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+ servings

Pumpkin Spice Oat Muffins & Cookies

Tami Kramer Nutmeg Notebook
Delightful fall spices abound in these hearty muffins and cookies.
5 from 1 vote
Course Breakfast, Snack
Cuisine American
Servings 12 12 muffins or 24 cookies


  • Blender, Mixing Bowl, muffin pan, baking sheet


  • 14 ounces very ripe banana or about 1 3/4 cups mashed banana
  • 1 15 oz can pumpkin puree no sugar added
  • 1/2 cup applesauce no sugar added
  • 6 each Medjool dates, pitted or to taste
  • 1/2 cup quinoa flakes or ground quinoa or ground millet or ground oats
  • 2 cups quick cooking steel cut oats if you only have regular steel cut oats just process them in a food processor to make them smaller
  • 2 1/2 cups rolled oats or old fashioned oats
  • 1/4 cup golden flaxseed meal
  • 1 -1 1/2 tablespoons pumpkin pie spice - start with 1 tbls and add more if you wish. I like 1 1/2 tablespoons.
  • 1/2 teaspoon vanilla powder
  • 1/2 cup golden raisins or unsweetened chocolate chips


  • Preheat oven to 350 degrees.
  • In a blender container add banana, pumpkin puree, applesauce and dates and process until smooth and creamy. Set aside while preparing the dry ingredients.
  • In a large bowl combine the quinoa flakes, quick cooking steel cut oats, rolled oats, golden flaxseed meal, pumpkin pie spice, vanilla powder and raisins. Stir to combine.
  • Add the contents of the blender to the bowl of dry ingredients and stir until well combined.
  • If the muffin batter is too wet add more oats until it is the right consistency. See the video to see how I like the batter to be.
  • If making muffins use a 1/2 cup measure cup to measure out the batter into each muffin cup. I like silicone muffin pans but you can also use regular muffin tins with parchment liners.
  • If making cookies I use a 2 ounce food scoop, you can also use a 1/3 cup measuring cup. Portion the cookies onto a baking sheet lined with parchment paper or a silpat mat. Using a silicone spatula flatten the cookies so they are a uniform shape.
  • Bake muffins for 30 minutes, cookies for 25 minutes.


These muffins and cookies freeze well. They are wonderful for breakfast or snacks. Take them hiking, biking, in a lunch box. Great for kids and adults alike.
Time Saving Tip: Make your own muffin/cookie mixes. While you have all the ingredients out go ahead and batch prep a couple extra containers of just the dry ingredients. That way you can make muffins or cookies quickly whenever you want!
Tried this recipe?Let us know how it was!