Pumpkin Oatmeal Muffins: Simple Spiced Morning Treat (Print Version)
Pumpkin Oatmeal Muffins: Easy & delicious! Bake my simple recipe for warm, spiced, wholesome muffins perfect for breakfast or a cozy snack. Get baking!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Essentials
01 -
1 ½ cups all-purpose flour
02 -
1 cup old-fashioned rolled oats
03 -
1 ½ tsp pumpkin pie spice
04 -
1 tsp baking powder
05 -
1 tsp baking soda
06 -
½ tsp salt
→ Wet Wholesome Goodness
07 -
1 cup canned pumpkin puree (100% pumpkin, not pie filling)
08 -
¾ cup packed light brown sugar
09 -
2 large eggs
10 -
½ cup vegetable oil (or melted unsalted butter)
11 -
¼ cup milk (any kind)
12 -
1 tsp vanilla extract
→ Optional Add-Ins
13 -
½ cup chocolate chips
14 -
½ cup chopped walnuts or pecans
→ Finishing Touches
15 -
Extra rolled oats for sprinkling
16 -
Pumpkin seeds for sprinkling
# Instructions:
01 -
First things first, get that oven preheating to 400°F (200°C). Then, line your 12-cup muffin tin with paper liners or give it a good spray with non-stick spray. I swear by paper liners; they make cleanup so much easier, and honestly, who needs more dishes? While the oven warms up, you can practically smell the anticipation of warm Pumpkin Oatmeal Muffins filling your kitchen, it's a lovely start to the process.
02 -
In a large bowl, whisk together your flour, rolled oats, pumpkin pie spice, baking powder, baking soda, and a pinch of salt. Make sure everything is really well combined. This is where I always make sure there are no little pockets of baking soda because that’s a flavor surprise no one wants. I remember one time, I rushed this step, and a muffin had a weird bitter bite. Oops! Take your time here; it really makes a difference for consistent Pumpkin Oatmeal Muffins.
03 -
In a separate, medium bowl, whisk together your pumpkin puree, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk it until it's all smooth and beautifully orange. You'll see the sugar dissolve and the mixture become a vibrant, creamy consistency. This is the heart of your Pumpkin Oatmeal Muffins, where all that lovely moisture and flavor comes from. Don’t be afraid to really get in there with the whisk!
04 -
Pour the wet ingredients into the dry ingredients. Now, this is important: mix just until *just* combined. A few lumps are totally okay! Overmixing is the enemy of tender muffins; it makes them tough. I've been guilty of overmixing more times than I care to admit, resulting in less-than-fluffy Pumpkin Oatmeal Muffins. Just a few gentle stirs, you’ll feel the batter come together.
05 -
Divide the batter evenly among the 12 prepared muffin cups. I usually use an ice cream scoop for this; it makes things so much tidier and ensures each muffin is roughly the same size. If you want, sprinkle a few extra oats or pumpkin seeds on top for a little visual appeal and crunch. Don't fill them to the very brim; leave a little space for them to rise beautifully.
06 -
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops will be golden brown and springy to the touch. Your kitchen will smell absolutely incredible, like a warm, spicy autumn hug. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely, if you can wait that long! Freshly baked Pumpkin Oatmeal Muffins are just irresistible.
# Notes:
01 -
Don't overmix the batter; a few lumps mean tender muffins, I learned this the hard way from dense batches.
02 -
Always use 100% pumpkin puree, not pie filling, or your Pumpkin Oatmeal Muffins will be way too sweet.
03 -
Let the muffins cool slightly in the pan before moving to a rack; they firm up better this way.
04 -
Serving these with a dollop of cream cheese frosting makes them extra special, trust me on this one!
# Equipment Needed:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowls
04 -
whisk
05 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 210 kcal
Total Fat: 9g
Total Carbohydrate: 29g
Protein: 4g