These soft and moist pumpkin oatmeal muffins are one of my favorite fall recipes for breakfast or afternoon snacks! Using just one bowl, these easy muffins are packed with pumpkin flavor and just the right amount of spices.
Why You Will Adore This Pumpkin Oatmeal Muffins Recipe
If you’re searching for a Fall themed breakfast or snack idea, give these delectable pumpkin muffins a try!
- Taste: These pumpkin oat muffins are bursting with rich pumpkin flavor, chewy oats and the perfect amount of cinnamon and nutmeg!
- Hearty: With the addition of vitamin rich, protein and fiber packed oats, these pumpkin oatmeal muffins will keep you full longer.
- One-Bowl: Made in just one bowl without any fancy tools needed, this is an easy recipe for even the most novice bakers.
- Less Sugar: These pumpkin oat muffins contain a lower amount of sugar than traditional pumpkin muffins.
Ingredients Needed for Pumpkin Muffins
Using simple baking ingredients, these easy muffins are ready in a moments notice. Check the recipe card at the bottom of the post for exact amounts.
- Pumpkin Puree: You can use canned pumpkin puree or homemade pumpkin puree, but do not use canned pumpkin pie filling.
- Sugar: I used a combination of granulated sugar and brown sugar for the best flavor.
- Buttermilk: Buttermilk insures moist and fluffy muffins, but you could also use whole milk with 2 teaspoons of white vinegar mixed in.
- Oil: Vegetable oil or coconut oil will create the moistest muffin, however you can use applesauce instead.
- Egg: Use fresh, large eggs.
- Vanilla Extract
- Flour: I recommend using regular all-purpose flour.
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg: Freshly grated nutmeg will give you the best taste.
- Oats: Quick oats or old-fashioned oats both work well.
How to Make Pumpkin Oatmeal Muffins
Oatmeal pumpkin muffins are a breeze to mix together in just one bowl. For a tasty, nutrient-packed breakfast or snack, follow these steps:
- Prep: Preheat oven to 350°F and line a cupcake pan with paper muffin liners. Set aside.
- Mix: Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract. Beat until smooth and creamy.
- Dry Ingredients: Stir the flour, baking powder, cinnamon, and nutmeg into the wet ingredients until just combined. Fold in the oats and set aside.
- Fill the Muffin Pan: Add about 1/3 cup of batter to each paper-lined muffin cup, until 3/4th of the way full.
- Bake: Bake for 20 minutes, until a toothpick comes out clean when inserted in the center.
- Cool: Let cool for 10 minutes then transfer to a cooling rack to cool completely.
Here are some variations and tips for success:
- Don’t Over Mix: Over mixing the batter can over develop the gluten and change the consistency of the muffins. Stir until the batter is just combined.
- Spices: Substitute 2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg. Feel free to add a pinch more of these warming spices if you prefer a bolder flavor.
- Whole Wheat: Swap an equal measure of whole wheat or 50/50 white-wheat flour blend, for half of the all purpose flour.
- Sugar: If trying to avoid or reduce refined sugars, try substituting coconut sugar.
- Add-Ins: Try adding 1/3 to 1/2 cup of semi-sweet chocolate chips, white chocolate chips, dried cranberries or even chopped nuts.
How to Store Pumpkin Oat Muffins
Store muffins in a single layer in an airtight container at room temperature for up to 5 days. Be sure to line the top and bottom with a paper towel. For that just baked taste, microwave for 10 seconds before serving.
Pumpkin oatmeal muffins freeze beautifully! Once fully cooled, wrap each muffin in plastic wrap and place in a freezer safe storage bag or reusable container. Freeze muffins for up to 6 months.
Pumpkin Oatmeal Muffins
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- ½ cup buttermilk
- ⅓ cup coconut oil, vegetable oil, or apple sauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup quick oats, or old fashioned oats
- Preheat oven to 350°F and line a cupcake pan with paper liners. Set aside.
- Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract to a large bowl. Beat with an electric mixer or a whisk until smooth and creamy.
- Stir the flour, baking powder, cinnamon, and nutmeg into the wet ingredients until just combined. Set aside. Do not over-mix. Fold in the oats.
- Add about 1/3 cup of batter to each paper-lined cup (I used an ice cream scoop for this step).
- Bake for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes then transfer to a cooling rack to cool completely.
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