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.
Make sure to also check out my bakery style pumpkin muffins, sweet pumpkin streusel muffins or these pumpkin cream cheese 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.
Baker’s Notes
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.
Yield: 12 muffins
Pumpkin Oatmeal Muffins
These soft and moist pumpkin oatmeal muffins are made using just one bowl! Packed with pumpkin flavor and just the right amount of spices, you will want to make these all season long.
Ingredients
- 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
Instructions
- 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.
Notes
Storage: 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.
Freeze: 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.
Buttermilk: If you do not have buttermilk, you can use whole milk and whisk in 2 teaspoons of vinegar. Let the mixture sit for 5 minutes, then use as you would buttermilk.
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: You can 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.
Nutrition
Serving: 1 muffin, Calories: 215kcal, Carbohydrates: 36g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 17mg, Sodium: 127mg, Potassium: 111mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3218IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 2mg
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I made this recipe today with a few changes.
Decreased the sugar to 1/2 cup brown sugar, decreased baking soda to 1/2 tsp., no salt, and added 1/2 cup dried cranberries, & 1/2 cup finely shredded carrots.
As a member of our house has kidney problems, that is why I decreased sugar, baking powder and no salt. While they did not rise as high as normally expected, they were moist and tasty!
Made these this morning. I used 2 tsp baking powder, 1/2 tsp baking soda and not quite a half tsp of salt and a 1/4 tsp cloves. I also added mini choc chips. They were delicious and a huge hit for church this morning. I made 2 batches. The only thing that came home was the empty container! Lol
I just made these and they are delicious. I like that the pumpkin and spice isn’t overpowering. It is just right. And the oatmeal gives it just the right amount of texture. My boyfriend is devouring them :)
I am looking for a “Healthy” recipe and was surprised that this recipe would be characterized as one. Sugar is not healthy. Unfortunately I will not be making this recipe.
Hi SBD, everyone has different standards of healthy. Completely understand if this recipe is not for you! However, for me, it is less sugar than store bought muffins, has other healthy additives like oats, and I use applesauce instead of the oil. These are a healthier option for people like me who do not like to give their kids sugar substitutes. You could always replace the sugar with a sugar substitute, if you please.
I also tasted strong baking powder flavor; so did my husband who does NOT have a sensitive palate at all! Will try again with a smaller amount of baking powder! I thought I made a mistake so came back to check the recipe. Basically a great recipe though!
Hi Emgee, I tested these muffins again this morning and actually had my recipe tester in a different state test them again as well. Neither of us had any issues. The muffins baked up great, nice and light, with no baking powder flavor. I also checked on Pinterest where there have been lots of recipe reviews left for this recipe and no one has had this issue either. I am sure I used 1 tablespoon of baking powder! Is there a chance you accidentally used baking soda?
Just made these today added some chocolate chips. They were a hit!
These came out awful! Are you sure 1 TBLS of baking powder is correct??? What a waste of time.
Hi Rebecca! What was awful about them? Did they not bake up correctly or was the taste not what you expected? I would love to help figure out what went wrong!
Everything about these is perfect, however the amount of baking powder seems like WAY too much! My husband and I both noticed they taste odd, and a google search says rule of thumb is 1 tsp per cup of flour. He refuses to eat them, I’m destined to somehow remedy this. Disappointed because otherwise they’d be great!
So, hubby diabetic. He does well with oat flour, but not regular. I subbed the oat flour for the all purpose. Since batter thickens pretty heavily I put both oil and applesauce in it. I let batter set to absorb the oats. They bake a bit longer.
I also used a sugar sub for both of the sugars. Swerve brown sugar and monk fruit for regular sugar. These were very hearty and moist. Kept in fridge and nuked for 10-15 seconds. Thank you for recipe!
So glad it worked out, thank you for sharing your tips for substitutions!
I’m making these tonight