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Pumpkin Oatmeal Muffins

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Start your day with our fresh-baked pumpkin oatmeal muffins. These flavorful muffins are the perfect treat for pumpkin season!

That’s right, it’s pumpkin season! Are you ready for all those pumpkin recipes? I know I am.

For today, Kim and I are sharing our pumpkin oatmeal muffins. They’re so good, especially when served alongside a cup of pumpkin spice coffee.

Now, we made these breakfast muffins using pumpkin puree and pumpkin pie spice. Meaning, they’re going to taste similar to our pumpkin bread. However, the muffins are a little sweeter.

If you want, you can reduce the sugar amounts. Take a look at the tips section for more helpful hints and information.

If you’re looking for oatmeal in a different form, try out steel cut oats with blueberries or strawberry steel cut oats.

We also have a bakery-style, jumbo pumpkin muffin with streusel topping that doesn’t have oats but is totally amazing. It’s a different style of muffin but still has tons of pumpkin flavor.

The oat muffins sitting on a black rack.

How to make pumpkin oatmeal muffins from scratch?

First, preheat your oven to 350°F, and grease a muffin tin. Alternatively, you can use muffins liners instead of non-stick cooking spray.

Next, grab a large mixing bowl and a hand mixer (or use a stand mixer).

Butter and brown sugar combined in a mixing bowl.

Use your mixer to beat the butter and brown sugar. You want the sugar mixture to become light and fluffy.

The process should take about 3-minutes. Afterward, add in the pumpkin puree, vanilla extract, and cracked egg. Combine all the ingredients using the mixer (for about 1-2 minutes). Set the bowl aside for now.

The dry ingredients combined in a separate mixing bowl.

Now, grab another mixing bowl (medium to large) and whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.

Then, pour the dry ingredient mixture into the bowl with the wet ingredients.

The wet and dry ingredients combined in a bowl.

After that, use your hand mixer (on low speed) to combine everything into a muffin batter.

Once the wet and dry ingredients are mixed, use a rubber spatula to fold the rolled oats into the muffin batter.

The rolled oats folded into the muffin batter.

At this point, you can start filling the tin and baking the muffins. Whether you used liners or not, only fill each spot about 1/2 to 2/3 full with batter.

The pumpkin muffin batter transferred to a muffin tin.

Put the pumpkin muffins into the oven to bake for 18-20 minutes or until they pass the toothpick test.

Last, remove them from the oven and let them cool for a few minutes before serving. That’s it, your pumpkin oatmeal muffin recipe is done! Kim and I hope you enjoy the treat and wish you all the best 🙂

The baked muffins cooling in the muffin tin.

Pumpkin Oatmeal Muffins Recipe Tips:

  • These muffins might be a little sweet for a breakfast dish. So, feel free to decrease the sugar amounts. With that being said, taste test the batter before baking. That way, you know whether or not to add more sugar. I know, I know, eating raw batter is not a good idea. So, if you know of a better method, then use it instead of mine.
  • When combining the wet and dry ingredients, you only want to mix the batter until the flour streaks disappear. Over mixing breads and muffins can result in a dense, heavy final product.
  • Personally, I like to use a small 1/3-cup sized measuring cup to transfer the batter into the muffin tin. Simply put, it’s more accurate than a spoon.
The finished pumpkin muffins on a cooling rack.
Fresh baked pumpkin oatmeal muffins on a cooling rack.

Pumpkin Oatmeal Muffins

4.6 from 151 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Servings


  • ½ cup (113 g) unsalted butter, softened
  • cup (130 g) light brown sugar
  • 1 cup (227 g) pumpkin puree
  • 1 (50 g) large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (99 g) old-fashioned rolled oats


  • Preheat the oven to 350°F, and grease or line a muffin pan with paper liners.
  • In a large bowl, use a hand mixer to beat the butter and brown sugar on low speed until light and fluffy, about 3 minutes. Add the pumpkin puree, egg, and vanilla, and beat until well mixed. Set aside.
    ½ cup (113 g) unsalted butter
    ⅔ cup (130 g) light brown sugar
    1 cup (227 g) pumpkin puree
    1 (50 g) large egg
    1 teaspoon pure vanilla extract
  • In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix on low speed just until no flour streaks remain. Gently fold in the rolled oats.
    1 cup (120 g) all-purpose flour
    1 tablespoon pumpkin pie spice
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 cup (99 g) old-fashioned rolled oats
  • Fill each cavity of the muffin pan about ½ to ⅔ of the way full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
  • Enjoy warm, and store any leftovers in an airtight container for up to 3 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pumpkin oatmeal muffin. Actual calories will vary.
*For more information and tips, please refer to the post.


Serving: 1muffinCalories: 193kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 225mgPotassium: 105mgFiber: 2gSugar: 13gVitamin A: 3435IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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Recipe Rating


  1. 5 stars
    These are incredible – so light and tender! My husband, my baby, and I all *loved* them.
    I had to make a couple of changes because I didn’t have everything on hand, but nothing huge: used olive oil instead of butter, reduced sugar to 1/2 cup, and used half whole wheat flour. I also used about 2 heaping teaspoons of cinnamon and one heaping teaspoon of allspice since I didn’t have pumpkin pie spice.
    These are going into our regular fall breakfast rotation. I can’t wait to make them again!

