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–+ servings

Pumpkin Oatmeal Muffins

180kcal
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Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Deliciously moist pumpkin oatmeal muffins, perfect for breakfast or a snack, packed with wholesome ingredients and warm spices.
Servings 12 muffins
Course Breakfast, Snack
Cuisine American

Ingredients

Dry Ingredients
  • 1 cup All-purpose flour Sifted
  • 1 cup Rolled oats Old-fashioned
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon For warmth
  • 1/2 tsp Ground nutmeg For flavor
  • 1/4 tsp Salt To balance sweetness
  • 1/4 tsp Ground ginger Optional for extra spice
Wet Ingredients
  • 1 cup Canned pumpkin puree Not pumpkin pie filling
  • 1/2 cup Brown sugar Packed
  • 1/4 cup Granulated sugar
  • 1/2 cup Vegetable oil Can substitute with melted coconut oil
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla extract
  • 1/2 cup Milk Any type, room temperature
Optional Add-ins
  • 1/2 cup Chopped nuts Walnuts or pecans
  • 1/2 cup Chocolate chips For a sweeter muffin

Method

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
  2. Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
Mix Dry Ingredients
  1. In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Whisk together until well blended. This helps to evenly distribute the leavening agents and spices.
Mix Wet Ingredients
  1. In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk until smooth. This mixture adds moisture and flavor to the muffins.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
  2. If using, fold in the chopped nuts or chocolate chips at this stage.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the muffins are fully cooked.
  3. Once baked, remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving1muffinCalories180kcalCarbohydrates28gProtein3gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat4gCholesterol30mgSodium150mgPotassium150mgFiber2gSugar8gVitamin A5000IUVitamin C1mgCalcium30mgIron1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for a quick snack.

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