Oatmeal Pumpkin Muffins are soft, moist, and filled with cozy pumpkin flavor and warm spices. Made with wholesome oats and pumpkin puree, these muffins are perfect for breakfast, snacks, or meal prep throughout the year.
Total Time:45 minutes
Yield:12 muffins
Ingredients
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup pumpkin puree
1/3 cup brown sugar
1/4 cup granulated sugar
1/3 cup milk
1/4 cup melted butter or vegetable oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Let the batter rest for 5 minutes so the oats can absorb some moisture.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes.
Transfer them to a wire rack to cool completely before serving.
Notes
Quick oats can be substituted for rolled oats for a slightly softer texture.
Fold in chocolate chips, chopped nuts, or dried cranberries for extra flavor.
Do not overmix the batter to keep the muffins light and tender.
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
For mini muffins, reduce baking time to 10 to 12 minutes.