These Pumpkin Oatmeal Muffins are gluten-free, flourless, egg-free, and refined sugar free. They’re made with yogurt for extra protein and are perfect for a healthy Fall snack or treat for kids and adults!

Pumpkin oatmeal muffins in a stack.

I absolutely love the Fall season and weather! I love how cozy it is and how it offers a time for reflection and a feeling of groundedness. Though, as a busy mom of two little kids, I also know how busy this season can be!

I always love having healthy snacks ready to go for my kids for school lunchboxes, as an after-school snack, or for after-school activities.

I like to have store-bought healthy snacks ready, simply to make your mama life easier! My favorite are Skout Organic Kids Bars, which have no added sugar and very minimal ingredients. You can use my code: SUPERMOMEATS to get 15% off your order if you’d like to try them out!

I also love keeping healthy homemade snacks on hand. My kids devoured these Pumpkin Muffins, and they’re just as obsessed with my Banana Applesauce Muffins, Chocolate Zucchini Muffins, and Apple Peanut Butter Cookies!

Recipe Ingredients

You’ll need the following ingredients to make these Healthy Pumpkin Oatmeal Muffins:

Pumpkin muffins ingredients.

Ingredient Notes

  • Oats: Be sure to use certified gluten-free oats to keep this recipe gluten-free, if needed.
  • Pumpkin Puree: Be sure to use “pumpkin puree” or “pure pumpkin”, not “pumpkin pie filling”. Pumpkin pie filling has added spices and sugar, and we don’t want the added sugar. Be sure to check the ingredient label to make sure pumpkin is the only ingredient.
  • Yogurt: I recommend using full-fat plain yogurt or plain Greek yogurt. Dairy-free yogurt works too, and would make these muffins vegan.

Additions & Substitutions

  • Yummy Additions: Chocolate chips, walnuts, pecans, raisins, dried cranberries (look out for added sugar!), or pumpkin seeds
  • Yogurt: You can use dairy-free yogurt if needed, making the recipe vegan. I have tried it with cashew yogurt, and the muffins turned out great! Regular yogurt or Greek yogurt can be used as well.
  • Coconut Oil: You can use another neutral vegetable oil or olive oil instead of coconut oil, if needed. If using another type of oil, reduce the amount to 1/3 cup.
  • Maple Syrup: You can substitute the maple syrup with honey.
  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can replace it with cinnamon.

Tools For This Recipe

How to Make Pumpkin Oatmeal Muffins: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Oats blended into oat flour.

Step 1: In a food processor or high-speed blender, blend oats until they turn into a flour-like consistency.

All ingredients blended together in a food processor.

Step 2: Add remaining ingredients to the food processor (except for chocolate chips/any add-ons if using) and blend until smooth. Carefully remove the blade of the food processor and add chocolate chips/any add-ons, and mix them in with a mixing spoon.

Muffin batter in a muffin tray.

Step 3: Use a cookie scoop to scoop the muffin batter into the muffin liners, filling each to the brim. Top with any desired toppings.

Baked muffins in a muffin tray.

Step 4: Bake in the oven at 375 degrees Fahrenheit for approximately 15-18 minutes, or until a toothpick comes out mostly clean when inserted in the middle of a muffin.

What to Serve With Healthy Pumpkin Muffins

  • Purity Coffee: I love enjoying a muffin with my favorite mold-free, clean coffee – Purity. I’ve been drinking this coffee for years, and I can’t go back to regular coffee! It’s super smooth, there is no bitter aftertaste, and it doesn’t leave me with the jitters. Grab 20% off your first order using my code: SUPERMOMEATS20.
Pumpkin muffins on a plate.

Storage & Reheating

  • Countertop: Store leftovers in an airtight container on the counter for up to 3 days.
  • Fridge: Store in an airtight container in the fridge for up to 5 days. I love warming my muffins up for about 30 seconds and slathering a little nut butter or butter on them!
  • How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through.
A muffin in a muffin liner on a plate.

Frequently Asked Questions

What type of oats should I use?

Use certified gluten-free oats if you need the recipe to be gluten-free. You can use rolled oats or quick cook rolled oats! I would not recommend steel cut oats, as they would create the incorrect texture.

Can I omit the maple syrup and coconut sugar?

I have not tested this recipe without the use of maple syrup or coconut sugar, however, if you want to omit the sugar (for example, if you’re making the muffins for kids under 2 years old), I would try replacing it with one ripe banana!

What can I use if I don’t have pumpkin pie spice?

You can replace it with cinnamon!

Can I make these muffins vegan?

Yep! Just replace the yogurt with a dairy-free/vegan yogurt. I’ve made them with a cashew yogurt and they turned out great!

More Muffin Recipes You’ll Love!

Spinach Banana Muffin cut in half with peanut butter.
Spinach Banana Muffins
Banana blueberry muffins in a stack.
Blender Banana Blueberry Muffins
Pumpkin muffins on a plate.
Banana Pumpkin Muffins
Applesauce muffins on a plate.
Banana Applesauce Muffins
Kaileigh Gaffney from Supermom Eats.

Did you try this recipe?

Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!

Pumpkin oatmeal muffins in a stack.
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Pumpkin Oatmeal Muffins

Author: Kaileigh Gaffney
Yield: 12 muffins
These gluten-free Pumpkin Oatmeal Muffins are flourless and made with yogurt for extra protein. Refined sugar free and perfect for a healthy Fall snack!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Equipment

Food processor or high-speed blender
Muffin pan

Ingredients
 

  • 3 cups gluten-free rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup coconut sugar
  • 1 cup pumpkin puree
  • ¼ cup 100% pure maple syrup
  • ⅔ cup coconut oil, melted (when you melt it, it will reduce down to ⅓ cup)
  • ½ cup full-fat plain yogurt, can sub Greek yogurt or dairy-free yogurt
  • 2 teaspoons vanilla extract
  • (Optional) ⅓ cup chocolate chips, plus more to top muffins with

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with non-stick muffin liners and set aside.
  • In a food processor or high-speed blender, blend oats until they turn into a flour-like consistency.
  • Add remaining ingredients to the food processor (except for chocolate chips/any add-ons if using) and blend until smooth.
  • Carefully remove the blade of the food processor and add chocolate chips/any add-ons, and mix them in with a mixing spoon.
  • Use a cookie scoop to scoop batter into muffin liners, filling each to the brim. Top with any desired toppings.
  • Bake in the oven for approximately 15-18 minutes, or until a toothpick comes out mostly clean when inserted in the middle of a muffin.
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Calories: 223kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 192mg, Potassium: 150mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3188IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
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