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Pumpkin Oat Muffins

Fruit | Veggies | Grain | Protein
Cooling Time 30 minutes
Servings 1
Author Katie's Conscious Kitchen



  • 1 oz rolled oats

Fruit & Veggies

  • 3 oz pumpkin puree unsweetened
  • 3 oz banana, mashed about 1 small banana


  • 2 Tbsp almond butter 1 oz
  • 2 Tbsp dry toasted pecans 1 oz


  • 1/4 tsp baking powder
  • 1 tsp pumpkin pie spice see notes for DIY version
  • 1/4 tsp vanilla extract


  • Preheat the oven to 375°F. Lightly grease muffin tins or use muffin liners.
  • Combine all ingredients in a large bowl and mix well.
  • Scoop the batter into each muffin tin almost all the way to the top. I usually make 4 muffins.
  • Bake for 25-30 minutes or until they have firmed up.
  • Cool completely before eating, otherwise they will be too gooey.


  • DIY Pumpkin Pie Spice:
    • 1/2 tsp cinnamon
    • 1/8 tsp allspice
    • 1/8 tsp ground nutmeg
    • 1/4 tsp ground ginger
  • To make these muffins gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.