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    Home » Recipes » Breakfast Recipes » Pumpkin Oatmeal Muffins

    Pumpkin Oatmeal Muffins

    Published: Apr 22, 2022 · Modified: Apr 22, 2022 by lynnswayoflife · This post may contain affiliate links

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    Full of warm spices, these easy Pumpkin Oatmeal Muffins are a great make ahead breakfast! Make a big batch on Sunday and enjoy them throughout the week for a quick breakfast on a busy morning or an afternoon snack!

    Two muffins are stacked on top of each other.

    Disclosure: As an Amazon Associate I earn a small commission from qualifying purchases, however this is at no cost to you. Read my affiliate links disclosure policy here.

    If there is a pumpkin lover in your family, you have to try these delicious pumpkin oatmeal muffins!

    Muffins are a favorite breakfast in my house. I make a big batch on them on a Sunday and heat them up throughout the week for my kids' breakfast or for my own breakfast!

    When it's the time of year to break out all the pumpkin season recipes, make sure this one is close by! Breakfast is a great place to incorporate pumpkin and to hide the extra nutrition in your kids' meals! I love adding pumpkin to muffins and to waffles!

    For an even more filling breakfast, add your favorite nut butter to the muffins instead of butter. These muffins are the perfect breakfast the whole family will love this Fall!

    The texture of the pumpkin oatmeal muffins is shown.

    Why You'll Love These Muffins

    • They are easy to make! No need to break out the stand mixer or the hand mixer, these muffins are made by hand. You only need to mix a few times and they are ready for the oven!
    • They make a quick breakfast during the week! These muffins are great make ahead breakfast. Keep them in an airtight container after you bake them to keep them fresh, then toast them up in the toaster oven and slather them with butter!
    • They are loaded with healthy fiber! Oats and whole wheat flour give these muffins an added burst of nutrition that you wouldn't get from a standard bakery muffin.

    Ingredients for Pumpkin Oatmeal Muffins

    Ingredients for the pumpkin oatmeal muffins
    • Milk- Whole milk, 2% milk, almond milk, soy milk, or your favorite nondairy milk will work.
    • Coconut oil- Melted butter can be used instead of coconut oil. You can also use a vegetable oil or your favorite neutral oil.
    • Brown Sugar
    • Pumpkin Puree- Not canned pumpkin pie. Look for plain pumpkin puree that is canned.
    • Eggs- To keep the muffins together.
    • Vanilla Extract
    • Pumpkin Pie Spice
    • Baking Powder
    • Baking Soda
    • Old Fashioned Oats- Not instant oats. Instant oats will disintegrate into the muffin batter and not hold their texture.
    • Whole Wheat Flour- All Purpose flour can be used instead of whole wheat flour.
    A close up of a pumpkin oatmeal muffin

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Mixing Spoons
    • Muffin Liners
    • Muffin Tin

    How To Make Pumpkin Oatmeal Muffins

    Preheat the oven to 400 degrees F. Line a muffin tin with muffin liners. Set that aside.

    In a small bowl, mix together the whole wheat flour, oats, baking soda, baking powder, and pumpkin pie spice. Set that aside.

    In a large bowl, mix together the coconut oil and brown sugar. Mix well until fully combined.

    Add the milk and eggs to the large bowl. Mix again.

    Add the pumpkin puree and mix until fully combined.

    Mix the oil and brown sugar together
    The eggs are added
    The milk is added
    The pumpkin puree is added

    Mix the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix as that will cause the muffins to be tough.

    With an ice cream scoop or a measuring cup, scoop the muffin batter into the prepared muffin tin. Sprinkle a few rolled oats on each of the muffins. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean. Allow the muffins to cool on a wire rack slightly before serving.

    The dry ingredients are mixed together
    The dry ingredients are mixed in
    The batter is scooped into the muffin tin

    Variations

    • Add a streusel topping! Instead of more oats, add a streusel topping like the one on these apple streusel muffins. It will add a little extra sweetness to the muffins.
    • Add chocolate chips! Everything is better with a handful of semi-sweet chocolate chips!
    • Make mini muffins! Instead of a full-sized muffin tin, use a mini muffin pan! The kids will love them!
    • Add some crunch! Top these muffins with pumpkin seeds for extra nutrition and extra crunch!
    • Make pumpkin bread! Grease two loaf pans with butter or coconut oil and pour the batter into the loaf pans. Bake for 40 minutes or until a toothpick is inserted and comes out clean.
    The muffins are in a basket.

    Frequently Asked Questions

    Can you freeze pumpkin oat muffins?

    Yes! These muffins freeze perfectly! Once the muffins are cooled, place them in a gallon sized Ziploc bag or an airtight container. Freeze them for up to 3 months.

    Can I use pumpkin pie filling instead of pumpkin puree?

