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.
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).
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.
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.
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.
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.
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 🙂
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.
Pumpkin Oatmeal Muffins
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Ingredients
- ½ cup (113 g) unsalted butter softened
- ⅔ 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 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (99 g) old-fashioned rolled oats
Instructions
- 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 butter⅔ cup (130 g) light brown sugar1 cup (227 g) pumpkin puree1 (50 g) large egg1 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 flour1 tablespoon pumpkin pie spice2 teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt1 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.
Kathy
Tuesday 21st of February 2023
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. 😋
John
Wednesday 22nd of February 2023
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 :)
Carly
Saturday 8th of October 2022
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!
Kim
Sunday 9th of October 2022
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! :)
Terri
Sunday 13th of February 2022
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!
John
Monday 14th of February 2022
Thank you, Terri! Those extra additions sound great. Kim and I are glad you enjoyed the muffins. Have a great day :)
Rose
Wednesday 12th of January 2022
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!
Kim
Wednesday 12th of January 2022
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! :)
Marsha
Monday 6th of December 2021
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!
Kim
Monday 6th of December 2021
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! :)