Pumpkin oat muffins

Ok, it’s safe to say that I am pumpkin-obsessed this fall (hence two pumpkin recipes in one month). I can’t get enough - I’ve made these healthy, pumpkin oat muffins from The Busy Baker three times this month!

Not only are these muffins a satiating and kid-friendly snack, their vitamin A, fibre, antioxidants, and vitamin C make them a nutritional powerhouse.

I used coconut sugar instead of brown sugar, and half of the recommended amount. Coconut sugar has a lower glycemic index, less fructose, and is produced more sustainably than regular sugar. I also used spelt flour instead of white flour for a healthier, gut-friendly version of the original recipe.

Make a big batch for a healthy grab-and-go bite -  Enjoy!

Photo via  The Busy Baker

Photo via The Busy Baker


  • 1 cup pumpkin puree (canned is best)

  • 1/2 cup unsweetened applesauce

  • 2/3 cup brown sugar (or coconut sugar)

  • 2 eggs

  • 1 tsp vanilla extract

  • 1/4 cup vegetable oil

  • 1 1/2 cup all purpose flour (or spelt flour)

  • 1/2 cup rolled oats plus a few tablespoons for sprinkling

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/2 tsp powdered ginger

  • 1/2 tsp ground nutmeg

  • 1/2 tsp sea salt

  • 1/4 cup raw pumpkin seeds for sprinkling on before baking


  1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.

  2. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.

  3. To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.

  4. Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.

  5. Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.

  6. Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!

Recipe Notes

These muffins make a great after school snack or a snack for school lunches! They keep well in an airtight container for several days at room temperature.

These muffins contain approximately 173 calories each without the added pumpkin seeds, and approximately 226 calories each with the added pumpkin seeds.

Riley Webster