Pumpkin Oat Mini Muffins

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between delicious and nutritious. They’re gluten-free, made with whole grains, and lightly sweetened with dark brown sugar for richness. The pumpkin pie spice gives them that warm, spiced aroma I can’t get enough of during the fall months. Plus, I mix the entire batter in the blender, making cleanup easy and prep super fast. The optional add-ins—mini chocolate chips or dried cranberries—let me tailor the batch to whatever I’m craving.

Ingredients

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

1½ cups rolled oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup unseasoned pumpkin puree
¾ cup packed dark brown sugar
3 tablespoons grapeseed or canola oil
1 teaspoon vanilla extract
⅓ cup mini chocolate chips or chopped dried cranberries

Directions

1. I preheat the oven to 350°F (175°C) and coat a 24-cup mini muffin tin with cooking spray.

2. I pulse the rolled oats in a blender until they resemble a fine flour. Then I add the baking powder, pumpkin pie spice, baking soda, and salt, pulsing once or twice to combine.

3. Next, I add the eggs, pumpkin puree, dark brown sugar, oil, and vanilla extract to the blender and puree everything until smooth.

4. I stir in the mini chocolate chips or dried cranberries by hand so they don’t break apart.

5. I fill each muffin cup about two-thirds full with the batter.

6. I bake the muffins for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.

7. Once baked, I cool the muffins in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

Servings and timing

Servings: 24 mini muffins
Prep Time: 15 minutes
Cooking Time: 17 minutes
Total Time: 32 minutes
Calories per muffin: 82 kcal

Variations

Sometimes I make half the batch with chocolate chips and the other half with dried cranberries to keep things interesting. I’ve also swapped the brown sugar with coconut sugar for a less refined option, and used avocado oil in place of canola. For extra warmth, I occasionally add a pinch of nutmeg or clove. And if I want a little crunch, I top the muffins with chopped pepitas or walnuts before baking.

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 beautifully too—I place them in a zip-top freezer bag and thaw them overnight or pop them in the microwave for 10–15 seconds for a quick, warm treat.

FAQs

Can I use quick oats instead of rolled oats?

I stick with rolled oats because they blend into a better texture, but quick oats work in a pinch—just be sure to grind them well.

Are these muffins dairy-free?

Yes, as long as I use dairy-free chocolate chips or opt for dried cranberries, these muffins are naturally dairy-free.

Can I make them full-sized?

Absolutely. I fill a standard muffin tin and bake them for 20–22 minutes, checking for doneness with a toothpick.

Do I need to squeeze the moisture out of the pumpkin?

No need—I use pure canned or homemade pumpkin puree and it works perfectly as-is. Just make sure it’s not pumpkin pie filling.

How do I make them more protein-rich?

I sometimes add a scoop of protein powder or swap one egg for 1/4 cup Greek yogurt to boost the protein without affecting the texture much.

Conclusion

Pumpkin oat mini muffins are one of my favorite quick bakes when I want something cozy, healthy-ish, and satisfying. They’re easy to make, naturally gluten-free, and versatile enough for breakfast, snacking, or dessert. With their soft texture and warm spice, they never last long in my kitchen—and I don’t mind baking a second batch when they disappear.