Name: Pumpkin Oatmeal Muffins
Prep time: 10 min
Cook time: PT-489745H14M43S
Total time: PT-489745H14M43S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (190 g); 1 cup old-fashioned oats (90 g); 3/4 cup brown sugar (150 g); 1 teaspoon pumpkin pie spice (5 g); 1 tablespoon baking powder (12 g); 1/2 teaspoon baking soda (2.5 g); 1/2 teaspoon cinnamon (2.5 g); 1/2 teaspoon salt (2.5 g); 1 large egg; 1 can pumpkin puree (15 oz / 425 g); 3/4 cup milk (180 ml); 1/3 cup canola oil (80 ml)

Jump to Recipe

Fall has a way of making us crave warm, spiced baked goods that feel like a hug from the inside out. That’s exactly what these Pumpkin Oatmeal Muffins deliver. With wholesome oats, real pumpkin puree, and cozy spices, they’re the perfect balance between hearty and tender. Whether you need a healthy muffin for breakfast, a snack idea for busy afternoons, or just a little something to make your kitchen smell like autumn, this recipe will become a seasonal favorite.

The best part? These muffins come together in under 40 minutes, which means you can whip up a batch before the kids wake up or while your coffee brews on a chilly Saturday morning. Pair them with your favorite hot drink, and you’ve got fall baking at its finest.

Why You’ll Love These Pumpkin Oatmeal Muffins

Packed with wholesome oats for texture and heartiness.
Uses real pumpkin puree—perfect for pumpkin recipes this season.
Lightly sweetened, making them a healthy muffin choice for breakfast or snacking.
Simple one-bowl mixing and no fancy equipment required.
The perfect fall baking recipe to keep in your back pocket.

Ingredients You’ll Need

1 ½ cups all-purpose flour (190 g)
1 cup old-fashioned oats (90 g)
¾ cup brown sugar (150 g)
1 tsp pumpkin pie spice (5 g)
1 tbsp baking powder (12 g)
½ tsp baking soda (2.5 g)
½ tsp cinnamon (2.5 g)
½ tsp salt (2.5 g)
1 large egg
1 can (15 oz / 425 g) pumpkin puree
¾ cup milk (180 ml)
⅓ cup canola oil (80 ml)

Step-by-Step Directions

Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan or line with paper liners.
In a large bowl, whisk together flour, oats, sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk egg, pumpkin puree, milk, and oil until smooth.
Gently fold wet ingredients into dry ingredients until just combined (do not overmix).
Divide batter evenly among muffin cups (about ¾ full).
Bake 22–25 minutes, until golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer muffins to a wire rack.

Tips for Baking the Best Muffins

Don’t overmix the batter—this keeps your muffins fluffy instead of dense.
For extra flavor, sprinkle oats or cinnamon sugar on top before baking.
Swap canola oil for melted coconut oil or vegetable oil if you prefer.
These muffins freeze beautifully—perfect for meal prep breakfasts or snack ideas.

A Little Story from My Kitchen

I first made these muffins on a brisk October morning when I was craving something pumpkin-y but not overly sweet. My kids usually go for cupcakes, but these muffins surprised them—they loved the tender crumb and even asked if they could pack some in their lunchboxes. That was my sign that this breakfast recipe was a keeper. Now, every fall, we bake a batch together on Sunday afternoons, and the smell of cinnamon and pumpkin drifting through the house feels like a tradition in itself.

What to Serve with Pumpkin Oatmeal Muffins

These muffins are versatile and fit into almost any part of the day:

A warm latte, cappuccino, or pumpkin spice coffee for a cozy morning treat.
A side of Greek yogurt and fruit for a balanced breakfast.
Packed in a lunchbox as a wholesome snack idea.
Paired with a hot cup of tea or cider during an afternoon break.

How to Store Your Muffins

Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep them moist, place a paper towel in the container to absorb excess moisture.

For longer storage, freeze muffins in freezer bags for up to 3 months. Reheat in the microwave for 20–30 seconds or warm in the oven at 300°F until heated through.

FAQs About Pumpkin Recipes

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly softer. Old-fashioned oats give a heartier bite.

Can I make these muffins gluten-free?

Yes—swap the all-purpose flour for a 1:1 gluten-free baking blend and ensure your oats are certified gluten-free.

Can I add mix-ins?

Definitely! Chocolate chips, chopped nuts, or dried cranberries make great additions.

Can I make them dairy-free?

Yes—use almond milk, oat milk, or soy milk instead of regular milk.

Bringing It All Together

Pumpkin Oatmeal Muffins are the kind of fall baking recipe you’ll return to again and again. They’re simple, wholesome, and versatile—equally at home on a busy weekday morning or a lazy weekend brunch table. With their warm spices, tender crumb, and just the right amount of sweetness, these healthy muffins prove that pumpkin recipes can be both nourishing and delicious. Bake a batch, and let autumn flavor your day one muffin at a time.

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