There’s something about fall that just makes you crave a warm muffin straight from the oven. The leaves start turning, your cozy sweaters come out of hiding, and suddenly, Pumpkin Oatmeal Muffins feel like a non-negotiable. Whether you need a healthy pumpkin snack for your morning rush or an easy pumpkin muffins recipe that the whole family will devour, this one’s a winner.
These muffins are soft, hearty, and perfectly spiced—like a hug in muffin form. I love them because they balance indulgence with nutrition (hello, oats and pumpkin puree!). They’re not overly sweet, and they freeze beautifully, which means you can make a batch now and enjoy them all season long.
Why You’ll Love These Pumpkin Oatmeal Muffins
- They’re quick to whip up with pantry staples.
- They strike the perfect balance between tender and hearty.
- They make a great grab-and-go breakfast or midday pick-me-up.
- You can call them a healthy pumpkin snack without guilt.
Ingredients You’ll Need
- 240 g (1 cup) pumpkin puree
- 110 g (1/2 cup) light brown sugar, lightly packed
- 100 g (1/2 cup) granulated sugar
- 120 ml (1/2 cup) buttermilk
- 80 ml (1/3 cup) coconut oil, vegetable oil, or applesauce
- 1 large egg
- 5 ml (1 tsp) vanilla extract
- 190 g (1 1/2 cups) all-purpose flour
- 15 g (1 tbsp) baking powder
- 4 g (2 tsp) ground cinnamon
- 1 g (1/2 tsp) ground nutmeg
- 3 g (1/2 tsp) salt
- 70 g (3/4 cup) quick oats or old-fashioned oats
How to Make Them
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, both sugars, buttermilk, oil (or applesauce), egg, and vanilla. Mix until smooth and creamy.
- Add in the flour, baking powder, cinnamon, nutmeg, and salt. Stir gently—you want it just combined, not over-mixed.
- Fold in the oats using a spatula.
- Scoop the batter into your muffin cups (about 1/3 cup per muffin).
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then move to a rack to cool completely.
Tips for Muffin Success
- Don’t over-mix the batter; that’s the fast track to dense muffins.
- Use applesauce instead of oil if you want to lighten them up further.
- Want a little crunch? Sprinkle some oats or chopped nuts on top before baking.
- They’re perfect with a slather of almond butter or cream cheese.
A Little Story From My Kitchen
I started making these muffins during a particularly chaotic fall when my youngest had just started preschool. Mornings were a blur of lost shoes and forgotten backpacks. These Pumpkin Oatmeal Muffins became my sanity saver. I could make them Sunday night, and they’d be waiting for us all week. Even my picky eater couldn’t resist their cinnamon-kissed charm.
What to Serve with Pumpkin Oatmeal Muffins
They shine all on their own, but if you’re in a brunchy mood, pair them with a chai latte or spiced herbal tea. For a more substantial breakfast, serve alongside Greek yogurt and fresh fruit. They also make a delightful companion to an afternoon coffee (you deserve a break, after all).
How to Store Them
Once cooled, pop them in an airtight container. They’ll keep on the counter for 2 days or in the fridge for up to a week. For longer storage, freeze them. Wrap individually in plastic wrap and place in a freezer bag. Just reheat in the microwave for 30 seconds and enjoy like they’re fresh from the oven.
FAQs
Can I substitute the buttermilk?
Absolutely! You can use regular milk with a splash of vinegar or lemon juice (1 tablespoon per cup) as a quick substitute.
Can I make these gluten-free?
Yes—just swap the all-purpose flour for your favorite 1:1 gluten-free baking flour.
Are these muffins kid-friendly?
Totally. They’re soft, lightly sweet, and perfect for lunchboxes.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Add about 1/2 cup of your favorite add-ins to the batter.
Let the Pumpkin Oatmeal Muffin Season Begin
If fall had a flavour, it would be these muffins. The pumpkin, oats, and cosy spices bring comfort with every bite. Whether you’re packing lunches, feeding weekend guests, or just need something comforting with your coffee, these Pumpkin Oatmeal Muffins are here to warm your heart (and your kitchen). Happy baking, friends!
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Pumpkin Oatmeal Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Muffins are the ultimate cozy fall treat—moist, fluffy, and lightly spiced with cinnamon and nutmeg. Made with wholesome pumpkin puree and oats, they’re perfect for breakfast, snacks, or lunchboxes. Quick to prep and freezer-friendly, they balance indulgence with nutrition and bring warm seasonal flavor to every bite.
Ingredients
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240 g (1 cup) pumpkin puree
-
110 g (½ cup) light brown sugar, lightly packed
-
100 g (½ cup) granulated sugar
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120 ml (½ cup) buttermilk
-
80 ml (⅓ cup) coconut oil, vegetable oil, or applesauce
-
1 large egg
-
5 ml (1 tsp) vanilla extract
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190 g (1½ cups) all-purpose flour
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15 g (1 tbsp) baking powder
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4 g (2 tsp) ground cinnamon
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1 g (½ tsp) ground nutmeg
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3 g (½ tsp) salt
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70 g (¾ cup) quick oats or old-fashioned oats
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, whisk pumpkin puree, sugars, buttermilk, oil/applesauce, egg, and vanilla until smooth.
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Stir in flour, baking powder, cinnamon, nutmeg, and salt—just until combined.
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Gently fold in oats with a spatula.
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Divide batter evenly into muffin cups (about ⅓ cup each).
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Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Avoid overmixing to keep muffins tender.
Swap oil for applesauce to reduce fat.
Top with oats or nuts before baking for added texture.
Serve with almond butter, cream cheese, or alongside coffee/tea.
Freeze individually wrapped muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American