Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins are a cozy little treat packed with warm spices, hearty oats, and a soft pumpkin flavor that feels like a hug in muffin form. They have a…

By Stella • August 22, 2025 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Pumpkin Oatmeal Muffins are a cozy little treat packed with warm spices, hearty oats, and a soft pumpkin flavor that feels like a hug in muffin form. They have a nice balance of chewy oats and fluffy pumpkin that makes every bite satisfying and comforting.

I love making these muffins when the weather starts to cool down—they fill the kitchen with cinnamon and nutmeg, which always puts me in a happy mood. One of my favorite things about this recipe is how easy it is to whip up, and they store well for a quick grab-and-go breakfast or snack throughout the week.

These muffins are perfect warm, straight from the oven, or lightly toasted the next day with a little butter. They’re great with a cup of coffee or tea, and I find they brighten up any morning. Whenever I bring a batch to friends or family, they always ask for the recipe because they’re just that good and comforting.

Key Ingredients & Substitutions

Rolled Oats: Old-fashioned oats add nice chewiness and texture. For a finer texture, you can use quick oats, but avoid instant as they can turn mushy.

Pumpkin Puree: Canned pumpkin is best for consistent moisture and flavor. If you want, swap with fresh cooked and mashed pumpkin—but be sure it’s not watery.

Flour: Whole wheat flour gives a nuttier taste and more fiber, but you can use all-purpose flour for a lighter crumb. Gluten-free flour blends also work if needed.

Spices: Cinnamon, nutmeg, cloves, and ginger create the warm, cozy fall flavor. Feel free to adjust amounts or use pumpkin pie spice as a simple substitute.

Oil or Butter: Use vegetable oil for moist muffins, or butter for richer flavor. Coconut oil works well, too, adding a subtle twist.

Chocolate Chips (optional): These add sweetness and fun surprises in every bite. Nuts or dried fruit can also be great mix-ins.

How Do You Make Sure Your Muffins Are Moist But Not Dense?

Balancing moisture and airiness can be tricky with ingredients like oats and pumpkin. Here’s how to get it just right:

• Mix wet and dry ingredients gently. Overmixing develops gluten, making muffins tough.
• Use baking powder and baking soda together to provide lift and balance acidity from pumpkin.
• Liquid fats like oil keep muffins moist. Melted butter works but cool it slightly before mixing.
• Don’t overbake. Check for doneness at about 20 minutes with a toothpick—it should come out clean or with a moist crumb, not wet batter.
• Let muffins cool for a few minutes in the pan before moving to a rack; this prevents sogginess and keeps them soft.

Equipment You’ll Need

• Muffin tin – it holds the muffins perfectly and helps them bake evenly.
• Muffin liners – easy clean-up and prevent sticking, plus they make the muffins look nice.
• Mixing bowls – one for dry ingredients and one for wet; keeps mixing simple and organized.
• Whisk – perfect for blending wet ingredients smoothly without lumps.
• Spoon or rubber spatula – great for folding batter gently without overmixing.
• Measuring cups and spoons – to get your ingredients just right for fluffy muffins.
• Cooling rack – lets muffins cool evenly so they don’t get soggy on the bottom.

Flavor Variations & Add-Ins

• Add chopped walnuts or pecans for a crunchy texture that pairs well with pumpkin spices.
• Swap chocolate chips for dried cranberries or raisins to add natural sweetness and chewiness.
• Stir in a teaspoon of espresso powder to deepen the flavor—it enhances the pumpkin spices beautifully.
• Mix in shredded carrots or zucchini for extra moisture and a boost of veggies without changing the flavor too much.

How to Make Pumpkin Oatmeal Muffins?

Ingredients You’ll Need:

For The Muffins:

• 1 1/2 cups old-fashioned rolled oats
• 1 cup whole wheat flour (or all-purpose flour)
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger (optional)
• 1 cup canned pumpkin puree
• 1/2 cup milk (dairy or non-dairy)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional)

For The Streusel Topping:

• 1/3 cup brown sugar
• 1/4 cup old-fashioned rolled oats
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, cold and cut into small pieces

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare the batter and topping, plus 20–25 minutes baking time. Allow an extra 5–10 minutes for cooling before enjoying your muffins.

Step-by-Step Instructions:

1. Prepare Your Oven and Pan:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

2. Mix Dry Ingredients:

In a large bowl, stir together the rolled oats, flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.

3. Mix Wet Ingredients:

In another bowl, whisk pumpkin puree, milk, oil (or melted butter), eggs, and vanilla extract together until smooth.

4. Combine Wet and Dry Ingredients:

Add the wet mixture to the dry ingredients. Fold gently until just combined—don’t overmix. If you like, fold in chocolate chips carefully.

5. Make the Streusel Topping:

In a small bowl, mix brown sugar, oats, flour, and cinnamon. Add the cold butter pieces and work them in with your fingers or a fork until the mixture becomes crumbly.

6. Fill Muffin Tin and Add Topping:

Spoon the batter into muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.

7. Bake:

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Serve:

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy your delicious, hearty pumpkin oatmeal muffins with a lovely crumbly cinnamon topping! These are great for breakfast, snack time, or whenever you crave a comforting treat.

Can I Use Frozen Pumpkin Puree for These Muffins?

Yes, you can! Just make sure to thaw the frozen pumpkin puree completely and drain any excess liquid before using it to keep the batter from becoming too wet.

Can I Substitute a Different Flour?

Absolutely! Whole wheat flour adds nuttiness, but all-purpose flour works well for a lighter texture. You can also use gluten-free flour blends if you need a gluten-free option.

How Should I Store Leftover Muffins?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep them soft, you can warm them briefly in the microwave before serving.

Can I Make These Muffins Ahead of Time?

Yes! You can prepare the batter and refrigerate it overnight, then bake fresh in the morning. Alternatively, bake the muffins and freeze them, thawing at room temperature or warming in the oven to enjoy later.