Fall is finally feeling like it’s here — cooler mornings, rain, and pumpkin everything. Even if the cooler weather in Las Vegas doesn’t stick around, I’m embracing soups, stews, and pumpkin-flavored baked goods. Baking has always been my favorite, and today I’m sharing a super-easy pumpkin oatmeal muffin recipe that’s perfect for a grab-and-go breakfast, snack, or healthier dessert.

These muffins are not overly sweet, so you can add dark chocolate chips, a drizzle of icing, or a touch of honey if you want them sweeter. I love them as-is, but chocolate chips often make their way into the batter around here.

Right now I’m 32 weeks pregnant and have been indulging in sweets and carbs more than usual, but these muffins still hit the spot. I baked one batch last week (about a dozen) to photograph, and they were gone in two days — I may have eaten two as soon as they were cool. My favorite way to enjoy them is chilled from the fridge. If you’re feeding a crowd, double the recipe. I hope you enjoy them — happy fall!

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Ingredients

• 2/3 cup pure pumpkin
• 2 eggs
• 2/3 cup coconut sugar
• 1 teaspoon vanilla
• 1/4 cup coconut oil or butter
• 1 1/2 cups oat flour (you can make your own)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper or foil liners and set aside.
2. In a large bowl, combine the pumpkin, eggs, coconut sugar, vanilla, and coconut oil (or butter).
3. Add the oat flour, baking powder, cinnamon, cloves, and nutmeg. Stir until combined.
4. Optional: Fold in 1/2 cup dark chocolate chips or another favorite mix-in.
5. Spoon the batter into the liners, filling about 3/4 of the way up (this should make 12–13 muffins).
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool completely before serving. Enjoy chilled or at room temperature.

Printable recipe below.

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