Hearty Pumpkin Oatmeal Muffins: Easy Fall Morning Treat (Print Version)

Bake up warm, comforting Pumpkin Oatmeal Muffins! My simple recipe brings fall flavors with a touch of spice. Perfect for breakfast or a snack.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (190g) all-purpose flour
02 - 1 cup (90g) old-fashioned rolled oats
03 - ½ cup (100g) packed light brown sugar
04 - 1 teaspoon baking powder
05 - 1 teaspoon baking soda
06 - ½ teaspoon salt
07 - 2 teaspoons pumpkin pie spice

→ Wet Ingredients

08 - 1 cup (240g) canned pumpkin puree (not pie filling)
09 - 1 large egg
10 - ½ cup (120ml) vegetable oil
11 - ½ cup (120ml) milk

→ Optional Extras

12 - ½ cup chocolate chips or chopped nuts

# Instructions:

01 - First things first, let's get organized! Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. Trust me, liners make cleanup a breeze, and who doesn't love less scrubbing? In a big bowl, whisk together your flour, oats, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Give it a good whisk until everything is well combined. I always make sure there are no lumps of brown sugar hiding, because finding a pocket of dry sugar in a muffin is just... disappointing.
02 - In a separate, medium-sized bowl, it's time for the wet stuff. Whisk together your canned pumpkin puree, eggs, vegetable oil, and milk until it’s all smooth and beautifully orange. I love watching the color swirl; it just screams fall! This is where I always make sure to really get the eggs broken up and integrated. Don't worry if it looks a little thick; that's just the pumpkin doing its thing. Keep whisking until it’s truly uniform.
03 - Now, pour your wet ingredients into the dry ingredients. Grab a spatula and gently fold everything together. This is crucial, hon! Mix just until the flour streaks disappear. A few lumps are totally fine, even desirable. If you overmix, your Pumpkin Oatmeal Muffins will turn out tough and chewy, and we want tender, fluffy goodness. I learned this the hard way, producing some hockey pucks in my early baking days. Less is more here, truly.
04 - Divide the batter evenly among your 12 prepared muffin cups. I usually use an ice cream scoop for this; it makes things so much neater and ensures consistent muffin sizes. Fill each liner about two-thirds full. If you overfill, you'll get those giant mushroom tops, which can be fun, but sometimes they just spill over and make a mess. A nice, even fill means perfectly domed Pumpkin Oatmeal Muffins.
05 - Pop that muffin tin into your preheated oven. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be beautifully golden brown and spring back when you gently touch them. My kitchen starts smelling absolutely incredible around the 15-minute mark, a warm, spicy scent that just fills the house. That's how you know they're almost ready!
06 - Once baked, take the tin out of the oven and let the muffins cool in the tin for about 5 minutes. This helps them set up and makes them easier to remove. Then, transfer them to a wire rack to cool completely. Or, if you're like me, grab one while it’s still warm, carefully peel back the liner, and enjoy that first glorious bite. They’re honestly best warm, fresh from the oven, with that soft interior and slightly crisp top.

# Notes:

01 - Overmixing is the enemy of tender muffins-mix until just combined, a few lumps are okay!
02 - Store cooled muffins in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
03 - For the pumpkin puree, mashed sweet potato can work, but changes the flavor profile.
04 - Serve warm with a dollop of cream cheese or a drizzle of maple syrup for an extra special treat.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - spatula
06 - ice cream scoop
07 - wire rack

# Nutrition (Per Serving):

Calories: 220
Total Fat: 10g
Total Carbohydrate: 29g
Protein: 4g

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