Spiced and moist pumpkin oatmeal muffins are so irresistible that it’s impossible to eat just one. And they’re made in 1 bowl in less than 30 minutes.
Muffins are one of the best ways to treat yourself using healthy ingredients. I even made some protein muffins post-workout that are yummy and great for my body.
I have a theory that people that don’t enjoy pumpkin is because they never tried it in sweets. I was one of those that hated boiled pumpkin as a side dish. I despited that soggy, yellow piece of pumpkin beside my dinner. My mom had me sit for hours until I finish my plate and the thought of eating that squishy vegetable made me nauseated.
So, it wasn’t until my mom made me tried her pumpkin cake — without telling me that it was pumpkin — that I got hooked.
I couldn’t believe what a bit of sugar, cinnamon, and nutmeg could do for that otherwise bland vegetable. It was life-changing.
Now, I even crave a big cup of Starbucks spiced pumpkin when fall arrives.
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How to prepare a small batch of pumpkin oatmeal muffins?
This recipe makes 6 to 8 medium size muffins. You can double the ingredients to make more muffins.
I like the convenience of small batches because my house is just my boyfriend and me. This way, I can control the craving without binging a humongous amount of muffins. Because these moist pumpkin muffins are so yummy that you will want to eat them all.
This recipe does not require any type of electric mixer. I only use 1 bowl to mix all well with the help of a whisk.
Also, the preparation is to boil the pumpkin to make a pureé and them mixing all the best ingredients in a bowl. Yeap, that’s it!
Just be careful of not having clumps of flour trapped in the batter and the muffins are ready to go to the oven!
- 250 gr pumpkin (1 cup mashed pumpkin)
- 1 egg
- 3 tbsp coconut oil
- ½ cup flour
- 1 tsp baking powder
- ½ cup oatmeal
- ⅓ cup honey
- 1 tbsp vanilla extract
- 1 tbsp pumpkin spice
- Pinch of salt
Preheat the oven to 180ºc (350ºF)
Peel and cut the pumpkin into cubes and boil for 10-15 minute until they are tender soft. Smash them to create a puree.
In a bowl add the pumpkin pureé, pumpkin spice, salt, vanilla, honey and mix well.
Add the coconut oil and the egg and mix.
Stir in the flour and the baking powder making sure that there are no lumps while mixing. Toss the oatmeal and mix until you get a homogeneous batter.
Fill the muffin cups (I use silicone cup) and take it to the oven for 12-15 minutes until they are completely cooked. You can check with the help of a wood skewer to make sure that the inside is cooked. Insert the skewer, and if it comes out clean you can take the muffins out of the oven.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.