Pumpkin Oatmeal Muffins

These Pumpkin Oatmeal Muffins are cozy, satisfying, and perfect for busy mornings. After years of baking from scratch, I’ve learned that the best recipes are the ones that taste amazing and actually fit into real life. That’s why I love these muffins! Make a batch on Sunday and you’ll have a grab-and-go breakfast or snack ready all week long.

Two muffins are stacked on top of each other.

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 like mini chocolate chip pumpkin muffins and to sourdough pumpkin 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 Pumpkin Oatmeal 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. Just like in banana oatmeal muffins or 3 Ingredient Oatmeal Banana Bars, oatmeal is a great addition to muffins!

Ingredients for Pumpkin Oat 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.

Equipment

How to Make Pumpkin Muffins (Healthy)

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.

How long to bake pumpkin 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.

Pumkpin Oatmeal Muffins Recipe Tips

A few tips to make sure these muffins turn out perfect every time.

Don't overmix the batter. Once you add the dry ingredients to the wet, stir just until combined. Overmixing develops the gluten in the flour and gives you tough, dense muffins instead of soft ones.
Use old fashioned rolled oats. Quick oats break down too much in the batter and won't give you the same texture. Rolled oats hold their shape and add a little chew to every bite.
Measure your pumpkin pie spice generously. This is what gives the muffins that warm, cozy fall flavor, so don't be shy with it.
Let the coconut oil cool slightly before mixing. If it's too hot when you combine it with the brown sugar, it can affect the texture of your batter. Just let it sit a few minutes after melting.
Don't skip the cooling time. Let the muffins cool in the pan for a few minutes before moving them to a wire rack. This helps them finish setting up and keeps them from falling apart.
Customize with mix-ins. Chocolate chips, white chocolate chips, walnuts, or pecans all work great if you want to switch things up.

Pumpkin Oat Muffins 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.

Storing Pumpkin Muffins (Healthy)

If you’re going to eat them within a couple of days, just pop them in an airtight container on the counter. They’ll stay soft and moist for about 2–3 days. If you want them to last a bit longer, store them in the fridge, where they’ll keep well for up to a week.

For longer storage, these muffins freeze beautifully! Let them cool completely, then wrap each one in plastic wrap or pop them in a freezer bag. When you’re ready for one, just let it thaw on the counter or give it a quick toast in the toaster oven.

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.

Pumpkin Oatmeal Muffins FAQs

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!