I’m sharing my Pumpkin Oatmeal Muffins made with real pumpkin, pumpkin pie spice, oats, and a buttery streusel that hides a clever trick for extra fluff.
I never thought a muffin could surprise me but these pumpkin oatmeal muffins did. I fold canned pumpkin puree together with old-fashioned rolled oats for this odd but addictive texture, and somehow they stay soft all day.
People call them Pumpkin Oat Muffins Easy when they want something fast, and I stash a batch as my Pumpkin Oatmeal Breakfast Muffins for mornings I know will be messy. Theyre a little rustic, a little stubborn, nothing perfect about them and thats what i like.
Try one cold, try it warm, either way you might get hooked.
Ingredients
- All-purpose flour: Provides structure, carbs for energy, makes muffins tender but can be refined.
- Rolled oats: Adds chew, extra fiber and whole grain goodness, helps keep you full longer.
- Brown sugar: Sweetens and adds caramel notes, gives moisture; refined so use in moderation.
- Pumpkin puree: Rich in vitamins, fiber and moisture, low calorie, gives that cozy fall flavor.
- Eggs: Bind ingredients, add protein and richness, help muffins rise and set.
- Vegetable oil or melted butter: Adds fat for tenderness and flavor, butter gives richer taste than oil.
- Pumpkin pie spice: Warm mix of cinnamon, nutmeg, cloves, makes muffins smell and taste autumn-y.
- Streusel butter and oats: Crunchy top, adds texture, a little extra sweetness and richness.
Ingredient Quantities
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (90 g) old-fashioned rolled oats
- 3/4 cup (150 g) packed light brown sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/4 cup (60 ml) milk or buttermilk
- 1 teaspoon vanilla extract
- Streusel: 1/3 cup (45 g) all-purpose flour, 1/4 cup (50 g) packed light brown sugar, 2 tablespoons old-fashioned oats, 1/4 teaspoon ground cinnamon, 3 tablespoons (42 g) cold unsalted butter cut into small pieces
How to Make this
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups, rack in the middle.
2. In a large bowl whisk together 1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 cup of the packed light brown sugar (reserve 1/4 cup for the streusel), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1 1/2 teaspoons pumpkin pie spice.
3. In another bowl whisk 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil or melted butter, 1/4 cup milk or buttermilk and 1 teaspoon vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; batter will be thick, don’t overmix or they’ll get dense.
5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
6. Make the streusel: in a small bowl combine 1/3 cup all-purpose flour, the reserved 1/4 cup packed light brown sugar, 2 tablespoons old-fashioned oats and 1/4 teaspoon ground cinnamon. Cut in 3 tablespoons cold unsalted butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs (cold butter = best crumb).
7. Sprinkle the streusel evenly over each muffin, pressing lightly so it sticks.
8. Bake 18 to 22 minutes, until a toothpick in the center comes out with a few moist crumbs but no raw batter; rotate pan halfway if your oven bakes unevenly.
9. Let muffins cool in the pan about 5 minutes, then transfer to a wire rack to cool completely so the streusel sets. Store airtight at room temp up to 3 days or freeze for longer.
Equipment Needed
1. 12-cup muffin tin plus liners or oil/butter for greasing
2. Large mixing bowl and a medium mixing bowl (one works if you rinse between uses)
3. Whisk for the wet and dry mixes
4. Rubber spatula for folding, scraping and smoothing batter
5. Measuring cups and spoons (or a kitchen scale for grams)
6. Ice cream scoop or large spoon to portion batter evenly
7. Pastry cutter or fork (or your fingers) to cut cold butter into the streusel
8. Small bowl for the streusel and a fork or spoon to combine it
9. Wire cooling rack, toothpick or cake tester to check doneness, plus oven mitts
FAQ
Easy Pumpkin Oatmeal Muffins Recipe Substitutions and Variations
- All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, still-tender muffin; if you only have regular whole wheat, use half whole wheat + half AP to avoid heaviness and add 1-2 tbsp extra milk if the batter seems stiff.
- Old-fashioned rolled oats: use quick oats 1:1 for a softer crumb, or pulse oats briefly in a blender for oat flour if you want a more uniform texture; if using quick oats, let them sit 10 minutes in the milk so they dont soak up all the liquid.
- Light brown sugar: sub coconut sugar 1:1 for a less sweet, caramel note, or make your own light brown sugar by stirring about 3/4 tbsp molasses into 3/4 cup granulated sugar for this recipe.
