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  • Writer's pictureTracy Davies

Pumpkin Oat Muffins

These super delicious muffins are healthier than most muffin recipes as they are packed with nutritious ingredients including oats and real pumpkin! They are low in fat and sugar, and make light, fluffy, and super moist muffins - perfect to enjoy for a snack or a breakfast on the go!


  • 1 cup pumpkin puree (1/2 butternut squash pumpkin, diced, steamed & pureed)

  • 1/2 cup unsweetened applesauce

  • 2/3 cup coconut sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 1/4 cup olive oil

  • 1 1/2 cup all purpose flour

  • 1/2 cup rolled oats

  • 1 tsp baking soda

  • 1 Tbsp pumpkin spice mix

  • 1/2 tsp sea salt

  • 1/4 cup raw pumpkin seeds & rolled oats


  1. Preheat your oven to 170C. Spray & line a 12-cup muffin tin, set aside.

  2. In a large bowl, add the pumpkin, applesauce, sugar, eggs, vanilla and oil. Whisk together until combined.

  3. Add the flour, oats, baking soda, salt and spices to the wet mix. Mix together until combined, careful not to over mix.

  4. Spoon the batter evenly into the muffin tin & sprinkle some of the oats/seed mix on the top of each muffin before baking.

  5. Bake the muffins for 20-25 minutes or until golden brown & bounce back to the touch.

  6. Cool in the tin for 5-10 minutes before removing them onto a wire rack to cool completely. Enjoy!

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