Pumpkin-Spiced Oatmeal Muffins

MEAL TYPE: Breakfast, Snack

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 12 SERVINGS

A barre3 team favorite, this healthy and powerful breakfast will help kick-start both the day and your digestion. Oats, bananas, and pumpkin are a gut-healing combination for sensitive stomachs. We recommend using gluten-free oats if you can find them at the grocery store. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

3 cups rolled oats, gluten-free if possible

1 1/2 cup pumpkin purée

1 large ripe banana, mashed

1 1/2 cups unsweetened almond milk

1/2 cup pure maple syrup

3 TBS almond butter, slightly melted

1/4 cup walnuts, chopped

1 tsp. baking powder

3 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground allspice

1/4 tsp. ground nutmeg

Coconut oil for greasing pan

2 TBS ground flax

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INSTRUCTIONS

Preheat oven to 375F degrees. Grease muffin tin well with coconut oil.
In a small saucepan, add the 1/4 cup of almond butter and melt slightly. You can also do this in a microwave.
Combine all the ingredients for the muffins in a large bowl. Mix fully so the almond butter and banana are well incorporated.
Pour mixture into muffin tin and fill almost to the brim, leaving about 1/2 inch of room. Bake for 25-30 minutes or until edges begin to brown. Allow to cool for about 10 minutes before removing from the pan.

41 people have left a comment. Join the conversation!

Nathalie SAID:

10/12/2017 |Reply

I really like this recipe. Instead of maple syrup, I used honey. They were soft and gooey. Like oatmeal puffs. Delicious. I’m going to keep them in the oven a little longer next time to see what consistency it gets.
Beth SAID:

09/20/2017 |Reply

We made these last weekend and they were delicious! They were more like baked oatmeal than a muffin. I noticed that the comments here mention an egg, but after reading the ingredients list multiple times I’m not seeing egg listed. Should an egg be added?
Kirsten SAID:

04/06/2017 |Reply

Would it be possible to substitute the rolled oats with Almond Flour or Coconut Flour?
Kitty SAID:

03/01/2017 |Reply

I also had super runny batter, so I added more oats and nuts to bulk it up.
Tiffany DeLong SAID:

01/30/2017 |Reply

Did anyone have issues with the Pumpkin Oatmeal Muffins? I followed the recipe and they were way too wet, I had to bake them for an extra 12 mins and they turned into more of baked oatmeal cups than a muffin. The instructions don’t say to blend the oats into “flour” like most other muffin recipes do. I could not find this recipe on the quoted website “dishingupthedirt” to verify it was correct. The closest one is OATMEAL PUMPKIN-SPICE MUFFINS which has no banana and 1 cup more oats. This would make the muffin much more sturdy. The milk should be reduced to 1cup if going for oat cups. I’d try this recipe again but I would reduce the milk to 1/4 cup and blend it all in a food processor to make muffins.

Nicole REPLIED:

09/25/2017 |Reply

I added a little bit of oat flour so they weren’t so wet. Didn’t need much of it but it worked nicely.

Katie Linville SAID:

09/30/2016 |Reply

These are so good. They have the perfect amount of sweetness and flavor to them. After making the original recipe, I modified one batch by leaving out the pumpkin and adding another banana (my husband doesn’t like pumpkin) and they turned out great. I also added a scoop of vanilla protein powder. I will definitely be making these again!
Jen SAID:

09/20/2016 |Reply

I couldn’t get mine to cook all the way through either. Does quick rolled oats vs old fashioned rolled oats matter?

Sarah Olson REPLIED:

02/16/2017 |Reply

I would recommend using old fashioned oats rather than quick oats.

fawkes901 SAID:

08/28/2015 |Reply

Two words – mini muffins!!! Same oven temp, but bake for between 16-17 minutes. I used a mini melon baller/cookie scoop for uniformity and got 44 delicious little gems! Coconut oil spray made for easy removal, too! Highly recommend toasting your walnuts for this recipe – it really deepens the flavor.
Elizabeth SAID:

08/17/2015 |Reply

These are fantastic. I followed the recipe exactly, but ended up with 18. I keep them in the freezer.
montague50 SAID:

08/09/2015 |Reply

Just mixed these up for the 3rd time because I love them…they’ve been in the oven 10 minutes and I just realized I never mixed in the almond butter. It was still sitting in the microwave. Hopefully they still come out ok. 🙂

onlinesupport REPLIED:

08/10/2015 |Reply

We hope they still turned out delicious!

montague50 SAID:

07/21/2015 |Reply

I have made 2 batches do far. Great breakfast for grab & go.
stephd2121 SAID:

06/10/2015 |Reply

So bummed, I tried making these twice and they never cooked through! Was hoping for some insight. I substituted egg whites for the egg, no walnuts, and did organic peanut butter instead of almond butter. ever heard of anyone with this issue? They smell so good! I want them to work out! 🙂

onlinesupport REPLIED:

06/11/2015 |Reply

Hi Stephanie! These muffins are very moist so you may want to try making slightly smaller servings and know that cooking times can vary depending on your oven.

mspamelaj85 SAID:

02/23/2015 |Reply

Is a serving 1 muffin?

onlinesupport REPLIED:

03/16/2015 |Reply

A serving is one muffin. However, one muffin may not provide you enough calories to act as a meal. You may also eat a muffin for a snack or to compliment a smoothie.

