The smell of warm spices drifting from the oven always reminds me of early fall mornings. Quiet, crisp, and golden. These pumpkin oatmeal muffins are just the thing I reach for on those days. They’re packed with cozy flavor, soft on the inside with a gentle oat texture, and crowned with a buttery streusel topping that’s just the right kind of sweet. You’ll mix everything in two bowls, no fuss. They’re perfect for breakfast with coffee or tucked into lunchboxes for a treat that feels homemade and thoughtful.
And the best part? These muffins are made with simple pantry staples like pumpkin puree, rolled oats, and brown sugar. They come together quickly and bake up beautifully. Whether you’re baking for yourself or sharing with friends, these muffins always bring a little warmth to the day.
Table of Contents
Ingredients You’ll Need
Everything here is pantry-friendly, easy to find, and open to substitutions.
For the Muffins
- 1¾ cups all-purpose flour
- 1 cup old fashioned oats
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup 100% pumpkin puree
- 1 cup light brown sugar (lightly packed)
- ½ cup whole milk (or non-dairy milk like oat or almond)
- ½ cup vegetable oil (or unsweetened applesauce)
- 2 large eggs (or ½ cup applesauce if egg-free)
- 1 tsp vanilla extract
For the Streusel Topping
- ¼ cup old fashioned oats
- ¼ cup all-purpose flour
- ¼ cup light brown sugar (lightly packed)
- ½ tsp cinnamon
- 2 tbsp softened butter
How to Make Pumpkin Oatmeal Muffins
This pumpkin oatmeal muffins recipe comes together with just a few simple steps. Here’s how I make them.
Step 1 – Prep the Oven and Pan
Preheat your oven to 375°F. Line a standard muffin tin with paper liners or grease each cup lightly with spray oil.
Step 2 – Mix the Dry Ingredients
In a medium bowl, stir together the oats, flour, baking powder, pumpkin pie spice, and salt. Set this aside.
Step 3 – Combine Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, milk, oil, eggs, and vanilla. Mix until smooth and well blended.
Step 4 – Combine and Fill Muffin Cups
Gradually stir the dry mixture into the wet. Mix gently until just combined to keep the pumpkin oatmeal muffins light and tender. Don’t overmix. Fill each muffin cup about ¾ full with batter.
Step 5 – Add Streusel and Bake
In a small bowl, use a fork or your fingers to mix all the streusel ingredients until crumbly. Sprinkle the mixture evenly on top of the muffin batter.
Place the pan in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then move them to a wire rack. They’re lovely warm, but also delicious at room temp.
Easy Swaps and Variations
These muffins are easy to customize. You can use gluten-free 1:1 flour for a gluten-free version. Try non-dairy milk like oat or almond if you avoid dairy. Replace eggs with applesauce to make them egg-free. You can also mix in chocolate chips, white chocolate, raisins, or chopped nuts to make them your own. For mini muffins, just bake 11 to 14 minutes instead.
Pro Tips for the Best Muffins
Measure your flour using the spoon-and-level method for best texture. Avoid overmixing to keep the muffins fluffy. Want a softer bite? Swap in quick oats for old fashioned. If you like extra spice, add a little cinnamon or nutmeg. And always check doneness with a toothpick.
Storage and Freezing Instructions
Store pumpkin oatmeal muffins in an airtight container at room temperature for up to 1 week. They also freeze beautifully. Just pop them into a freezer-safe bag and keep for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can. Just make sure it’s cooked, mashed smooth, and drained of extra moisture. Canned pumpkin is more consistent, but fresh works too.
How do I make these muffins gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour. Also, double-check that your oats are certified gluten-free.
How can I make mini muffins with this recipe?
Use a mini muffin pan and reduce baking time to about 11–14 minutes. Keep an eye on them—they bake quickly!
Pumpkin Oatmeal Muffins Recipe Card
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Pumpkin Oatmeal Muffins – Simple, Cozy, and Perfect for Fall
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Pumpkin oatmeal muffins are soft, cozy, and full of fall flavor. Easy to bake with pantry staples and topped with a sweet oat streusel.
Ingredients
1¾ cups all-purpose flour
1 cup old fashioned oats
2 tsp baking powder
2 tsp pumpkin pie spice
½ tsp salt
1 cup 100% pumpkin puree
1 cup light brown sugar (lightly packed)
½ cup whole milk (or non-dairy milk like oat or almond)
½ cup vegetable oil (or unsweetened applesauce)
2 large eggs (or ½ cup applesauce if egg-free)
1 tsp vanilla extract
STREUSEL TOPPING:
¼ cup old fashioned oats
¼ cup all-purpose flour
¼ cup light brown sugar (lightly packed)
½ tsp cinnamon
2 tbsp softened butter
Instructions
1. Preheat oven to 375°F. Line muffin tin with paper liners or grease.
2. In a medium bowl, mix oats, flour, baking powder, pumpkin spice, and salt.
3. In a large bowl, whisk pumpkin puree, brown sugar, milk, oil, eggs, and vanilla until smooth.
4. Gradually stir dry ingredients into wet just until combined. Do not overmix.
5. Fill muffin cups about ¾ full with batter.
6. In a small bowl, mix streusel ingredients with fingers or fork until crumbly.
7. Sprinkle streusel evenly over muffin batter.
8. Bake 18–22 minutes or until a toothpick comes out clean.
9. Cool muffins in pan 5 minutes, then move to a wire rack.
Notes
Use spoon-and-level method to measure flour.
For less texture, use quick oats instead of rolled.
Substitute pumpkin pie spice with: 1¼ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves.
Use gluten-free 1:1 flour for a gluten-free version.
Add-ins like chocolate chips, nuts, or raisins can be folded in before baking.
Mini muffins take 11–14 minutes at same temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 137mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 37mg
Related Recipes to Try
If you love pumpkin oatmeal muffins, you’ll also enjoy my warm and hearty pumpkin baked oatmeal. For something a little more indulgent, try these chewy soft pumpkin oatmeal cookies. Or cozy up with a slice of moist and spiced pumpkin coffee cake. And of course, you can’t go wrong with a classic easy homemade pumpkin bread recipe.
You can also find more cozy fall bakes and ideas over on my Pinterest boards. I love sharing what’s baking in my kitchen.