    1. Thank you for commenting and rating the recipe card! We’re glad to hear everybody liked the muffins and that the substitutions worked out well. Thank you again and have a lovely day 🙂

  2. 5 stars
    Made exactly as written. Absolutely delicious and came together quickly. Wasn’t sure if we’d like the full 1 tbsp. of pumpkin pie spice, but they were perfect. Will definitely be making again.

    1. Good morning Michele, thank you for commenting and rating the recipe! If you’re hesitant about any spices in our recipes, feel free to reduce them, substitute them, or leave them out altogether. We’d rather you modify the flavors to your liking. It’s better than making something you won’t enjoy. Have a lovely day 🙂

  3. 5 stars
    This is an excellent recipe! It’s neither to sweet, nor too spice-heavy. And I like the fact that butter is used instead of oil. I made it a few times just as is, but then added chopped walnuts and “some” unsweetened applesauce to add some additional moisture since I added the walnuts. I started making these to help with some (ahem) digestion issues, but now I make them just because my family and I enjoy them so much. Thank you so very much!

    1. Thank you Pat! Kim and I are thrilled you and your family enjoy the muffins. The walnuts and applesauce sound like tasty additions. Thank you again for commenting and rating the recipe. Have a lovely day 🙂

  4. 5 stars
    DELICIOUS!! I followed your recipe… except for a few add ins. I added 1/3 c toasted chopped walnuts, 1/3 c fresh blueberries, 1/3 c dried cranberries, and substituted fresh ground flax seed for a bit of the flour. Warmed in microwave, spread with plant butter and served with a steaming mug of coffee. The muffins are moist and just the right amount of pumpkin. Truly a breakfast muffin. 😋

    1. Thank you Kathy! Toasted walnuts, blueberries, and dried cranberries sound like tasty additions. Thank you again for commenting and providing some great ideas. Have a lovely day 🙂

  5. These were awesome! My 4 year old loved helping me. We couldn’t find “pumpkin spice” but did find apple pie spice and we put a couple chocolate chips on top. His idea, not mine but such a good idea. Thank yoU!

    1. Thanks so much, Carly!

      Apple pie spice is a great substitute to pumpkin pie spice, so that was a good swap. Chocolate chips were also a awesome idea! Yum! We’ll have to add some the next time we make these muffins. Have a wonderful day! 🙂

  6. These are so good. I added a small can of crushed pineapple, 1/2 cup of slivered almonds, 1/2 cup walnuts, 1/4 cup of chia seeds just to add some breakfast heft. Thanks!

  7. Hi! I’d love to make these to use up some pumpkin I have left from last season. Could you use regular granulated sugar instead of the brown sugar? Thanks!

    1. Hi Rose!

      Yes, granulated sugar will work in place of the brown sugar. The color and texture of the muffins may be slightly different since brown sugar has more moisture and is darker in color. It will still work. Have a wonderful day! 🙂

  8. I’m definitely going to make these muffins but I think there might be a typo in the recipe. Did you mean to put 1 Tablespoon Pumpkin Pie Spice or should that be 1 teaspoon?

    Thank you!

    1. Hi Marsha!

      Thanks for asking! It’s 1 tablespoon of pumpkin pie spice. Our recipes are usually a little heavier on the warming spices, so we encourage our readers to adjust those to meet their tastes. It definitely won’t mess up the recipe to reduce the pumpkin pie spice to 1 teaspoon. The flavor just won’t be as strong. Hope that helps. Happy Holidays! 🙂

  9. 5 stars
    I made a double batch but since my can of pumpkin was 15 oz., I added 1 oz of molasses to make up the difference needed. Also used 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves and 1 tsp freshly grated ginger as I had no pumpkin pie spice. This is an easy, delicious muffin.

    1. Hi Donna!

      Thanks so much for providing that information! We use a third party calculation service, and sometimes it does miscalculate. I’ve rerun the information in the recipe, and it came out almost exactly with the same calories you provided. We’re happy you enjoyed the muffins and are sorry the information was incorrect. It should be fixed now. 🙂 Have a wonderful weekend!

  10. I made these gf and dairy free!! Added raisins, walnuts, and shredded coconut to make like a morning glory muffin. So yummy will be making again!!! Might try xylitol instead of brown sugar to see how that tastes.

    1. Hi Alex!

      Those sound like some great substitutions! Did you happen to use the same amount of GF flour? I’d love to make a GF batch for us and was just curious. We haven’t tried any alternate flours with this recipe yet. Thanks for trying the recipe and coming back to comment! We hope you enjoy the rest of your weekend.

    1. Good Morning Erin, that’s a good question. While I’ve never frozen them, I’m sure they can be stored in your freezer once they’ve cooked and cooled. Most muffins, when properly stored, will last about 2 months. I hope this information helps and I wish you a lovely day 🙂