There’s nothing like the smell of baking spiced muffins or breads to make your house feel cozy and warm. These muffins use oats, nuts, and seeds as the base and warming spices, pumpkin, and a touch of molasses for a nourishing twist on the classic pumpkin spice muffin. The best part? It all comes together in the blender! Another bonus – each muffin packs in over 7g protein along with lots of fiber, healthy fats, iron, zinc, and selenium to name a few.
Servings 12 muffins
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1 ½ cups (156g) rolled oats
- 1 cup (156g) raw pumpkin seeds
- 1 cup (112g) raw walnuts
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp allspice
- ¾ tsp kosher salt
- 1 cup (256g) pumpkin puree
- ¼ cup (78g) maple syrup
- 2 tbsp (48g) blackstrap molasses
- 2 tbsp olive oil
- 3 large eggs
- 1 tsp vanilla extract
- Dark chocolate chips and/or chopped walnuts (optional, for topping)
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 parchment muffin cups.
- In a high speed blender (or food processor), add the oats, seeds, nuts, baking soda, spices, and salt. Blend until a fine coarse meal forms, scraping down the sides and under the blade as needed.
- Add the pumpkin, maple syrup, molasses, oil, eggs, and vanilla. Blend on low/medium until combined, scraping down the sides and under the blade to ensure everything is incorporated.
- Pour into the prepared muffin tin, filling each muffin just below the brim. Top each muffin with chocolate chips and/or chopped walnuts, if using.
- Bake for 30-35 minutes, or until cooked through and darkened/firm on top.
- Let cool for a few minutes before eating. Let cool completely on a cooling rack before storing.
- These are best eaten room temp or just warm. They’re delicious on their own or cut in half and topped with butter.
Items you can prep ahead (optional)
- Make the muffins!
Substitutions:
- To make nut-free, substitute the nuts with an equal amount of pumpkin seeds and/or sunflower seeds.
- To make vegan, you can try substituting flax eggs for the eggs or use an egg replacer.
- Easily sub 1 tbsp pumpkin pie spice for the spices.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I like these best warmed up in the microwave until just warm, but they’re also good right out of the fridge.
- Try it cut in half with a pat of butter on each half – so good!
Servings 12 muffins Prep Time 10 minutes Cook Time 35 minutes Ingredients
- 1 ½ cups (156g) rolled oats
- 1 cup (156g) raw pumpkin seeds
- 1 cup (112g) raw walnuts
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp allspice
- ¾ tsp kosher salt
- 1 cup (256g) pumpkin puree
- ¼ cup (78g) maple syrup
- 2 tbsp (48g) blackstrap molasses
- 2 tbsp olive oil
- 3 large eggs
- 1 tsp vanilla extract
- Dark chocolate chips and/or chopped walnuts (optional, for topping)
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 parchment muffin cups.
- In a high speed blender (or food processor), add the oats, seeds, nuts, baking soda, spices, and salt. Blend until a fine coarse meal forms, scraping down the sides and under the blade as needed.
- Add the pumpkin, maple syrup, molasses, oil, eggs, and vanilla. Blend on low/medium until combined, scraping down the sides and under the blade to ensure everything is incorporated.
- Pour into the prepared muffin tin, filling each muffin just below the brim. Top each muffin with chocolate chips and/or chopped walnuts, if using.
- Bake for 30-35 minutes, or until cooked through and darkened/firm on top.
- Let cool for a few minutes before eating. Let cool completely on a cooling rack before storing.
- These are best eaten room temp or just warm. They’re delicious on their own or cut in half and topped with butter.
Items you can prep ahead (optional)
- Make the muffins!
Substitutions:
- To make nut-free, substitute the nuts with an equal amount of pumpkin seeds and/or sunflower seeds.
- To make vegan, you can try substituting flax eggs for the eggs or use an egg replacer.
- Easily sub 1 tbsp pumpkin pie spice for the spices.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I like these best warmed up in the microwave until just warm, but they’re also good right out of the fridge.
- Try it cut in half with a pat of butter on each half - so good!
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