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Pumpkin Oatmeal Muffins

Enjoy these moist and flavorful pumpkin muffins, perfect for a quick breakfast or snack with wholesome ingredients and cozy spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup canned pumpkin puree
  • 1.5 cups rolled oats + quick oats
  • 0.5 cup whole wheat or all-purpose flour optional for firmer structure
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice or blend ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 2 large eggs or flax-eggs for vegan
  • 0.33 cup maple syrup or honey
  • 0.25 cup brown sugar optional
  • 0.33 cup vegetable oil or coconut/olive oil
  • 1 tsp vanilla extract
  • 0.5 cup milk dairy or plant-based
Optional mix-ins
  • 1 cup chocolate chips, chopped nuts, raisins, cranberries up to 1 cup

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin or grease.
  2. Mix dry ingredients: oats, flour (if using), baking powder, baking soda, spices, and salt.
  3. Whisk wet ingredients: pumpkin, eggs, syrup, sugar, oil, milk, vanilla.
  4. Combine wet and dry; fold in mix-ins. Fill muffin cups ¾ full.
  5. Bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.

Notes

Store muffins in an airtight container for up to 3 days or freeze for longer storage.