Pumpkin Oatmeal Muffins are soft, moist, and just the right amount of hearty with a sweet touch of pumpkin flavor and a comforting texture from oats. These little muffins are perfect for cozy mornings when you want something warm and filling without a lot of fuss.
I love making these in the fall when pumpkin is everywhere. The smell of pumpkin mixed with cinnamon and a hint of nutmeg baking in the oven feels like a little hug in muffin form. Plus, the oats add a bit of chewiness that makes them a bit more satisfying than your usual muffin. I usually keep a batch in the freezer to grab when I’m in a rush – they warm up beautifully in just a minute.
These muffins are great on their own, but I also enjoy spreading a little butter or cream cheese on them. They make a nice snack and are great for lunchboxes too. Sometimes I add a handful of raisins or a sprinkle of chopped nuts on top before baking for a bit more texture and sweetness. Whether you’re starting your day or looking for a comforting treat, these pumpkin oatmeal muffins always feel like the right choice.
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of the flavor. Use canned pumpkin for convenience or roast your own pumpkin if you want richer, fresher flavor. Avoid pumpkin pie filling since it has added sugar and spices.
Rolled Oats: They add texture and keep the muffins moist. If you don’t have rolled oats, quick oats work fine but avoid instant oats which are too fine.
Brown Sugar: I prefer dark brown sugar for a deeper molasses flavor, but light brown sugar works well too. For a healthier twist, try coconut sugar or maple syrup (reduce milk slightly if using syrup).
Oil: Vegetable or canola oil gives a neutral flavor, but melted coconut oil is a great swap for a bit of extra richness and subtle sweetness.
Spices: Cinnamon is key, with nutmeg and ginger adding warmth. If you don’t have cloves, you can skip them or try allspice as a substitute.
Chocolate Chips: These are optional but add a nice touch. Feel free to swap for raisins, walnuts, or leave them out for a classic muffin.
How Do I Make Sure My Muffins Stay Moist and Soft?
Moisture comes from the pumpkin puree, oil, and soaked oats. Here’s how to keep that perfect softness:
- Soak your oats: Let the oats sit in milk for at least 10 minutes before mixing. This softens them so your muffins won’t feel dry or gritty.
- Don’t overmix: Stir the wet and dry ingredients just until combined. Overmixing leads to dense, tough muffins.
- Watch baking time: Check muffins at 18 minutes and test with a toothpick. Overbaking dries them out.
- Cool in the pan: Letting them sit in the muffin tin for a few minutes helps the structure set without losing moisture.
Equipment You’ll Need
- Muffin tin – makes perfect, even-shaped muffins every time.
- Mixing bowls – one for wet ingredients, one for dry to keep things organized.
- Measuring cups and spoons – ensure you add the right amounts for great results.
- Spoon or rubber spatula – for gentle mixing without overworking the batter.
- Whisk – helps combine dry ingredients evenly and break up lumps.
- Toothpick or cake tester – to check if muffins are baked through.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a nice crunch that pairs well with pumpkin.
- Mix in ½ cup raisins or dried cranberries for a sweet burst in every bite.
- Swap chocolate chips for white chocolate or butterscotch chips for a different sweet flavor.
- Try adding a teaspoon of espresso powder to the batter to bring out the pumpkin spice flavors more.
How to Make Pumpkin Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup pumpkin puree
- ½ cup brown sugar (light or dark)
- ¼ cup vegetable oil or melted coconut oil
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 22 minutes to bake. Add a few extra minutes for cooling before serving, so plan for around 35 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Soften Your Oats:
In a big bowl, mix the rolled oats with the milk. Let this sit for about 10 minutes to soften the oats, which helps make the muffins nice and moist.
3. Mix Wet Ingredients:
Add the pumpkin puree, brown sugar, oil, eggs, and vanilla extract into the oat mixture. Stir everything together until it’s combined well.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and optional cloves). This makes sure the spices and rising agents go evenly throughout the muffins.
5. Bring It All Together:
Pour the dry ingredients into the wet mixture slowly. Gently stir until everything is just combined. Be careful not to overmix because that can make the muffins tough.
6. Add Chocolate Chips (Optional):
If you like, fold in the chocolate chips now for a little sweet surprise in every bite.
7. Fill the Muffin Cups:
Divide the batter evenly across your muffin tin, filling each cup about ¾ full so the muffins can rise nicely without overflowing.
8. Bake:
Place the muffin tin in the oven and bake for 18 to 22 minutes. Check by inserting a toothpick in the center; if it comes out clean, they’re done.
9. Cool Down:
Take the muffins out of the oven and let them cool in the tin for 5 minutes. Then move them to a wire rack to cool completely. This helps them set up and makes them easier to remove.
10. Enjoy!
Your pumpkin oatmeal muffins taste wonderful warm or at room temperature. Perfect for breakfast, a snack, or a cozy treat any time of day.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw it in the fridge overnight and stir well before measuring to get an even consistency for your muffins.
Can I Substitute the All-Purpose Flour?
You can use whole wheat flour for a nuttier flavor and more fiber, but your muffins may be a bit denser. For a gluten-free option, try a gluten-free flour blend that measures cup-for-cup like regular flour.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months; just thaw or warm before eating.
Can I Make These Muffins Vegan?
Yes, to make them vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk and oil. The texture might be slightly different but still delicious!
