There’s something so comforting about the aroma of freshly baked muffins wafting through the kitchen, especially when they’re packed with the warm flavors of pumpkin and spices! If you’re like me and love a nutritious breakfast that’s quick to whip up, then these Pumpkin Oatmeal Muffins are just what you need. In just 30 minutes, you can have a batch of these delightful muffins ready to enjoy. Plus, they make for a fantastic meal prep option for busy mornings!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy mornings!
- Nutritious ingredients that keep you full and satisfied.
- Versatile—add your favorite mix-ins like chocolate chips or nuts.
- Great for meal prep; they freeze well for later enjoyment.
- Deliciously moist and flavorful, making them a family favorite!
Ingredients
To make these scrumptious Pumpkin Oat Muffins, you’ll need the following ingredients:
- 1 cup canned pumpkin puree
- 1 cup rolled oats + ½ cup quick oats (or 1½ cups total oats)*
- ½ cup whole wheat or all‑purpose flour (optional for firmer structure)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (or blend ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves)
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs (or flax-eggs for vegan)
- ⅓ cup maple syrup (or honey)
- ¼ cup brown sugar (optional)
- ⅓ cup vegetable oil, coconut oil, or olive oil
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
- Optional mix-ins (up to 1 cup): chocolate chips, chopped nuts, raisins, cranberries
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get baking! Follow these simple steps to create your delicious Pumpkin Oatmeal Muffins:
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or lightly grease it.
- In a large bowl, mix the dry ingredients: oats, flour (if using), baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together the wet ingredients: combine pumpkin puree, eggs, maple syrup, brown sugar, oil, milk, and vanilla until smooth.
- Gently combine the wet and dry ingredients—mix just until no dry streaks remain. If you’re adding any mix-ins, fold them in now.
- Fill the muffin cups about ¾ full with the batter.
- Bake at 350°F for 18–22 minutes (or 26–30 minutes if using more oats) until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Pumpkin Oat Muffins turn out perfectly every time:
- For a vegan option, substitute the eggs with flax-eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).
- Feel free to experiment with different mix-ins! I love adding dark chocolate chips for a sweet twist.
- If you prefer a sweeter muffin, increase the brown sugar or maple syrup slightly.
- Make sure not to overmix the batter; this keeps the muffins light and fluffy.
- For a fun twist, try adding a sprinkle of chopped nuts on top before baking for added crunch!
How to Serve
These Pumpkin Oatmeal Muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a pat of butter or a drizzle of honey for an extra treat. They also pair wonderfully with a cup of coffee or tea. If you’re looking for a quick family dinner idea, consider serving them alongside a hearty soup or salad for a balanced meal!
Make Ahead and Storage
These muffins are fantastic for meal prep! You can make a batch ahead of time and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just pop them in the microwave for a few seconds to warm them up when you’re ready to enjoy!
For more delicious recipes, check out my Healthy Chicken and Broccoli Chinese Takeout for a quick weeknight dinner idea or explore my Cabbage Soup Diet for a healthy meal prep option. And if you’re in the mood for something creamy, don’t miss my creamy garlic pasta—it’s one of my favorite easy pasta recipes!
Now that you have this delightful recipe in your hands, I can’t wait for you to try these Pumpkin Oatmeal Muffins. They’re sure to become a staple in your kitchen, just like they have in mine. Happy baking!
Pumpkin Oatmeal Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Line muffin tin or grease.
- Mix dry ingredients: oats, flour, baking powder, baking soda, spices, salt.
- Whisk wet ingredients: pumpkin, eggs, syrup, sugar, oil, milk, vanilla.
- Combine wet and dry; fold in mix-ins. Fill muffin cups ¾ full.
- Bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.