Description
Pumpkin Oatmeal Muffins are wholesome, tender, and warmly spiced, made with real pumpkin puree and hearty oats. Lightly sweetened and simple to make in one bowl, these muffins are the perfect fall baking recipe for breakfast, snacks, or cozy afternoons with a hot drink.
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)
Instructions
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin 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 together egg, pumpkin puree, milk, and oil until smooth.
Gently fold wet ingredients into dry mixture until just combined (do not overmix).
Divide batter evenly into muffin cups, filling about 3/4 full.
Bake 22–25 minutes, until golden and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack.
Notes
Do not overmix the batter—keeps muffins light and fluffy.
Sprinkle oats or cinnamon sugar on top for extra flavor.
Can substitute oil with melted coconut oil or vegetable oil.
Freeze up to 3 months; reheat in the microwave or oven before serving.
Great with chocolate chips, nuts, or dried cranberries mixed in.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Breakfast / Snacks / Desserts
- Method: Baking
- Cuisine: American