Pumpkin Muffins

5 from 8 votes

With fall season comes warm spices! These pumpkin muffins are soft, moist, and perfectly spiced!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: mini muffins

Preheat the oven to 350 degrees F (180 degrees C).
Blend the oats into a flour and add it to a bowl.
Add the baking powder, and pumpkin spice to the bowl with the ground oats and mix until combined.
Blend the pumpkin puree, applesauce, eggs, oil, maple syrup and vanilla until smooth. Pour this mixture into the bowl with the dry ingredients.
Mix until combined.
Pour the mixture into a mini muffin pan. Bake for 15 minutes, or until a toothpick comes out clean.

This recipe makes 30 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time. You may also bake in a loaf pan to create pumpkin bread.
I love this this nutribullet blender to blend the wet ingredients into a smooth batter.
I used extra light tasting olive oil in this recipe. Use a mild tasting oil like coconut oil or melted butter so that the taste doesn’t overpower the muffins.
You may reduce the amount of maple syrup if you prefer less sweetness in the muffins. I wouldn't suggest omitting it completely as the applesauce does not provide much sweetness on its own.
I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.