Pumpkin Pie Oatmeal Muffins

Two muffins are stacked on top of each other.

5 from 4 votes

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!

Prep Time5

Cook Time18

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 230kcal

Author: Lynn Polito

Equipment

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