Nothing says Fall is here quite like pumpkin! This pumpkin muffin recipe is easy, delicious, and will have your apartment smelling absolutely incredible. Let’s get into it!
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What's In This Post
These pumpkin muffins are very straightforward!
You can jazz them up by adding:
- chocolate chips
- white chocolate chips
- almond or walnut pieces
- dried cranberries
- pepitas
- a tablespoon of nut butter
Or keep them as is!
Check out more meal prep breakfast ideas here!
DIY Pumpkin Spice Recipe
It’s pretty easy to make it at home:
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Related: Picnic Food: No-Reheat Meals for a Perfect Picnic
Make this pumpkin muffin recipe vegan:
Flax eggs are your best friend for vegan baking. Here’s how to make them:
- Combine 1 TBSP ground flaxseed meal with 3 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
You can also use chia seeds to make a chia egg with the same formula, just replace the flaxseed with chia seeds. Note that when using chia seeds to make a chia egg, you may need to add a bit more water if it’s too thick.
You will also need to use non-dairy milk and vegan butter to make these muffins completely vegan!
Make these muffins gluten-free:
If you need a gluten-free muffin, use all-purpose gluten-free flour for best results. We like to use Bob’s Red Mill! I don’t recommend using coconut or almond flour in baked goods for the most part, but if that’s all you have- go for it! You can also blend up oats to make oat flour. Of course, use gluten-free oats if you need to as well.
Related: Fall Recipes: 15 Delicious Recipes for Your Apple Orchard Haul
Want to double this pumpkin muffin recipe?
You can absolutely double this recipe – simply double the ingredients and get another muffin tin out! If you turn this into a bread/bar by using a bread pan or baking dish, you will need to add more time for baking (especially if you double it).
- Add 10 minutes to the baking time if you’re making the recipe as written in a bread pan/baking dish.
- Add 20-30 minutes to the baking time if you’re DOUBLING this recipe in a bread pan/baking dish.
Storing these pumpkin muffins:
These muffins last in the fridge for up to 5 days. They last at room temp for 2 days. You can freeze them for up to 6 months! Note that this recipe makes 10-12 muffins total. You can eat them cold OR try toasting them in the oven/toaster oven with some butter or nut butter if you’re feeling fancy.
Happy prepping 🙂
And don’t forget to try out our other delicious breakfast recipes!
- Savory Muffins With Cheddar Cheese
- No-Frills Banana Muffins
- Banana Chocolate Chip Breakfast Cookies
- Berry Parfait Recipe with Homemade Granola
- Horchata Overnight Oats
- Blueberry Lemon Pancakes For Meal Prep
Pumpkin Muffins
Ingredients
- 1/2 cups old fashioned oats plus more for topping
- 1 1/2 cup flour of your choice
- 1 tsp baking soda
- 1/4 tsp salt
- 1 TBSP pumpkin spice mix see notes above if you don’t have this
- 3/4 cup canned pumpkin sub pureed sweet potato
- 1/4 cup brown sugar
- 1/2 cup milk of your choice
- 2 TBSP melted butter sub vegetable oil or coconut oil
- 2 TBSP honey sub agave or maple syrup
- 1 tsp vanilla
- 1 egg or flax egg, for flax egg, see notes above
Instructions
- Preheat the oven to 325 F (160 C)
- Prepare a muffin tin with muffin liners or grease it with cooking spray.
- Add all the dry ingredients (oats, flour, baking soda, salt, spice mix) to a large bowl. Whisk to combine.
- In a separate mixing bowl, combine the canned pumpkin, brown sugar, milk, melted butter, honey, vanilla, and egg. Whisk until combined and smooth.
- Push the dry ingredients to the edges of the bowl to create a space for the wet ingredients in the middle of the bowl. Add the wet ingredients and mix with a spatula until just combined. The mixture will seem on the more wet/moist side and that's ok!
- Using 1/4 cup measuring cup, add the batter to the muffin tin. Sprinkle oats on top (if desired). Bake for 25-30 minutes, until the muffins are browned and a toothpick inserted comes out clean.
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