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Pumpkin Oatmeal Muffins – Easy Fall Recipe

These easy pumpkin oatmeal muffins are simple to make but packed with nutrition. Next time you're baking homemade muffins, try these delicious pumpkin muffins with oatmeal.

Muffins are one of my favorite recipes that multitask in our house. They are great for breakfast on those busy mornings, but they're also handy for lunchboxes or afterschool snacks.

If you're a fan of pumpkin spice flavors for breakfast, be sure to try our homemade pumpkin waffles, too!

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Pin showing the finished pumpkin oatmeal muffins ready to eat with title in the middle.

These pumpkin muffins with oatmeal are playing double duty in our kitchen. They're packed with nutrition thanks to the pumpkin. It's a superfood, you know!

Pumpkin is loaded with antioxidants, vitamins, minerals and fiber. It's low in calories and fat which makes it an excellent and flavorful addition to any recipe.

Oatmeal is a great for nutrition as well, as a whole grain and good source of fiber. Oats are considered one of the healthiest grains on Earth. For those of you who need to keep gluten free, oats are a great choice. Just be sure your oats are certified gluten free. And obviously, replace the all-purpose flour with a gluten-free alternative.

Featured image showing the finished pumpkin muffins with oatmeal.

What you need to make homemade muffins:

This recipe uses really simple ingredients to make a wholesome muffin that everyone will devour. Any time you are doing fall baking, these items are handy. Plus, you'll notice that stores mark down the prices on baking supplies in the fall, so it is a great time to stock your pantry.

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Vanilla extract
  • Eggs
  • Melted butter
  • Brown sugar
  • Pumpkin purée
  • Old-fashioned oats (also called rolled oats)

You can find the full amounts in the recipe card at the bottom of the post. Hopefully this list will help you make a shopping list–don't forget to check the pantry first. I'll bet a lot of these things are already in the house just waiting to be turned into tasty muffins.

Pumpkin muffins with oatmeal stacked up ready to serve.

How to make pumpkin muffins with oatmeal:

These delicious pumpkin muffins with oatmeal are hearty, indulgent, and perfect for the whole family. They are healthy enough for a quick breakfast on the go and tasty enough that everyone will want to eat them for a snack.

here we see the finished muffins ready to eat.

Looking for more delicious muffin recipes to try?

If you love these pumpkin oatmeal muffins, you might also enjoy some of these other recipes for muffins.

Muffins make a great snack prep recipe. They can be made in advance and frozen to be thawed out whenever you need some, but they can also be made in a double batch to share or to eat throughout the week.

My pumpkin muffins with oatmeal are not the only healthy option, try some of these other recipes as well:

A top down view of the finished pumpkin muffins with oats
Yield: 12 Muffins

Pumpkin Oatmeal Muffins

Featured image showing the finished pumpkin muffins with oatmeal.

These easy pumpkin oatmeal muffins are simple to make and perfect for fall along with a glass of milk or cup of coffee.

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • ½ cup butter, melted
  • 2/3 cup of brown sugar, packed
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 Tablespoon pumpkin pie spice (see Note)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old-fashioned oats (rolled oats)

Instructions

  1. Preheat oven to 350 degrees. Prepare a standard muffin pan with liners or nonstick spray.
  2. In a large bowl, whisk butter and brown sugar until fluffy. Add pumpkin puree, egg, and vanilla. Beat until mixed.
  3. In another bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
  4. Add dry ingredients to wet ingredients and mix until just combined (do not overmix). Fold in the old-fashioned oats.
  5. Fill each muffin cup 1/2 - 3/4 full. Bake for 18-22 minutes or until toothpick inserted comes out clean.
  6. Place muffin liners into a muffin tray and scoop  batter into the liners. Fill to ¾ way full for best results. Tops should be firm and have slightly cracked when muffins are completely cooked. 
  7. Remove from the oven and allow to cool on a cooling rack. 

Notes

Note: If you don't have pumpkin pie spice, substitute 1/2 Tablespoon cinnamon with 3/4 teaspoon ginger and 3/4 teaspoon nutmeg. This equals the 1 Tbsp spice mix in the ingredient list.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 293mgCarbohydrates: 25gFiber: 2gSugar: 11gProtein: 3g
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Lisa

Saturday 22nd of October 2022

I just put a batch in the oven for my son and my granddaughter. I live in a high altitude area and did not add additional flour to help the muffins rise. However the batter mixed up fluffy and airy so maybe they will rise either way I'm sure they'll be delicious. Thank you!

Barbara

Sunday 18th of September 2022

Made these today and I was very disappointed-the flavor was great but they didn't rise and I couldn't get my sugar fluffy- should the butter have been soften instead of melted?

Gina

Sunday 18th of September 2022

Yes, I suppose that would make it more fluffy. I made them a few weeks ago with the melted butter and they were a little shorter but I think that's because they're so dense compared to regular muffins.

Marrietta Kolozsi

Friday 2nd of September 2022

Old fashioned or quick oats?

Gina

Friday 2nd of September 2022

I always use old-fashioned.

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