Pumpkin Oatmeal Muffins – A Couple Cooks

September 9, 2025

4

These healthy pumpkin oatmeal muffins are made in a blender for an easy snack or breakfast! With pumpkin puree, Greek yogurt, and wholesome oats, they’re naturally sweet and packed with whole grains and protein.

Here’s a fun new favorite recipe that started as a simple request from family: pumpkin oatmeal muffins! The other day my aunt Cheryl called asking if I had a pumpkin oatmeal muffin recipe on this website. I didn’t, so we ended up creating this recipe together, combining elements from my popular healthy banana muffins and healthy oatmeal muffins.

Everything goes right into the blender and there’s no all-purpose flour: so they’re naturally gluten-free, too. This is the only type of muffin I eat anymore (same with Aunt Cheryl). Everyone in my family loves these: in fact, we have to limit each person to one each per day so they don’t run out too fast!

Why you’ll love these muffins

These pumpkin oatmeal muffins are naturally sweetened with maple syrup, packed with protein from Greek yogurt, and full of fiber from old-fashioned oats. The cool part is that there’s no all-purpose flour: the blender grinds them into oat flour.

The blender method means they come together in minutes with no mixing bowls required, and the texture comes out moist and tender. They’re filling enough for breakfast slathered with almond butter or peanut butter, and absolutely perfect for afternoon snacks. I put one in my daughter’s lunch box every day!

Ingredient spotlight

This recipe keeps things simple with wholesome ingredients that work together beautifully. Here’s what makes each component special:

Rolled oats: Old-fashioned oats give these muffins their hearty texture and staying power. You can also use quick oats in a pinch.
Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling). It adds moisture and a hint of orange color.
Greek yogurt: This is the secret to moist muffins here! Greek yogurt adds protein while keeping them tender. Use plain, full-fat Greek yogurt for best results.
Maple syrup: Pure maple syrup provides natural sweetness. I always use containers marked “Grade A: Dark color and robust flavor”, which has the deepest flavor.
Pumpkin pie spice: This blend typically includes cinnamon, nutmeg, ginger, and allspice. You can use storebought or make homemade pumpkin pie spice.
Neutral oil: Sunflower, vegetable, or grapeseed oil keeps the muffins moist without competing with the other flavors. I have also started using olive oil marked “mild flavor” for baking, which is considered a slightly healthier oil.

A few yogurt substitutes

I tested this recipe without yogurt and the batter was too thick. Once I added the yogurt, it lightened the crumb and made it moist and airy. For dairy-free, use vegan coconut yogurt.

If you don’t have Greek yogurt on hand but have another type, you could use plain yogurt or even vanilla yogurt.

Tips for pumpkin oatmeal muffins

Blender muffins are almost foolproof, but here are my top tips for success every time:

Don’t under-blend or over-blend. I use a high speed batter and a smooth batter comes together quickly. I have made these with family member with less powerful blenders, which takes longer: just make sure the batter is smooth.
Fill those cups generously. I like to fill the muffin cups almost to the top for tall, bakery-style muffins. This recipe should make 12 muffins.
Check for doneness carefully. A toothpick should come out with just a few moist crumbs clinging to it. If it’s completely clean, they might be overdone.
Cool fully before tasting. Allow them to come to room temperature before you taste them. If you taste when they are warm, the pumpkin spice flavor doesn’t come through as much.

Storage and make ahead tips

One of the best things about these muffins is how well they keep. You can store in an airtight container for up to 5 days. But I usually store in the refrigerator, where they last up to 10 days in the fridge.

You can also freeze the muffins for up to 3 months. Thaw overnight in the fridge or pop them in the microwave straight from frozen.

A few variations and mix ins

While this recipe is perfect as-is, there are so many fun variations to try! Many pumpkin muffin recipes add chocolate chips, which would be delicious here but don’t quite fit the “healthy snack” profile I was going for. So here are a few ideas:

Add mix-ins: Fold in chopped pecans, chopped walnuts, or dried cranberries for extra texture and flavor.
Spice it up: Try a chai spice blend instead of pumpkin pie spice.
Vegan: Substitute the eggs with flax eggs and use non-dairy yogurt. (I have not tested this, so let me know if you try it in the comments!)
Sugar options: Replace maple syrup with honey or agave syrup.

Dietary notes

These pumpkin oatmeal muffins are vegetarian and gluten-free (if using certified gluten-free oats).

For vegan, substitute eggs with flax eggs and use non-dairy yogurt (this variation is not tested; let me know in the comments if you try!).

Print