Pumpkin Oat Muffins

Why You’ll Love This Recipe

These Pumpkin Oat Muffins offer the perfect balance of softness and texture thanks to the combination of oats and pumpkin. They’re full of autumn flavors, with a hint of spice and sweetness from brown sugar and pumpkin pie spice. The optional add-ins, like raisins, walnuts, or chocolate chips, allow you to customize each batch to your liking, making them the ideal snack or breakfast treat.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ½ cup packed brown sugar

• 2 teaspoons baking powder

• 1 teaspoon pumpkin pie spice

• ½ teaspoon salt

• ¼ teaspoon baking soda

• 1 large egg, room temperature, lightly beaten

• ¾ cup canned pumpkin puree

• ¼ cup 2% milk

• ¼ cup vegetable or canola oil

• 1 cup old-fashioned oats

• ½ cup raisins (optional)

• 1 cup chopped walnuts (optional)

• ½ cup chocolate chips (optional)

For the streusel topping:

• ½ cup brown sugar

• ½ cup all-purpose flour

• 1 teaspoon pumpkin pie spice

• 2 tablespoons cold butter

Directions

1. Preheat the oven to 375°F (190°C). Prepare a muffin pan by adding paper or silicone liners and spraying them with non-stick cooking spray.

2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda, and pumpkin pie spice.

3. In another bowl, whisk together the egg, milk, oil, and pumpkin puree.

4. Pour the wet ingredients into the dry ingredients and mix just until combined. Gently fold in the oats and any optional ingredients like raisins, walnuts, or chocolate chips.

5. Divide the batter evenly into the prepared muffin pan, filling each liner about ¾ full.

6. To make the streusel topping, mix together brown sugar, flour, and pumpkin pie spice. Cut in the cold butter with two forks until the mixture is crumbly. Sprinkle about 2 teaspoons of the topping onto each muffin.

7. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

Servings and Timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Add ½ cup of chocolate chips for a richer flavor.

• Substitute walnuts with pecans for a different nutty crunch.

• Add ¼ cup of shredded coconut for extra texture and flavor.

• Use whole wheat flour for a heartier muffin.

Storage/Reheating

• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• You can freeze these muffins for up to 3 months. To reheat, simply microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.

FAQs

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I use quick oats instead of old-fashioned oats?

It’s best to use old-fashioned oats for this recipe, as quick oats may change the texture of the muffins.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sugar. You should use pumpkin puree for the best flavor and texture.

How do I prevent my muffins from sticking to the liners?

Spraying your liners with non-stick cooking spray before adding the batter will help prevent sticking.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.

How can I make these muffins more moist?

Make sure not to overmix the batter, as this can lead to dry muffins. Also, adding a bit more oil or pumpkin puree can help keep them moist.

Can I make these muffins without sugar?

You can substitute the brown sugar with a sugar alternative, such as stevia or monk fruit, but it may slightly alter the taste and texture.

How do I store muffins for meal prep?

Once cooled, place the muffins in an airtight container or freeze them for later use. They’ll stay fresh for up to 3 months in the freezer.

Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time and stored in the fridge or freezer for later use.

How do I add a streusel topping without it falling off?

Make sure to use cold butter when making the streusel and sprinkle it generously on top of the batter before baking.

Conclusion

These Pumpkin Oat Muffins are an easy and delicious way to enjoy the flavors of fall. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, they’re sure to satisfy your cravings. With their soft, flavorful texture and optional add-ins, this recipe is versatile and perfect for any occasion. Enjoy baking these delightful treats!

Pumpkin Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 muffins
• Category: Baked Goods, Muffins, Snack, Breakfast
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

These Pumpkin Oat Greek Yogurt Muffins are a healthier, gluten-free alternative to traditional muffins, packed with the flavors of fall. Made with rolled oats, canned pumpkin, and Greek yogurt, they offer a moist, tender texture with no flour, butter, or oil. Perfect for breakfast or a snack, these muffins are rich in protein, naturally sweetened, and come together quickly in a food processor or blender. They’re customizable and easy to store, making them an excellent option for meal prep.

---

Ingredients

1 cup plain Greek yogurt

1 cup canned pumpkin puree

2 eggs

2 cups rolled oats (old-fashioned or quick)

½ cup coconut palm sugar

1½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

1 tsp. vanilla extract

½ cup chocolate chips (mini or regular)

Pumpkin seeds or additional chocolate chips for topping (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat your oven to 400°F and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners.

• In a blender or food processor, combine all ingredients except for chocolate chips. Process on high for 2-3 minutes until the oats are broken down, and the batter is smooth and creamy.

• Stir in the chocolate chips by hand.

• Pour the batter into the muffin pan, filling each cavity about ¾ full. Top with pumpkin seeds or more chocolate chips, if desired.

• Bake for 15-18 minutes until the tops are set and a toothpick inserted comes out clean. Let the muffins cool for about 10 minutes before removing from the pan.

---

Notes

• Gluten-Free Option: Use certified gluten-free oats to make these muffins gluten-free.

• Sweetener Alternatives: Substitute coconut palm sugar with brown sugar or use honey/maple syrup for a more natural sweetener.

• Add-ins: Walnuts, pecans, or dried cranberries make great additions for extra texture.

• Storage: Store muffins in an airtight container for up to 1 week at room temperature or freeze for up to 3 months. Reheat as needed.