Deborah SAID:

01/29/2015 |Reply

How about a substitute for the maple syrup?

onlinesupport REPLIED:

02/05/2015 |Reply

As a maple syrup substitute, You may soak 6 pitted dates in 1/4 cup of hot water until soft, then blend in a food processor or blender.

Katie SAID:

01/17/2015 |Reply

Hi! These are so yummy and filling. I am wondering what is the best way to store these? Fridge? Freezer? I will be eating them for breakfast for a whole week! Thank you 🙂

onlinesupport REPLIED:

01/19/2015 |Reply

You can keep them in the fridge and enjoy all week. Yummy!

srj1503 SAID:

12/08/2014 |Reply

I am making these now and I must say that the ingredients when not mixed make an absolutely beautiful mix of fall color can’t wait to try them thank you for a wonderful and healthy recipe!
nicojo1 SAID:

09/24/2014 |Reply

Can you replace the oats with almond flour and if yes what amount of almond flour?

onlinesupport REPLIED:

09/26/2014 |Reply

Hmm we have not experimented with that substitution, but it sounds like a good one. Try using the full 2 cups of almond flour and let us know how it goes.

debrastreff SAID:

06/25/2014 |Reply

Would we be able to substitute to make this a nut free recipe?

onlinesupport REPLIED:

06/28/2014 |Reply

Hi Debra! To replace the almond milk, try whole milk. To replace the almond butter, try sunflower seed butter. You can simply omit the walnuts. If the batter is too wet, try adding some ground flax. I hope this helps!

Ahjkflores SAID:

05/31/2014 |Reply

What can you substitute for the banana or can you just leave it out?

onlinesupport REPLIED:

06/05/2014 |Reply

Hi Kristin! We think that applesauce should be a good substitute, but haven’t tried it. Let us know how it turns out!

heatherrsmith SAID:

05/13/2014 |Reply

HI! I’m wondering if I could substitute shredded zucchini for the pumpkin?

onlinesupport REPLIED:

05/14/2014 |Reply

Hi Heather! Yes, you can substitute zucchini or applesauce for the pumpkin.

jwshops2 SAID:

05/06/2014 |Reply

Is there anything I can substitute for the egg? Will a powdered egg replacer or applesauce work?

onlinesupport REPLIED:

05/07/2014 |Reply

Hi Jaqui! You may substitute 1/4 cup of applesauce for an egg. These muffins are very moist and they will be even softer with the added applesauce, so you may need to add 1-2 Tbs ground flax seed to the recipe to firm up the muffins.

Lydia REPLIED:

09/16/2016 |Reply

I was thinking about using a flax or chia “egg” (1 T flax or chia combined with water and set for a few minutes to thicken). After reading your suggestion, I’m wondering – would applesauce work better?

resachic SAID:

03/19/2014 |Reply

Ah-mazing!!! I’ve made them twice this week and my kids can’t get enough!!!
kaleyrwalsh SAID:

03/16/2014 |Reply

Has anyone tried subbing ingredients to exclude nuts? I have an allergy and can’t use almond products or walnuts 🙁

onlinesupport REPLIED:

03/19/2014 |Reply

Hi Kaley! You may try substituting ground flax seed for the nuts. I hope this helps!

katieannnelson SAID:

02/18/2014 |Reply

I made this recipe into a loaf instead of muffins- AMAZING! I was nervous it would be too goopy to settle, but it held form AND stayed moist! I have a sensitive stomach in the morning and breads don’t often settle well, so this gluten-free delight was such a treat to discover! Topped a slice with greek yogurt, berries, and honey. So delicious.
caitlin.walker SAID:

01/28/2014 |Reply

My batter seemed too liquid so I used 3 cups of rolled oats and they are still moist and tasty! It seems they could use a pinch of salt to enhance the flavor but maybe it’s just me. I also added Chia seeds. I’d make these again!
lauraelmore1033 SAID:

01/04/2014 |Reply

Pretty good. Like a bowl of fruit and oatmeal to go. Will definitely be taking one along as riding fuel instead of a cliff bar, later. Recipe’s a little confusing, though. Read direction number two and see if it makes any sense. I just dumped everything in a bowl and mixed. The almond butter was already pretty goopy, so no need to melt it (and why only 3 tbs of it?).

onlinesupport REPLIED:

01/13/2014 |Reply

Hi Laura! Thanks for the feedback and pointing that out! We have edited the instructions to be more clear.

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