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  • Writer's pictureJeremy LaLonde

Pumpkin Oat Muffins

Hearty and dense - a perfect addition to breakfast or as a filling-as-fuck snack. These come together quick as hell too - and it’s a great way to use up some extra pumpkin.

Serves: 4 large (or 6-8 small/regular - depends on the size of your muffin tins)


1 1/4 cup rolled oats

1/4 cup ground flax

1/4 cup pecans, chopped

1/4 cup dried cranberries, unsweetened

1 tsp cinnamon

1/4 tsp ground ginger

1/2 cup pure pumpkin

3 tbsp molasses


I used my Air Fryer for this - but see below for Convection Oven times.

Preheat Air Fryer to 360. Mix all your dry ingredients together. Then add the pumpkin and molasses. Stir it till it’s well combined. It’s going to be thick as fuck but that’s okay.

Ideally you have those individual silicon muffin tins - otherwise use whatever you can cram into your Air Fryer or you’ll have to use your oven. The original recipe I revamped this from said it made 6-8 muffins but my silicon cups only held under for 4 big fuckers - so that’s what I did. Scoop the mixture into your muffin cups and bake in the Air Fryer for 6-8 minutes. Keep an eye on them - you just want them golden.

Repeat if your Air Fryer couldn’t hold everything in the first batch.

Let cool a smidge then smash into your mouth.


If not using silicon muffin tins you’ll probably want to lightly grease those fuckers with something - you pick - coconut oil works - just make it super light.

No Air Fryer? No problem! Bake at 350 F for 10-12 minutes. Keep checking them. Again - golden on top is key.


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