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Quick and Healthy Pumpkin Oat Muffins with Honey

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These healthy pumpkin oat muffins with honey are quick, easy, and made with simple ingredients. Perfect for busy mornings, they’re tender, moist, and full of cozy pumpkin flavor.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey (mild honey like clover or orange blossom)
  • 2 large eggs (room temperature preferred)
  • 1/4 cup melted coconut oil (or neutral oil like avocado or grapeseed)
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/3 cup dark chocolate chips (optional, mini chips recommended)
  • 2 tablespoons flax seeds or chia seeds (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together 1 cup pumpkin puree, 1/3 cup honey, 2 eggs, 1/4 cup melted coconut oil, and 1 teaspoon vanilla until smooth and combined.
  3. In a separate bowl, stir together 1 cup oats, 1 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  4. Add the dry ingredients to the wet mixture and stir with a wooden spoon until just combined. A few streaks of flour are okay—do not overmix.
  5. If using, gently fold in nuts, chocolate chips, or seeds with 5-6 folds.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 15-18 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Let the batter rest for 5 minutes before baking for more tender muffins. Check baking soda freshness for proper rise. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin oat muffins, healthy pumpkin muffins, honey muffins, quick breakfast muffins, fall baking, pumpkin spice muffins, whole wheat muffins

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