These pumpkin oatmeal muffins are tender, warmly spiced, and ideal for chilly fall mornings. They’re one of our most-loved muffin recipes and are simple to make at home.
They pair beautifully with seasonal drinks and savory breakfasts, and are great for baking ahead to enjoy throughout the week.
Best Pumpkin Oatmeal Muffins
These pumpkin oatmeal muffins are soft, lightly spiced, and sweet enough for dessert but subtle enough to enjoy at breakfast. They have a tender crumb from the pumpkin and a pleasant chew from the oats.
I typically bake a batch at the start of fall and find myself making another batch before the first is gone—these are that dependable.
They complement many fall flavors and make a nice accompaniment to savory dishes or warm beverages. Try serving them with a hot spiced drink or alongside a hearty skillet for a balanced brunch.
How to Make Pumpkin Oatmeal Muffins
Preheat the oven to 350°F (175°C). Grease a standard muffin pan or line it with paper liners.
In a large bowl, beat 1/2 cup softened unsalted butter with 2/3 cup packed light brown sugar until light and fluffy, about 2–3 minutes. Add 1 cup canned pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract, mixing until smooth.
In a separate bowl, whisk together 1 cup all-purpose flour, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Stir the dry ingredients into the wet mixture just until combined—mix only until no streaks of flour remain to avoid overworking the batter.
Fold in 1 cup old-fashioned rolled oats with a spatula. Divide the batter among the prepared muffin cups, filling each about halfway to two-thirds full.
Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for a few minutes, then transfer to a wire rack to cool completely.
Ingredient Swaps and Add-Ins
Can I swap the butter for oil?
Yes—use a neutral oil such as vegetable or canola. Oil yields a slightly more tender crumb, while butter contributes richer flavor. Both options work well depending on your preference.
What if I don’t have pumpkin pie spice?
Make a simple blend from pantry spices: cinnamon, nutmeg, ginger, cloves, and a pinch of allspice. Adjust the ratios to taste; cinnamon as the base with smaller amounts of the others works nicely.
Can I mix in other fruits or nuts?
Absolutely. Stir in chopped walnuts or pecans, dried cranberries, blueberries, or even a bit of crushed pineapple for variation. Fold these in gently so the batter keeps its texture.
What if I’m short on pumpkin purée?
If you don’t have a full cup of pumpkin purée, mashed banana can substitute for part of it. Using a mix of pumpkin and mashed banana keeps moisture and adds natural sweetness.
How to Store Leftover Muffins
Keep leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for about a month. Thaw at room temperature or warm briefly in the microwave before serving.
More Muffin Recipes
- Lemon Poppy Seed Muffins
- Pumpkin Chocolate Chip Muffins
- Zucchini Oat Muffins
- Coconut Muffins
Like this recipe?
If you try it, please leave a rating and a comment—feedback helps others find and enjoy the recipe.
Easy Pumpkin Oatmeal Muffins
What You’ll Need
- ½ cup unsalted butter, softened
- ⅔ cup light brown sugar, packed
- 1 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
How to Make It
-
Preheat oven to 350°F and grease a muffin pan or line with paper liners.
-
Beat the butter and brown sugar until fluffy, about 2–3 minutes.
-
Add pumpkin purée, egg, and vanilla, mixing until smooth.
-
Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
-
Fold the dry ingredients into the wet mixture just until incorporated—do not overmix.
-
Gently fold in the oats, then spoon the batter into the prepared muffin tin, filling each about halfway to two-thirds full.
-
Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
-
Let muffins cool in the pan a few minutes, then transfer to a wire rack to finish cooling.
Suggested Equipment
- Hand mixer (optional)
- Muffin pan
- Mixing bowls
Notes
- Calories and nutrition are approximate and based on the ingredients listed for one muffin; values may vary.
- Store muffins in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze up to one month.
Nutrition
Meet Kim
Hi, I’m Kim Vargo. I enjoy making comforting, homemade dishes and easy desserts that bring people together. My recipes focus on simple ingredients and straightforward techniques so you can spend less time fussing and more time enjoying good food.
