Pumpkin Oatmeal Muffins are a cozy treat packed with warm spices, soft oats, and the natural sweetness of pumpkin. These muffins are perfect for chilly mornings or afternoon snacks when you want something wholesome and comforting. The texture is just right—soft and moist with a little bit of chew from the oatmeal, which makes every bite satisfying.
I love making these muffins when the air starts to chill and the leaves change color. The smell of cinnamon, nutmeg, and pumpkin baking together fills the kitchen with such a welcoming vibe. What I really like about these muffins is how easy they are to throw together, and they keep great for a few days, which means I’m never without a quick breakfast option. Sometimes I add a sprinkle of nuts or raisins to mix things up!
My favorite way to enjoy these pumpkin oatmeal muffins is fresh out of the oven with a thin spread of butter or a little drizzle of honey. They’re also a great snack to pack for school or work because they travel well and don’t get crumbly. Honestly, it’s a simple recipe that always feels a little like a warm hug in muffin form—perfect for sharing or keeping all to yourself.
Key Ingredients & Substitutions
Rolled Oats: These give the muffins a chewy texture and boost fiber. If you need gluten-free, use certified gluten-free oats to avoid cross-contamination.
Pumpkin Puree: Use canned pumpkin for convenience and consistent flavor. You can swap in homemade pumpkin puree or sweet potato puree for a slightly different taste.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These warm spices create that classic pumpkin flavor. Adjust to your liking or use pumpkin pie spice as a simple substitute.
Brown Sugar: Adds moisture and a mild caramel flavor. Maple syrup or honey can work too, but reduce the milk slightly to balance wet ingredients.
Oil: Vegetable or coconut oil keeps muffins moist. You could replace with melted butter or applesauce (for less fat), though applesauce may change texture slightly.
Milk: Dairy or plant-based milk both work fine here. Almond, oat, or soy milk are great alternatives if you want dairy-free.
How Do You Mix the Batter to Keep Muffins Light and Tender?
The key is to mix the wet and dry ingredients together just until combined. Overmixing can make muffins tough and dense.
- First, combine all the dry ingredients in one bowl and the wet ingredients in another.
- Pour the wet into the dry and gently fold with a spatula or spoon.
- Stop mixing as soon as the flour disappears; some lumps are okay.
- If you add nuts or raisins, fold them in at this step.
Taking your time in this step ensures your muffins turn out soft and fluffy, not chewy or hard. It’s a small step that makes a big difference!
Equipment You’ll Need
- Muffin tin – essential for shaping your muffins evenly and helping them bake properly.
- Mixer or mixing bowls – you can use a stand mixer or just two bowls for wet and dry ingredients to keep mixing simple.
- Measuring cups and spoons – accurate measuring helps your muffins turn out just right every time.
- Spatula or wooden spoon – great for folding the wet and dry ingredients gently without overmixing.
- Paper muffin liners or nonstick spray – makes removing muffins easier and keeps the pan clean.
- Cooling rack – lets your muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs well with pumpkin’s softness.
- Stir in chocolate chips for a touch of sweetness and an extra treat in every bite.
- Use dried cranberries instead of raisins for a tart contrast that brightens the flavor.
- Mix in a teaspoon of espresso powder or a bit of cinnamon sugar on top to boost the spice notes.
How to Make Pumpkin Oatmeal Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup brown sugar, packed
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
- ½ cup raisins or chopped nuts (optional)
- Additional rolled oats for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. Plus, allow 5 minutes for cooling before serving. So, in total, expect about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, combine rolled oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir well to mix the spices evenly with the dry ingredients.
3. Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, eggs, brown sugar, oil, vanilla extract, and milk until the mixture is smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix – a few lumps are okay. If you’re adding raisins or nuts, fold them in now.
5. Fill Muffin Cups and Add Topping:
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle a few rolled oats on top for extra texture and a lovely look.
6. Bake and Cool:
Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick in the center of a muffin – it should come out clean. After baking, let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
7. Enjoy!
Serve these Pumpkin Oatmeal Muffins warm or at room temperature. They’re perfect for breakfast, snacks, or any time you want a cozy, healthy treat.
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it completely in the fridge or at room temperature before using. Give it a good stir to restore the smooth texture before adding to your batter.
Can I Substitute the Oil in This Recipe?
Absolutely! You can use melted butter for a richer flavor or swap in applesauce for a lower-fat option. Just remember that applesauce might make the muffins a bit denser and moister.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer keeping, place them in the fridge for up to a week or freeze individually wrapped for several months.
Can I Make These Muffins Gluten-Free?
Yes! Use certified gluten-free oats and substitute the all-purpose flour with a gluten-free baking flour blend to keep the texture just right.