Pumpkin Oatmeal Muffins (Soft, Spiced & Easy)

Saturday mornings smell different in the fall. Something about the crisp air, a quiet kitchen, and that first scoop of canned pumpkin feels like a little celebration. I made these pumpkin oatmeal muffins last weekend with my niece, and we both agreed they tasted like October in a cup—soft, spiced, and just sweet enough.

Why You’ll Love These Pumpkin Oatmeal Muffins

These muffins are tender and full of cozy flavor, with warm pumpkin pie spice and a subtle oat chew. The batter comes together in one bowl and uses simple pantry staples. They make a perfect grab-and-go breakfast, lunchbox treat, or afternoon snack with tea. Plus, the oat streusel on top adds a buttery crunch that’s hard to resist.

Ingredients You’ll Need

For the Muffins

• Pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling.
• Old fashioned oats: Adds texture and a heartier bite.
• Flour: Use all-purpose flour, measured using the spoon-and-level method.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves.
• Brown sugar: Lightly packed for that mellow molasses sweetness.
• Milk: Use whole milk or your favorite dairy-free option.
• Vegetable oil: Helps keep the muffins moist. You can swap half for applesauce if you like.
• Eggs: Bind the batter and help with lift.
• Vanilla extract: Rounds out the warm flavor.

For the Streusel Topping

• Old fashioned oats
• All-purpose flour
• Light brown sugar
• Cinnamon
• Butter: Softened and gently mashed in with the other ingredients to form a crumbly mix.

If you’re not into streusel, you can skip it or replace it with a sprinkle of oats and raw sugar.

Easy Customizations & Substitutions

Want to make them a little lighter? You can use ½ cup unsweetened applesauce in place of the oil. Just don’t swap both oil and eggs with applesauce—it affects texture too much.

For egg-free muffins, try ½ cup unsweetened applesauce instead of the two eggs.

Dairy-free? Use almond, oat, or soy milk instead of whole milk. It works beautifully.

You can also toss in chocolate chips, chopped nuts, raisins, or white chocolate chips. I love adding walnuts and dark chocolate for a little crunch and richness.

Want smoother muffins? Use quick oats instead of old fashioned ones.

How to Make Pumpkin Oatmeal Muffins (Step-by-Step)

Step 1 – Prep the Oven & Muffin Pan

Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it lightly with oil or butter.

Step 2 – Mix Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking powder, pumpkin pie spice, and salt. Set aside.

Step 3 – Mix Wet Ingredients

In a large bowl, whisk the pumpkin puree, brown sugar, milk, oil, eggs, and vanilla until smooth.

Step 4 – Combine & Portion Batter

Add the dry ingredients to the wet mixture and stir just until combined. Be careful not to overmix—this can make the muffins dense. Spoon the batter into the prepared muffin cups, filling each about ¾ full.

Step 5 – Make & Add the Streusel

In a small bowl, mix the oats, flour, brown sugar, cinnamon, and butter. Use a fork or your fingers to combine until crumbly. Sprinkle the streusel over each muffin evenly.

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Step 6 – Bake & Cool

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.

Expert Baking Tips

Don’t overmix your batter—mix just until the flour disappears. Overmixing can make muffins tough.

Use kosher salt and measure your flour properly. Spoon it into your measuring cup and level it with a knife, or use a kitchen scale for best results.

Old fashioned oats give more texture, while quick oats make the crumb a bit softer. Either one works, depending on your preference.

If your muffins turn out greasy, double-check your oil amount or try using half oil, half applesauce.

Storage & Freezing Instructions

Keep your muffins in an airtight container at room temperature for 3 to 4 days. They stay moist and flavorful!

To freeze, let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temp or warm briefly in the microwave for a soft, just-baked feel.

Pumpkin Oatmeal Muffins Recipe (Recipe Card)

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More Such Recipes

Craving more cozy bakes? Try my soft pumpkin snickerdoodles for fall baking or the easy pumpkin carrot cake with cozy spices. For a breakfast twist, check out the fluffy pumpkin cream cheese muffins or go classic with pumpkin bread with warm fall flavors.

FAQ’s

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