Pumpkin Oatmeal Mini Muffins

A Few Words…

Last week I made a delicious Pumpkin, Saffron & Orange Soup with Caramelized Pumpkin Seeds but I still had quite a bit of pumpkin left, so I roasted it! Once roasted, I puréed the pumpkin, kept some out for baking and then packaged 1 cup portion sizes in freezer baggies and froze them for later use.

Are these muffins cute or what? Not only are they cute, but they taste amazing! I made 38 mini muffins, but not on purpose. I wasn’t sure how much the muffins would rise while baking, so I only filled the tins 1/2-3/4 full, so it made alot. But I like to share so I gave some away and froze some too. You know how much I loveeeee mini desserts 🙂 These muffins can easily be made gluten free as well!

The bright orange flesh of a pumpkin is loaded with fiber, antioxidants and key vitamins and minerals. It’s also easy to use pumpkin puree in a variety of recipes and is great for baking since it cuts the amount of fat used.

Here are some other goodies using pumpkin:
Chewy Pumpkin Blondies
Chocolate Chip Pumpkin Loaf
Pumpkin Gingerbread Muffins

If you never baked or cooked using pumpkin before, today may be the day to try! These muffins can be made full size too – fill the muffin tins 3/4 full and bake for about 20 minutes (use cake tester to see if done!

If you need any Mini Muffin 24 cup pans, please click here to buy them!

Pumpkin Oatmeal Mini Muffins

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Makes 24-30 mini muffins


  • 1 1/2 cups rolled oats (*if making gluten free, use oats that are labeled gluten free so there's no cross contamination with wheat and barley)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/2 cup brown sugar
  • 3 tbs. canola oil
  • 1 tsp. vanilla extract
  • 2 tbs. unsweetened cocoa powder
  • 1/4 cup mini chocolate chips, plus extra for on top

Place the rack in the middle of the oven and preheat to 350°F. Line a 24 mini muffin pan cups with parchment paper liners and set aside.

Put the oats in a blender and pulse until finely ground. Add the baking powder, baking soda, salt and pumpkin pie spice and pulse until blended.

Add the eggs, pumpkin puree, brown sugar, oil and vanilla extract into a large bowl. Using a hand held mixer, mix the ingredients together until combined.

Gently fold the dry ingredients into wet ingredients, add 1/4 cup of the mini chocolate chips and mix until just moistened. Put half the batter into a separate bowl; add the cocoa powder to this bowl and stir.

Spoon about 1 tablespoon of the plain pumpkin batter into each muffin liner. Add another tablespoon of the chocolate batter on top. The muffin liners should be almost full, if you have leftover batter, repeat until you are done. Take a knife and lightly swirl the chocolate batter into the plain. Add a few chocolate chips on top of each muffin, and bake on the middle shelf for about 15 minutes, until a cake tester comes out clean. Fill the empty muffin tins with a bit of water so they don’t burn prior to baking.

Freezes well!