Pumpkin Oatmeal Muffins

Multiple pumpkin oat muffins on a baking sheet with crumb topping.

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!

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 320kcal

Author Sherri Hagymas

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

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.
1 ¾ cups all-purpose flour, 1 cup old fashioned oats, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon salt
In a large mixing bowl, add the pumpkin puree, brown sugar, milk, oil,eggs, and vanilla and whisk until smooth.
1 cup 100% pumpkin puree, 1 cup light brown sugar, ½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
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.

Make the Streusel Topping

In a small bowl, add the flour, old fashioned oats, brown sugar, and cinnamon and stir to combine.
¼ cup old fashioned oats, ¼ cup all-purpose flour, ¼ cup light brown sugar, ½ teaspoon cinnamon
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)
2 tablespoons butter
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

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