Pumpkin Oatmeal Muffins

Tall and fluffy Pumpkin Oatmeal Muffins! They are soft muffins with pumpkin flavour and warm spices in every bite.

These muffins are extra soft thanks to the pumpkin puree. They have cinnamon sugar flavour throughout, along with a soft hint of pumpkin.

Thanks to the oatmeal, these muffins have a great texture that pairs wonderfully with the pumpkin as well.

Baking with pumpkin makes me excited for fall! If you like pumpkin, you will love these muffins.

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• Why this recipe works
• Ingredients Notes
• Step by step instructions
• FAQ
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• Pumpkin Oatmeal Muffins

Why this recipe works

• Pumpkin – Using Pumpkin puree (not pumpkin pie filling) adds a lovely texture and flavour.
• Spices – The combination of spices makes these muffins extra delicious.
• Easy to make – These muffins come together in a few steps with no electric mixer.

Ingredients Notes

For the full recipe, check out 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.
• Pumpkin – Make sure to use pumpkin puree and not pumpkin pie filling. It doesn't get blotted.
• Baking soda – Always double check that the baking soda isn’t expired!
• Baking powder – Always double check that the 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 a handful of spices in these muffins; cinnamon, allspice, nutmeg, and ginger.

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 425°F. Line the muffin tins with liners and set aside. 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 the dry ingredients; all-purpose flour, rolled oats, baking soda, baking powder, spices, and salt. Mix together and set aside.

Step 3 – Whisk wet ingredients. In a large bowl, add all of the wet ingredients; both sugars, eggs, pumpkin puree, oil, sour cream, and vanilla. Whisk together until well combined, 2-3 minutes.

Step 4 – Add in dry ingredients. Toss the dry ingredients into the wet ones and with a spatula, gently mix to create a soft muffin batter. As soon as there are no dry streaks, stop mixing.

Step 5 – Scoop. Evenly scoop the batter into the muffin liners, filling them up to the top. Sprinkle some cinnamon sugar on top of each muffin.

Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then lower the temperature to 375°F and continue baking for 15-18 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out for them after 15 minutes.

These muffins are best served fresh or the next day. Store them in the refrigerator in a 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?

Keep the muffins on your counter for 2 days, and in the fridge in an airtight container for up to a week! You can make them ahead of time as a meal prep grab-and-go.

What kind of oats should I use?

I used large-flake oats, also called rolled oats. Quick oats are to small for these muffins.

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