Pumpkin Oatmeal Muffins

Made with a few simple ingredients, these Pumpkin Oatmeal Muffins are the perfect way to start the day. They are delicious and bursting with pumpkin flavours and warm spices.

These muffins make for a delicious breakfast or snack. They are easy to bake and to grab on-the-go.

I love baking with pumpkin! It adds moisture and a soft pumpkin flavour. It’s perfect for fall.

For more fall recipes, try Apple Breakfast Cake, Banana Pecan Chocolate Chip Muffins, and Butter Pecan Cookies.
Why this recipe works

Pumpkin – Pumpkin puree is used and creates a moist and soft muffin!

Spices – A handful of warm spices are used that enhance and pairs so lovely with the soft pumpkin flavour.

Easy to make – Everything gets mixed together in a few simple steps.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Pumpkin – Make sure you're using puree and not pie filling. The cans look similar at the grocery store. Also make sure it is at room temperature.

Baking soda – Always double check that you’re baking soda isn’t expired!

Baking powder – Always double check that you’re baking powder isn’t expired!

Eggs – Must be at room temperature before starting your bake.

Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.

Spices – I used cinnamon, allspice, nutmeg, ginger, and a pinch of cloves in this recipe. The cloves is optional, but I highly recommend using everything else if you can.

Step by step instructions

Here is how to make and bake these Pumpkin Oatmeal Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with liners and set aside. This recipe makes 15 muffins total. If you need a recommendation, this is my favourite tin. In a small bowl, mix cinnamon and white sugar and set aside. This will be the topping for the muffins.

Step 2 – Mix dry ingredients. In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.

Step 3 – Whisk wet ingredients. In a large bowl, add brown sugar, white sugar, oil, eggs, pumpkin, sour cream, and vanilla. Whisk together until well combined.

Step 4 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

Step 6 – Scoop. Evenly scoop the batter and fill the liners up to the top. Sprinkle cinnamon sugar on top.

Step 7 – Bake. Bake the muffins at 375°F for 15-18 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 18 minute mark.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

FAQ

Can I use bananas instead of the pumpkin? 

If you want to use bananas, use my The Best Banana Muffins recipe instead!

How do I store these muffins?

These muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! I like to bake them ahead of time and grab them as a snack on my way out the door.

What kind of oats should I use?

I used large-flake oats, also called rolled oats. Don’t use quick oats.

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Pumpkin Oatmeal Muffins

Ania

Made with a few simple ingredients, these Pumpkin Oatmeal Muffins are the perfect way to start the day. They are delicious and bursting with pumpkin flavours, brown sugar, and warm spices.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 15 muffins

Calories 204 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the muffins

• 1 3/4 cups all-purpose flour
• 1 cup rolled oats
• 3/4 tsps baking soda
• 2 tsp baking powder
• 1 1/2 tsps cinnamon
• 1/4 tsp ginger
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1 cup pumpkin puree room temperature
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 1/2 cup sour cream room temperature
• 1/2 cup oil
• 2 large eggs room temperature
• 1 tbsp vanilla

For the cinnamon sugar sprinkle

• 1/2 tsp cinnamon
• 2 tbsp white sugar

Equipment

Muffin Tin

Muffin Liners

Cookie Scooper

Instructions

 

• Preheat the oven to 375°F. Line the muffin liners with liners and set aside. This recipe makes 15 muffins total. In a small bowl, mix cinnamon and sugar and set aside. This will be used for the topping.
  2 tbsp white sugar, 1/2 tsp cinnamon
• In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.
  1 3/4 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 2 tsp baking powder, 1 1/2 tsps cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, 1/2 tsp salt
• In a large bowl, add brown sugar, white sugar, oil, eggs, pumpkin, sour cream, and vanilla. Whisk together until well combined.
  1 cup pumpkin puree, 1/2 cup dark brown sugar, 1/2 cup white sugar, 1/2 cup sour cream, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla
• Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
• Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle cinnamon sugar on top.
• Bake the muffins at 375°F for 18-20 minutes. If using tulip liners, they will bake from 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 18 minute mark.
• These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Nutrition

Serving: 1muffinCalories: 204kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 116mgPotassium: 48mgFiber: 1gSugar: 16gVitamin A: 1IUVitamin C: 0.02mgCalcium: 45mgIron: 1mg

Keyword pumpkin muffins

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