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4.9 from 63 votes

Pumpkin Oatmeal Muffins

Soft and perfectly spiced pumpkin oatmeal muffins are made with simple baking ingredients, real pumpkin, and the familiar fall season flavors of pumpkin pie spice. Topped with a buttery streusel, these fluffy muffins are perfect to grab for an easy breakfast or snacking on all pumpkin season long!

Prep Time
10 mins
Cook Time
10 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 100% Pumpkin Puree
  • 1 cup light brown sugar lightly packed
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 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
    Cup of Yum
  1. Preheat the oven to 375°F and line a muffin pan with paper liners or grease it with nonstick baking spray.
  2. In a medium bowl, add the old fashioned oats, flour, baking powder, pumpkin pie spice, and salt and stir to combine well.
  3. In a large mixing bowl, add the pumpkin puree, brown sugar, milk, oil,eggs, and vanilla and whisk until smooth.
  4. 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.
  5. Fill the the muffin cups about ¾ of the way full with the batter.
Make the Streusel Topping
  1. In a small bowl, add the flour, old fashioned oats, brown sugar, and cinnamon and stir to combine.
  2. 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)
  3. Sprinkle about a tablespoon of the streusel topping over the uncooked batter
  4. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and place the muffins on a wire cooling rack to cool.

Notes

  • Store any leftover muffins in an airtight container at room temperature for up to 3-4 days. Freeze in freezer safe container or bag for up to 2 months.
  • Make sure to measure the flour accurately using the spoon and level method or a food scale. Adding too much flour will result in dense, dry muffins.
  • Use quick-cook oats if you'd like less texture.
  • Make your own pumpkin pie spice or swap it for 1 ¼ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
  • Kosher salt is the preferred salt for baking.
  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Add a ½ cup of chocolate chips or white chocolate chips.
  • Swap the light brown sugar for white sugar or dark brown sugar.
  • Swap the vegetable oil for an equal amount of unsweetened applesauce for lower fat muffins.
  • Use any milk you'd like or even a non-dairy milk like soy, almond or oat milk if preferred.
  • You can also swap the eggs for ½ cup of unsweetened applesauce and use the oil as directed. I would not swap out both the oil and eggs for applesauce or greek yogurt.

Nutrition Information

Serving 1muffin Calories 320kcal (16%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 37mg (12%) Sodium 137mg (6%) Potassium 223mg (6%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 3298IU (66%) Vitamin C 1mg (1%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

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.