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–+ servings

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

Ingredients
 
 

For the muffins

For the cinnamon sugar sprinkle

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!