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!
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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!
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
- 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.
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 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.
- 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.
Frequently Asked Questions
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.
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.
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!
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.
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
Pumpkin Oatmeal Muffins
- 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
- 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.
- 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.
Love the spices, and how easy they were to make. I made a big batch to freeze for school lunch treats.
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!!
So quick and easy!!
Perfect for the kids packed lunches!
Happy kids 🙂
This recipe was so easy to follow and the muffins turned out perfect!
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