- Vegetable oil or melted butter: replace part or all with applesauce 1:1 to cut fat and keep muffins moist (they’ll be a touch denser), or use melted coconut oil 1:1 for a mild, complementary flavor.
Pro Tips
1) Dont overmix the batter. Fold just until you cant see big streaks of flour, stop when it’s mostly combined — a few lumps are fine. Overworking = dense muffins, so be gentle and use a light hand.
2) Keep the streusel butter really cold. Grate the butter or pulse it in a food processor so you get big crumbly bits fast, and press the topping lightly onto the batter so it wont fall off while baking. Throw in a tablespoon of chopped pecans or coarse sugar if you want extra crunch.
3) Choice of fat matters. Oil keeps these super moist, melted butter gives more flavor. If you use melted butter, let it cool a bit before mixing with eggs or you might end up with weird texture. Browned butter works great too, just cool it first.
4) Don’t skimp on cooling and reheating. Let muffins cool a little in the tin then move to a rack so the streusel sets, and when you want to revive leftovers, warm them 5 to 8 minutes at 325 F in the oven or toaster oven so the top crisps up again, dont microwave or theyll go soggy.
Easy Pumpkin Oatmeal Muffins Recipe
I’m sharing my Pumpkin Oatmeal Muffins made with real pumpkin, pumpkin pie spice, oats, and a buttery streusel that hides a clever trick for extra fluff.
12
servings
293
kcal
Equipment: 1. 12-cup muffin tin plus liners or oil/butter for greasing
2. Large mixing bowl and a medium mixing bowl (one works if you rinse between uses)
3. Whisk for the wet and dry mixes
4. Rubber spatula for folding, scraping and smoothing batter
5. Measuring cups and spoons (or a kitchen scale for grams)
6. Ice cream scoop or large spoon to portion batter evenly
7. Pastry cutter or fork (or your fingers) to cut cold butter into the streusel
8. Small bowl for the streusel and a fork or spoon to combine it
9. Wire cooling rack, toothpick or cake tester to check doneness, plus oven mitts
Ingredients
-
1 1/2 cups (190 g) all-purpose flour
-
1 cup (90 g) old-fashioned rolled oats
-
3/4 cup (150 g) packed light brown sugar, divided
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon fine salt
-
1 1/2 teaspoons pumpkin pie spice
-
1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
-
2 large eggs
-
1/2 cup (120 ml) vegetable oil or melted butter
-
1/4 cup (60 ml) milk or buttermilk
-
1 teaspoon vanilla extract
-
Streusel: 1/3 cup (45 g) all-purpose flour, 1/4 cup (50 g) packed light brown sugar, 2 tablespoons old-fashioned oats, 1/4 teaspoon ground cinnamon, 3 tablespoons (42 g) cold unsalted butter cut into small pieces
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups, rack in the middle.
- In a large bowl whisk together 1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 cup of the packed light brown sugar (reserve 1/4 cup for the streusel), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1 1/2 teaspoons pumpkin pie spice.
- In another bowl whisk 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil or melted butter, 1/4 cup milk or buttermilk and 1 teaspoon vanilla until smooth.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; batter will be thick, don't overmix or they'll get dense.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Make the streusel: in a small bowl combine 1/3 cup all-purpose flour, the reserved 1/4 cup packed light brown sugar, 2 tablespoons old-fashioned oats and 1/4 teaspoon ground cinnamon. Cut in 3 tablespoons cold unsalted butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs (cold butter = best crumb).
- Sprinkle the streusel evenly over each muffin, pressing lightly so it sticks.
- Bake 18 to 22 minutes, until a toothpick in the center comes out with a few moist crumbs but no raw batter; rotate pan halfway if your oven bakes unevenly.
- Let muffins cool in the pan about 5 minutes, then transfer to a wire rack to cool completely so the streusel sets. Store airtight at room temp up to 3 days or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 90.5g
- Total number of serves: 12
- Calories: 293kcal
- Fat: 13.7g
- Saturated Fat: 3g
- Trans Fat: 0.04g
- Polyunsaturated: 1.8g
- Monounsaturated: 6.1g
- Cholesterol: 39.3mg
- Sodium: 187mg
- Potassium: 123mg
- Carbohydrates: 38.4g
- Fiber: 1.8g
- Sugar: 17g
- Protein: 4.8g
- Vitamin A: 570IU
- Vitamin C: 0.5mg
- Calcium: 24mg
- Iron: 1.4mg
