Pumpkin Oat Muffins (Naturally Dairy-free)

Pumpkin oat muffin sliced in half held in hands.

5 from 1 vote

Pumpkin Oat Muffins (Naturally Dairy-free)

These Pumpkin Oat Muffins are moist, wholesome, and full of Fall flavors. They are a healthy breakfast or snack and are naturally dairy-free because they are made with olive oil.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Dominique

Ingredients

1 1/2 cups all purpose flour
3/4 cup rolled oats
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup pumpkin puree
1/2 cup olive oil
1/4 cup water
optional- pumpkin seeds and rolled oats to sprinkle on top of muffins before baking

Instructions

Preheat the oven to 325 degrees F. Make sure the oven rack is on the top third of the oven. Grease a 12 cup muffin pan. You can also line it with muffin liners.
In a large bowl, mix the flour, rolled oats, sugar, baking soda, salt, nutmeg, and cinnamon together with a fork.
In another bowl, add the eggs, pumpkin puree, olive oil and water. Mix with a fork.
Pour the bowl of dry ingredients into a bowl of wet ingredients until pumpkin oat batter forms. Don't over mix.
Evenly distribute the muffin batter into each muffin tin. Sprinkle with some oats and/or pumpkin seeds ( if you want).
Bake for 23-26 minutes, until a toothpick comes out clean.

Notes

Instead of all purpose flour, you can use gluten-free flour to make this recipe gluten-free.
Instead of cane sugar, you can use brown sugar or coconut sugar.
Instead of olive oil, you can use vegetable oil or avocado oil.
Instead of cinnamon and nutmeg, you can use pumpkin pie spice.
You can add chocolate chips, dried cranberries, or nuts to the batter before baking.

How to store: Keep the muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months. Reheat in the microwave for 30-60 seconds.

Nutrition