Quick Freezer-Friendly Pumpkin Oat Muffins
These Quick Freezer-Friendly Pumpkin Oat Muffins are tender, perfectly spiced, and made in one bowl (or food processor) in about 30 minutes. They’re perfect for busy mornings—grab one from the freezer, microwave for 20 seconds, and enjoy a warm, wholesome breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (180g) rolled oats
- 1 cup (245g) canned pumpkin puree
- 2 large eggs
- ½ cup (120ml) milk (any kind)
- ½ cup (100g) packed brown sugar
- ¼ cup (60ml) melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (90g) chocolate chips (optional)
- ½ cup (60g) chopped pecans or walnuts (optional)
- ¼ cup (35g) dried cranberries (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray generously with cooking spray.
- In a food processor, add the rolled oats and pulse for about 30 seconds until you have a fine flour.
- Add the cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder to the oat flour. Pulse 3-4 times to combine.
- Add the pumpkin puree, eggs, milk, brown sugar, melted oil, and vanilla extract. Process for about 20 seconds until the batter is smooth and fully combined. Scrape down the sides once if needed.
- If using add-ins (chocolate chips, nuts, or dried cranberries), transfer the batter to a bowl and fold them in by hand.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Cool completely before freezing. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Notes
For dairy-free, use almond milk and coconut oil. For gluten-free, use certified gluten-free rolled oats. If batter seems too thick, add milk 1 tablespoon at a time. Let batter rest 5 minutes before baking for more tender muffins. Double-check leavening agents to avoid flat muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 12
- Sodium: 210
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
Keywords: pumpkin muffins, oat muffins, freezer-friendly muffins, easy breakfast, pumpkin oat muffins, healthy muffins