Pumpkin Oatmeal Muffins
User Reviews
4.9
Pumpkin Oatmeal Muffins
Description
These muffins blend dry ingredients including all-purpose flour, oats, baking powder, pumpkin pie spice, and salt with wet ingredients like pumpkin puree, brown sugar, milk, oil, eggs, and vanilla. Careful mixing avoids overworking the batter, preserving a tender crumb. The muffins are filled about three-quarters full and baked in a preheated oven.
The streusel topping combines oats, flour, brown sugar, cinnamon, and softened butter to create clumps that brown during baking, adding texture contrast to the soft muffins. The finished muffins are moist from pumpkin and oil, with a pleasant spice note and a crunchy topping.
These muffins can be stored at room temperature for several days and freeze well. Variations include swapping sugars, using alternative milks, or adding chocolate chips. Proper flour measuring is important to maintain moistness.
Ingredients
For the Muffins
- 1 ¾ cups all-purpose flour
- 1 cup old fashioned oats
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree 100%
- 1 cup light brown sugar lightly packed
- ½ cup milk whole
- ½ cup vegetable oil
- 2 large egg
- 1 teaspoon vanilla extract
For the Streusel Topping
- ¼ cup old fashioned oats
- ¼ cup all-purpose flour
- ¼ cup light brown sugar lightly packed
- ½ teaspoon cinnamon
- 2 tablespoons butter softened
Instructions
Make the Muffins
- Preheat the oven to 375°F and line a muffin pan with paper liners or grease it with nonstick baking spray.
- In a medium bowl, add the old fashioned oats, flour, baking powder, pumpkin pie spice, and salt and stir to combine well.
- In a large mixing bowl, add the pumpkin puree, brown sugar, milk, oil,eggs, and vanilla and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until barely combined. Be careful not to over mix or the muffins will be more dense instead of fluffy.
- Fill the the muffin cups about ¾ of the way full with the batter.
Make the Streusel Topping
- In a small bowl, add the flour, old fashioned oats, brown sugar, and cinnamon and stir to combine.
- Add the softened butter and use a fork to mix the butter into the flour mixture until all the dry ingredients are coated in butter and it forms clumps. (you can also use your fingers)
- Sprinkle about a tablespoon of the streusel topping over the uncooked batter
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and place the muffins on a wire cooling rack to cool.
Notes
- Leftover muffins keep at room temperature up to 4 days or freeze up to 2 months.
- Measure flour by spooning and leveling or use a scale to avoid dryness from excess flour.
- Quick-cook oats can be used for less texture in muffins.
- Substitute pumpkin pie spice with cinnamon, nutmeg, and cloves.
- Pumpkin puree (not pie filling) is essential for proper moisture and texture.
- Chocolate chips may be added for variation.
- Oil can be substituted with applesauce to reduce fat.
- Eggs can be replaced with applesauce but avoid swapping both oil and eggs simultaneously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 320kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 137mg | 6% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 3298IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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