until the mixture is smooth and fully blended.

3. I sprinkle in the baking powder, baking soda, salt, and pumpkin pie spice, then whisk again to evenly distribute the dry ingredients.

4. I add the whole wheat flour and rolled oats, stirring gently until just combined. I’m careful not to overmix, which keeps the muffins light and tender.

5. I fold in the mini chocolate chips, if using.

6. I divide the batter evenly among the muffin cups, filling each about ¾ full. If I want a prettier finish, I sprinkle a few extra chocolate chips on top.

7. I bake the muffins for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

8. I let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 15 minutes
Cooking Time: 20–22 minutes
Total Time: 35–37 minutes
Calories per muffin: ~174 kcal

Variations

I like to swap the chocolate chips for chopped walnuts, pecans, or dried cranberries depending on the season. For a little crunch, I sometimes sprinkle raw pumpkin seeds or oats on top before baking. If I want to reduce the sugar further, I use just ¼ cup brown sugar and rely on the applesauce and chocolate chips to carry the sweetness. For extra spice, I add a pinch of nutmeg or clove.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They freeze well too—I wrap them individually and thaw as needed for a quick snack. To reheat, I microwave one muffin for about 15–20 seconds to bring back the fresh-baked warmth.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, I’ve made these with all-purpose flour and they turn out just as soft. I sometimes do half-and-half for a lighter texture with a bit of whole grain.

Can I make these muffins egg-free?

Absolutely. I use 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) and let the mixture sit for 5–10 minutes before adding.

Are these muffins dairy-free?

Yes, they’re naturally dairy-free as long as I use dairy-free chocolate chips or skip them altogether.

Can I use steel-cut oats?

No, I stick to rolled oats or quick oats for this recipe. Steel-cut oats won’t soften enough during baking.

What’s the best way to make them sweeter?

If I want a slightly sweeter muffin, I increase the brown sugar to ½ cup or add an extra tablespoon of maple syrup or honey.

Conclusion

One-bowl healthy pumpkin oatmeal muffins are one of my favorite ways to enjoy the flavors of fall in a wholesome, satisfying form. They’re quick to make, endlessly adaptable, and packed with ingredients that keep me full and fueled. Whether I’m baking for the week ahead or just because I have pumpkin on hand, these muffins always make my kitchen smell amazing—and taste even better.