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.
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.