Pumpkin Oat Mini Muffins

Prep Time

15 minutes

Prep Notes

These can be made into regular sized muffins as well.  See the recipe for revised baking times.

Cooking Time

15-17 minutes


24 mini muffins



1 ½ cups rolled oats

1 tsp baking powder

1 tsp pumpkin pie spice

¼ tsp baking soda

¼ tsp salt

2 large eggs

1cup unseasoned pumpkin puree

½ cup dark brown sugar

3 Tbsp. grapeseed or safflower oil

1 tsp vanilla extract

1/3 cup mini chocolate chips or chopped cranberries


  1. Preheat oven to 350; coat a 24-cup mini muffin tin with cooking spray.
  2. Pulse oats in a blender until finely ground.  Transfer to a medium mixing bowl.
  3. Add baking powder, pumpkin pie spice, baking soda, and salt. Whisk together to blend. 
  4. Stir in eggs, pumpkin, brown sugar, oil, and vanilla and mix until smooth.  Stir in chocolate chips or cranberries. 
  5. Fill muffin tins 2/3 full.
  6. Bake muffins until a toothpick comes out clean, about 15-17 minutes. If you want to make 12 regular sized muffins, bake for 18-20 minutes.
  7. Cool in the muffin tin for 5 minutes before removing to a wire rack 


Put in freezer or up to 3 months.

Nutrition Information for 1mini muffin: 

Cal:  82, Fat: 3g,  SatFat: 1g, Chol: 16mg, Carbs: 13g, Total Sugars: 9g, (added sugars 8g), Protein: 1g,  Fiber: 1g, Sodium: 66mg, Potassium:   64mg

Not bad if you just eat one:)


Eating Well Magazine