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. It’s sprinkled with a buttery cinnamon streusel that pairs perfectly with the fluffy pumpkin muffins.
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.
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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.
Butter – I used unsalted butter. This will be for the streusel. This will be completely melted.
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 Breakfast 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. If you’re using tulip liners like I did, this recipe will make 8-10 of them total.
Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using your hands, mix this until combined. Then add 1 tbsp of extra flour on top and using a fork, mix the streusel into smaller and larger pieces. You may have to add 1 more tbsp of flour if the butter is not completely absorbed - see photo for reference. Set aside while you make the muffin batter.
Step 3 – 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 4 – 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 5 – 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 divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 7 – Bake. 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!
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.
Do I have to make the streusel?
No! But it really brings a nice buttery muffin crunch to them when they bake up. If you don’t make the streusel, sprinkle some white sugar on top.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffin batter.
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
Ingredients
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 streusel
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3/4 cups flour + 1 tbsp on the side
- 6 tbsp butter partially melted
Instructions
- Preheat the oven to 375°F. Line the muffin liners with liners and set aside. This recipe makes 15 muffins total. If you’re using tulip liners like I did, this recipe will make 8-10 of them total. Melt the butter for the streusel and allow to cool for 10 minutes before beginning (must be lukewarm).
- In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 3 times until you no flour streaks remain. See photo for reference. Set aside while you make the muffin batter.1/4 cup white sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3/4 cups flour + 1 tbsp on the side, 6 tbsp butter
- 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, 1 1/2 tsps cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, 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 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 streusel 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!
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