Pumpkin Oatmeal Muffins

If muffins had a fall personality, this would be it. These pumpkin oatmeal muffins are like your favorite cozy sweater in edible form. They’re soft, fluffy, and full of that pumpkin spice goodness everyone secretly waits all year for. Perfect for breakfast, snack time, or when you want to feel festive without baking a whole pie.

Why You’ll Love This Recipe

These muffins mix the heartiness of oats with the creamy sweetness of pumpkin. They’re moist, lightly spiced, and just the right amount of sweet. Plus, they freeze beautifully, making them a great choice for meal prep. You can eat them warm with a pat of butter or cold straight from the fridge when you’re running late.

Prep Time

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Servings

12 muffins

Nutrition Information (per muffin)

Calories: 180
Protein: 4g
Carbohydrates: 28g
Fat: 6g
Fiber: 3g
Sugar: 12g

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 1/2 cups rolled oats
• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped nuts or chocolate chips

Kitchen Tools Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Muffin tin
• Paper liners
• Measuring cups and spoons
• Spatula

How to Make Pumpkin Oatmeal Muffins

1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin puree, eggs, sugar, honey, oil, vanilla, and milk until smooth.
3. In another bowl, combine oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. If using, fold in nuts or chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Helpful Tips

• Use rolled oats for the best texture. Instant oats make them too soft.
• Don’t overmix the batter. Stir just until combined.
• Add raisins or cranberries for extra sweetness.
• Store leftovers in an airtight container for up to four days or freeze for a month.

Final Thought

These pumpkin oatmeal muffins taste like autumn in every bite. They’re quick, hearty, and make your kitchen smell amazing. Give them a try and let me know how they turned out. Drop your feedback in the comments and share your favorite muffin add-ins with the community!

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Pumpkin Oatmeal Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These pumpkin oatmeal muffins are soft, moist, and perfectly spiced, with a tender crumb that melts in your mouth. Each bite delivers a warm pumpkin flavor and a cozy oat texture that feels like fall comfort in muffin form. Sweet, fluffy, and irresistibly satisfying!

Print

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 1/2 cups rolled oats
• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

1. Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
2. Whisk pumpkin, eggs, sugar, honey, oil, vanilla, and milk until smooth.
3. In another bowl, mix oats, flour, baking powder, spices, and salt.
4. Combine wet and dry ingredients. Stir gently until mixed.
5. Fold in nuts or chocolate chips if using.
6. Fill muffin cups 3/4 full.
7. Bake 20–25 minutes or until a toothpick comes out clean.
8. Cool 5 minutes in the pan, then transfer to a rack.

Notes

• Use rolled oats for best texture
• Stir batter just until combined
• Add raisins or cranberries for extra sweetness
• Store in an airtight container for up to 4 days
• Freeze for up to 1 month

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 180Total Fat: 6gCarbohydrates: 28gFiber: 3gSugar: 12gProtein: 4g