Description
These Pumpkin Oatmeal Muffins are the ultimate cozy fall treat—moist, fluffy, and lightly spiced with cinnamon and nutmeg. Made with wholesome pumpkin puree and oats, they’re perfect for breakfast, snacks, or lunchboxes. Quick to prep and freezer-friendly, they balance indulgence with nutrition and bring warm seasonal flavor to every bite.
Ingredients
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240 g (1 cup) pumpkin puree
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110 g (½ cup) light brown sugar, lightly packed
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100 g (½ cup) granulated sugar
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120 ml (½ cup) buttermilk
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80 ml (⅓ cup) coconut oil, vegetable oil, or applesauce
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1 large egg
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5 ml (1 tsp) vanilla extract
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190 g (1½ cups) all-purpose flour
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15 g (1 tbsp) baking powder
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4 g (2 tsp) ground cinnamon
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1 g (½ tsp) ground nutmeg
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3 g (½ tsp) salt
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70 g (¾ cup) quick oats or old-fashioned oats
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, whisk pumpkin puree, sugars, buttermilk, oil/applesauce, egg, and vanilla until smooth.
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Stir in flour, baking powder, cinnamon, nutmeg, and salt—just until combined.
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Gently fold in oats with a spatula.
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Divide batter evenly into muffin cups (about ⅓ cup each).
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Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Avoid overmixing to keep muffins tender.
Swap oil for applesauce to reduce fat.
Top with oats or nuts before baking for added texture.
Serve with almond butter, cream cheese, or alongside coffee/tea.
Freeze individually wrapped muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American