oatmeal pumpkin muffins recipe

Written ByJenny Smyth Posted on
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The Best oatmeal pumpkin muffins recipe

I’ve been making oatmeal pumpkin muffins for years, and they’re always a hit with my family. The combination of the hearty oatmeal, the sweetness of the pumpkin, and the warmth of the spices is just perfect. I love how these muffins are a great way to use up leftover pumpkin puree, and they’re also a fantastic breakfast or snack option.

The best part? They’re ridiculously easy to make. I just toss all the ingredients into a bowl, mix until combined, and scoop into muffin tins.

It’s a simple recipe that’s perfect for busy mornings or after-school snacks. My kids adore helping me mix the batter, and they always get excited when they see the finished product. We love serving these muffins with a drizzle of honey or a sprinkle of cinnamon on top – it adds just the right touch of sweetness and spice.

And let’s not forget about the health benefits – oatmeal is packed with fiber, while pumpkin puree is full of vitamins and antioxidants. It’s a win-win situation for everyone involved! I’ve experimented with different types of milk in this recipe – you can use almond milk, soy milk, or even regular old cow’s milk if you prefer.

Just be sure to adjust the amount of liquid accordingly based on your choice of milk. This recipe is also super adaptable; feel free to add in chopped nuts, dried fruit, or even chocolate chips if you want to mix things up.

Oatmeal Pumpkin Muffins

4.5 from 1143 votes

Moist and delicious oatmeal pumpkin muffins perfect for breakfast or a snack. These muffins are packed with pumpkin puree and warm spices, and topped with a crunchy oat streusel.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cups old-fashioned oats
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
2 large eggs

For the Streusel Topping

1/2 cup old-fashioned oats
1/4 cup all-purpose flour
2 tbsp brown sugar
2 tbsp cold unsalted butter
1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Line a muffin tin with 12 paper liners.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4In a large bowl, combine oats, pumpkin puree, brown sugar, granulated sugar, vegetable oil, milk, and eggs.
5Stir until well combined.
6Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
7The batter will be thick.
8Divide the batter evenly among the prepared muffin cups.
9Fill each cup about 3/4 full.
10In a small bowl, combine oats, flour, brown sugar, and cinnamon for the streusel topping.
11Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
12Sprinkle the streusel topping evenly over the muffin batter in each cup.
13Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
14The muffins should be golden brown and firm to the touch.
15Remove the muffins from the oven and let them cool in the tin for 5 minutes.
16After 5 minutes, transfer the muffins to a wire rack to cool completely.
17Serve the muffins warm or at room temperature.
18Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

🔧Equipment

Muffin tin
Mixing bowls
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 250mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 5g

📝Notes

Tips: For a vegan version, substitute flax eggs for the large eggs and use almond milk instead of regular milk. You can also add mix-ins like chocolate chips, nuts, or dried fruit to customize your muffins.

Watch Video Of How Oatmeal Pumpkin Muffins Works

These oatmeal pumpkin muffins are always a hit with my family – they’re delicious, nutritious, and ridiculously easy to make. And let’s not forget about storage and reheating ideas!

You can store them at room temperature for up to 3 days or freeze them for up to 2 months. When you’re ready to serve them again, simply thaw overnight in the fridge or reheat them in the microwave for 20-30 seconds each.

We love serving these muffins with a drizzle of honey or a sprinkle of cinnamon on top – it adds just the right touch of sweetness and spice.

❓ Frequently Asked Questions About Oatmeal Pumpkin Muffins

Q: What type of oats should I use in this recipe?

You can use either rolled oats or old-fashioned oats in this recipe – both will yield delicious results.

Q: Can I substitute other types of milk in this recipe?

Yes, you can use any type of milk you prefer – almond milk, soy milk, coconut milk, etc.

Q: Do I need to refrigerate these muffins after baking?

Nope! You can store them at room temperature for up to 3 days or freeze them for up to 2 months.

Q: Can I make these muffins gluten-free?

Yes – simply substitute the all-purpose flour with a gluten-free flour blend.

Q: How do I ensure my muffins are evenly baked?

To ensure even baking, make sure your oven is at the correct temperature and use a timer to keep an eye on your muffins’ baking time.

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