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Skinny Pumpkin Oat Muffins

Looking for a healthier breakfast option, but sick of plain oatmeal? Try these amazing-ly soft pumpkin muffins filled with lots of nutty oats, for a super-filling grab 'n' go breakfast!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins


  • 2 tablespoons butter softened
  • 2 cups old-fashioned rolled oats
  • 2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 2/3 cup honey
  • 2 large eggs
  • 1-1/4 cup buttermilk


  • Melt butter over medium-high heat, add oats and stir frequently until oats are golden and fragrant. Transfer oats to a food processor and pulse several times until coarsely chopped. Add flour, baking powder, salt, and pumpkin pie spice to food processor. Pulse once to combine. Set aside.
  • In a large bowl, whisk remaining ingredients until smooth. Add flour mixture to liquid mixture, gently stirring until just combined. Fill a greased 12-cup muffin tin to the brim with muffin batter.
  • Bake muffins at 400F 5 minutes, then reduce heat to 375F and continue baking additional 15-17 minutes until muffins are golden. Let muffins cool in pan 5 minutes before transferring to a wire cooling rack to cool completely.


Store muffins in an airtight container at room temperature up to 2 days. Muffins can also be frozen up to 2 weeks.