Pumpkin Oat Muffins

These delicious, chewy, vanilla scented muffins combine two of my favorite loves: pumpkin and oats! I make a batch almost every month.

They're tasty any time of year, so easy to whip up, portable for breakfast or a snack on the go, and will keep you full for hours (especially if you combine them with some scrambled eggs or a smoothie for extra protein!). Oh, and they're gluten free!

This recipe doesn't make any dirty dishes since you mix the batter in a food processor. If you don't have a food processor, get yourself to Target or Amazon and upgrade your kitchen, girl!! I have a cheap Hamilton Beach model that's lasted me over 5 years, and it's one of my favorite must have appliances.

Pumpkin Oat Muffins

Makes about 8-10 muffins
Inspired by Tone It Up


  • 1.5 c raw oats (old fashioned or quick cooking)
  • 1 c pumpkin puree
  • 1 T vanilla 
  • 1/2 banana
  • 2T olive oil or melted coconut oil
  • 2T maple syrup
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice


  1. Preheat your oven to 350*F.
  2. Blitz oats into powder in your food processor, which will take 30-60 seconds.
  3. Add the rest of the ingredients to the food processor, and blend until smooth.
  4. Divide the batter equally into a muffin tin. I like filling the cups all the way to the top! 
  5. Top with pepitas, chocolate chips, or nuts if you want to be extra fancy.
  6. Bake for 20 minutes, until the muffins feel firm when you tap them in the center (be careful - don't burn yourself!)
  7. Cool and enjoy!