4.9 from 63 votes
Pumpkin Oatmeal Muffins
Pumpkin Oatmeal Muffins combine pumpkin puree, oats, and warm pumpkin pie spices into moist, tender muffins topped with a buttery oat streusel. These muffins balance the heartiness of oats with the sweetness of brown sugar and richness of vegetable oil, creating a comforting baked treat suitable for breakfast or snack time.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
320 kcal
Course:
Dessert, Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 320
% 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.