Pumpkin Oat Muffins (Gluten Free, Dairy Free, Nut Free, Refined Sugar Free)

It finally feels like fall here in Arkansas… to us, under 80 degrees is fall. We all know nothing says fall like pumpkin… everyone is obsessed with it! These pumpkin muffins are everything you need them to be. Full of vitamins, minerals, and antioxidants… and taste like cupcakes. WIN-WIN! I really wanted these to be filling enough to eat for breakfast, but sweet enough that you will feel like you’re eating something really decadent. When I made these, I gave Colin a little taste and he whined at the stove until I gave him more. I was surprised how much he loved them!


Let’s talk pumpkin nutrition. Like many vegetables, it’s high in vitamins, minerals, and antioxidants. It’s incredibly high in vitamin A which is important for immunity, healthy development, and eye health. It can actually prevent ocular degeneration! It’s also relatively high in fiber, vitamin C, calcium, and iron. Bonus points: pumpkin can actually be helpful to your dog if they have an upset tummy (but don’t give these muffins to your dog).


Pumpkin Oat Muffins

Yield: 1 dozen
prep time: 5 Mcook time: 35 Mtotal time: 40 M


  • 2 eggs
  • 1 can pumpkin
  • 1t vanilla extract
  • 1/2 stick butter, softened
  • 1/4c maple syrup
  • 1c organic gluten free rolled oats
  • 1/2c maple sugar
  • 1t baking soda
  • 1c chocolate chips


How to cook Pumpkin Oat Muffins

  1. Mix eggs, pumpkin, vanilla, butter, and maple syrup in one bowl and mix well.  In another bowl mix oats, sugar, and baking soda. Combine wet ingredients with dry and mix well. Stir in chocolate chips. Pour into lined muffin tin. Bake at 350F for 35 minutes. Makes one dozen muffins.
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