Muffins are such an easy thing to throw together quickly and feed hungry, growing children. I wanted to share how to bake these delicious Oatmeal Pumpkin Muffins that are packed full of hearty nutrients. They come together fast, and it’s an easy recipe to make ahead and freeze for a quick breakfast or snack.

Feeding a family on a budget, while trying to make sure they are eating healthy, can really be tricky especially during busy seasons of life. Having things like these pumpkin muffins or loaves of banana bread tucked away in the freezer really make it easier on everyone. Making them on Thursday evenings so you have the next few days of breakfasts taken care of is really nice when you are heading into a busy weekend. Lots of ways to plan ahead and set yourself up for success in feeding your family.

My Children Love These Oatmeal Pumpkin Muffins!

I have been making these muffins since my 9 year old daughter was a toddler. I had three children that were all really young, and this was a recipe that I could count on them all eating. You know that finding something that EVERYONE will eat is a Christmas miracle, so yeah.. I have made these muffins a lot! I still make them even though they’re all older because they still like them. These freeze incredibly well, but also work great in the refrigerator for up to one week in a ziplock bag.

Tips For Baking:

• You can substitute maple syrup for the brown sugar if you would like. I do not usually have 1/2 cup to spare so I tend to make it with brown sugar.
• You can use whatever yogurt you have on hand. I have used plain, greek, and even vanilla yogurt, and they have all turned out great.
• Adding shredded carrots to this recipe is also another great way to get even more nutrients in it. I make these with carrots about half the time, but if I am in a bit of a hurry I leave them out. You can add up to one cup of carrots to get the right consistency.
• These are really easy to double and freeze half the batch to save time for another day.

Oatmeal Pumpkin Muffins Ingredients:

Brown Sugar: You can substitute maple syrup of this at the same amount.

Plain Yogurt: Use whatever yogurt you have on hand.

Unsweetened Applesauce: I use plain but I think cinnamon applesauce would be great too.

Butter: Melt and then cool for a few minutes before incorporating.

Eggs

Pumpkin Puree: Canned or homemade.

Ripe Bananas: Mash ahead of time for the best consistency. Mashers like this on are so handy!

1 cup Quick Oats

2 cups All-Purpose Flour: I used all-purpose, but have also used half wheat/half all-purpose before too.

1 tsp Salt

2 tsp Baking Soda

2 tsp Cinnamon: If you want a richer flavor, add up to 3 teaspoons. You can also add a little bit of clove or nutmeg for s stronger flavor. Omit cinnamon if you used cinnamon applesauce.

*This post contains affiliate links, which means I make a small commission at no extra cost to you. 

How to Bake Oatmeal Pumpkin Muffins:

1. Preheat oven to 350 degres
2. Grease muffins tins.
3. Cream together brown sugar, yogurt, applesauce, and butter.
4. Add eggs, pumpkin, and mashed bananas. Mix well.
5. Add all dry ingredients and slowly blend in until it’s all incorporated.
6. Scoop into muffin tins and bake for 20-22 minutes. Check with a butter knife to make sure the middles are cooked.
7. Cool for about 20 minutes and enjoy!

Pin for Later…

More Recipes to Enjoy:

• Cinnamon Roll Skillet Coffee Cake
• Homemade Baked Oatmeal Recipe