Pumpkin Oatmeal Muffins

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

These easy pumpkin oatmeal muffins were just made to be enjoyed during the fall and winter months. With their hearty oatmeal flour, delicious pumpkin flavor, and warm pumpkin pie spice mixture, they’re the perfect treat to enjoy on those chilly mornings.

Subscription Form – New Recipe

Save this recipe for later! Sign up to have this link sent directly to your inbox.

Pumpkin oatmeal muffins stacked

If you just can’t get enough pumpkin spice treats, you’re going to love these pumpkin oatmeal muffins. Unlike most muffin recipes, these healthy pumpkin muffins use homemade oat flour in place of all purpose flour, which gives them a great texture and an added dose of fiber.

The pumpkin cake is moist and delicious, and it’s bursting with our favorite fall flavors of cinnamon, nutmeg, and cloves. And although these muffins are amazing as is, you can add all kinds of delicious mix-ins, including chocolate chips, dried cranberries, or nuts.

Keep a batch of these on hand all throughout pumpkin season and the holidays. They’re great for entertaining, a quick breakfast on a busy morning, or just a delicious snack that the whole family can enjoy.

If you’re looking for a recipe that’s both super easy and delicious, give these 3 Ingredient Cake Mix Pumpkin Muffins a try. For a fun twist, add some banana to make these yummy Pumpkin Banana Oat Muffins or add caramel for Salted Caramel Pumpkin Muffins!

Pumpkin oatmeal muffins on plate with brown paper

Why We Love This Recipe

It’s Easy – Everything gets added to one bowl, so these pumpkin oat muffins are super easy to make. Even better, cleanup is a breeze too!

Perfect for the Fall Season – With plenty of warm fall spices and a delicious pumpkin flavor, this is a great recipe you’ll want to enjoy all throughout the fall and holiday season.

It’s Versatile – These delicious pumpkin muffins are a perfect breakfast, snack, or dessert. They’re also terrific for parties and potlucks, so you’ll have plenty of opportunities to enjoy them.

Ingredients

Ingredients for Pumpkin Oatmeal Muffins
  • Old-fashioned oats
  • Pumpkin purée
  • Eggs
  • Maple syrup
  • Coconut oil (softened or melted)
  • Almond milk
  • Baking soda
  • Vanilla extract
  • Ground cinnamon
  • Salt
  • Ground ginger
  • Ground nutmeg
  • Ground cloves

How to Make Pumpkin Oatmeal Muffins

Step 1: Preheat oven to 350 degrees.

Step 2: Add maple syrup and coconut oil to a large bowl. Beat together with a whisk for 2-3 minutes.

Syrup & coconut oil in mixing bowl

Step 3: Add the eggs and beat for about 2-3 minutes.

Eggs in bowl with syrup and oil

Step 4: Add the almond milk, vanilla, and pumpkin purée. Continue beating.

Pumpkin puree and other wet ingredients for muffins

Step 5: Add the dry ingredients: salt, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Continue beating until all ingredients are mixed and there are no lumps remaining.

Dry ingredients added to wet ingredients for pumpkin oatmeal muffins

Step 6: To make the oat flour, add the old-fashioned oats to your blender or food processor and blend until they form a fine powder. Move your mixture around constantly with a spatula as you blend the oats.

Step 7: Add the oat flour to the other ingredients and whisk for 2-3 minutes or until your batter is free of lumps.

Oat flour added to pumpkin muffins

Step 8: Grease a muffin tin with coconut oil or non-stick spray. Pour batter into the tin, filling each cup about ¾ of the way with the muffin batter.

Step 9: Place the muffin tin in the oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Pumpkin oatmeal muffin batter in muffin pan

Step 10: Place the tin on a wire rack to cool for at least 20 minutes before serving.

Pumpkin oatmeal muffins cooling on rack

Tips & Tricks

  • Use a cookie scoop or an ice cream scoop to measure and fill your muffin cups easily with no mess.
  • Mix in some chocolate chips before putting the batter in the muffin cups. Pumpkin chocolate chip is a delicious combination.
  • If using muffin liners, spray a little cooking spray on the inside of each one before adding the batter. This will help ensure that the liners don’t stick to your cake.
  • For even more delicious pumpkin flavor, try making this pumpkin spice honey butter recipe to spread over the warm muffins!
Muffins on plate from above

How Do I Store Pumpkin Oatmeal Muffins?

Store these in an airtight container at room temperature. They should keep for about 4-5 days.

Oatmeal muffins on white plate

More Pumpkin Treats

Pumpkin Oatmeal Muffins recipe card
5 from 1 vote

Pumpkin Oatmeal Muffins


Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
These easy pumpkin oatmeal muffins, with delicious oats, pumpkin and warm spices flavors, are the perfect tasty treats for chilly fall mornings!

Equipment

Ingredients
 

Instructions

  • Preheat oven to 350 degrees.
  • Add the maple syrup and coconut oil to a large bowl, then beat together with a whisk for 2-3 minutes.
    ½ cup maple syrup, ⅓ cup coconut oil
  • Add the eggs and beat for about 2-3 minutes.
    2 eggs
  • Add the almond milk, vanilla, and pumpkin purée. Continue beating.
    ¼ cup almond milk, 1 tsp vanilla extract, 1 cup pumpkin purée
  • Add the dry ingredients: salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Continue beating until all ingredients are mixed and there are no lumps remaining.
    ½ tsp salt, 1 tsp baking soda, ½ tsp ground ginger, 1 tsp ground cinnamon, ⅛ tsp ground cloves, ¼ tsp ground nutmeg
  • To make the oat flour, add the old-fashioned oats to your blender or food processor and blend until they form a fine powder. Move your mixture constantly with a spatula as you blend the oats.
    1 ¾ cup old-fashioned oats
  • Add the oat flour to the other ingredients and whisk for 2-3 minutes or until your batter is free of lumps.
  • Grease a muffin tin with coconut oil or non-stick spray and pour batter into the tin, filling each cup about ¾ of the way with the muffin batter.
    ⅓ cup coconut oil
  • Place the muffin tin in the oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Place the muffin tin on a wire rack to cool for at least 20 minutes before serving.

Notes

  • Using a cookie scoop or an ice cream scoop to measure and fill your muffin cups cuts down on the mess.
  • When using muffin liners, spray a little cooking spray on the inside of each one before adding the batter. This will help keep the cake from sticking to them.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 110mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

Did You Make This Recipe?

Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!

Let’s be friends!

Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!

Fun in your inbox

Get the latest recipes, crafts and more straight to your inbox

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Similar Posts