    Pumpkin pie filling and pumpkin puree are different. If you have pumpkin pie filling and want to use that, do not add the pumpkin spice. That will overpower the muffins.

    What should I do with leftover pumpkin puree?

    Canned pumpkin puree will freeze nicely. Place the leftover pumpkin puree in a Ziploc bag or an airtight container. It will stay fresh in the freezer for up to three months. When you need to make another batch of these muffins, place the pumpkin puree on the counter and let it defrost. Remove any excess liquid that may have formed at the top of the puree and then bake!

    Can I use quick oats or steel cut oats instead?

    No, you need old fashioned rolled oats. Steel cut oats take a very long time to cook, and quick oats don't hold their texture like old fashioned oats do.

    A close up of 4 pumpkin oatmeal muffins.

    Other Recipes To Try!

    Did you love this Pumpkin Oatmeal Muffin Recipe? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!

    • More Breakfast Recipes
    • Sourdough Chocolate Chip Muffins
    • Corn Muffins
    • Banana Nut Muffins
    • Pumpkin Sourdough Muffins
    • Cranberry Orange Muffins
    • Soft and Chewy Oatmeal Craisin Muffins
    Two pumpkin oatmeal muffins are on a plate.

    Did you make this recipe? Please RATE THE RECIPE below with a 5 star rating! It will help other hungry readers find my recipe!

    Two muffins are stacked on top of each other.

    Pumpkin Oatmeal Muffins

    Full of warm Fall spices, these easy Pumpkin Oatmeal Muffins are a great make ahead breakfast! Make a big batch on Sunday and enjoy them throughout the week for a quick breakfast or an afternoon snack!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 18 mins
    Course Breakfast
    Cuisine American
    Servings 12 Muffins
    Calories 230 kcal

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Mixing Spoons
    • Muffin Liners
    • Muffin Tin

    Ingredients
      

    • 1 cup Whole Wheat Flour
    • 1 cup Old Fashioned Oats
    • 1 teaspoon Baking Soda
    • 2 teaspoon Baking Powder
    • ½ tablespoon Pumpkin Pie Spice
    • ½ cup Milk Whole Milk, 2%, or nondairy milk
    • ½ cup Coconut Oil or melted butter
    • 1 cup Brown Sugar
    • 1 cup Pumpkin Puree
    • 2 Eggs
    • 1 teaspoon Vanilla Extract

    Instructions
     

    • Preheat the oven to 400 degrees F. Line a muffin tin with muffin liners. Set that aside.
    • In a small bowl, mix together the whole wheat flour, oats, baking soda, baking powder, and pumpkin pie spice. Set that aside.
    • In a large bowl, mix together the coconut oil and brown sugar. Mix well until fully combined.
    • Add the milk and eggs to the large bowl. Mix again.
    • Add the pumpkin puree and vanilla extract. Mix until fully combined.
    • Mix the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix as that will cause the muffins to be tough.
    • With an ice cream scoop or a measuring cup, scoop the muffin batter into the prepared muffin tin. Sprinkle a few rolled oats on each of the muffins. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean. Allow the muffins to cool slightly before serving.

    Notes

    • Melted butter can be used instead of coconut oil.
    • When adding the dry ingredients into the wet ingredients, mix until just combined.  Overmixing will cause the muffins to be tough.
    • Optional mix ins: chocolate chips, white chocolate chips, walnuts, or pecans.

    Nutrition

    Calories: 230kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 183mgPotassium: 154mgFiber: 2gSugar: 19gVitamin A: 3235IUVitamin C: 1mgCalcium: 85mgIron: 1mg
    Keyword Pumpkin Oat Muffins, Pumpkin Oatmeal Muffins
    Tried this recipe?Let us know how it was!
    « Soft & Chewy Oatmeal Craisin Cookies
    Perfect Instant Pot Sweet Potatoes »

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    Comments

    1. Linda

      April 23, 2022 at 1:09 am

      5 stars
      With 5 minutes to prep, these pumpkin oatmeal muffins happen a lot in my kitchen! They make a healthy breakfasts and perfect for snack on the go

      Reply
    2. Mandy Applegate

      April 23, 2022 at 1:49 am

      5 stars
      This recipe was so easy to follow and the muffins turned out perfect!

      Reply
    3. Claire

      April 24, 2022 at 10:36 pm

      So quick and easy!!
      Perfect for the kids packed lunches!
      Happy kids 🙂

      Reply
    4. Sherry

      April 25, 2022 at 3:21 pm

      5 stars
      I made a batch of your pumpkin oatmeal muffins and my daughter has been enjoying them for breakfast before school. Such a great muffin recipe!!

      Reply
    5. Rupali

      April 25, 2022 at 11:33 pm

      5 stars
      Love the spices, and how easy they were to make. I made a big batch to freeze for school lunch treats.

      Reply

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