Pumpkin Breakfast Muffins

Looking for the perfect autumn breakfast on the go? Well you’ve come to the right place…

Pumpkin spice is one of my favourite flavours and these muffins are the perfect seasonal vibe.

They’re really easy to make ahead and last for a week in the fridge so you can make a batch at the weekend and have a quick breakfast to go every morning.


Pumpkin Breakfast Muffin


  • 200 g pumpkin puree
  • 65 g peanut butter
  • 240 g oats
  • 2 eggs
  • 70 g mashed banana
  • 30 g maple syrup
  • 150 ml almond milk
  • 80 g pear
  • 2 tsp cinnamon
  • 1 tsp nutmeg


  1. Pre-heat the oven to 185C.

  2. Mix the banana and peanut butter (top tip: microwave the peanut butter and bananas to help mix).

  3. Add every else and mix.

  4. Spoon into 10-12 cupcake cases and place onto a baking tray.

  5. Bake for 15 mins.