Hearty Pumpkin Oatmeal Muffins: Easy Fall Treat (Print Version)
Whip up Hearty Pumpkin Oatmeal Muffins for a simple fall breakfast. These wholesome treats are packed with spice and oats, perfect for busy mornings.
# 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 Pantry Staples
01 -
1 ½ cups all-purpose flour
02 -
1 cup rolled oats (not instant)
03 -
½ cup granulated sugar
04 -
½ cup packed light brown sugar
→ Leavening & Spice Blend
05 -
1 tsp baking powder
06 -
1 tsp baking soda
07 -
½ tsp salt
08 -
2 tsp pumpkin pie spice
→ Wet Ingredients
09 -
1 cup canned pumpkin puree (100% pumpkin, not pie filling)
10 -
½ cup buttermilk
11 -
1 large egg, at room temperature
12 -
¼ cup vegetable oil
13 -
1 tsp vanilla extract
→ Optional Mix-ins
14 -
½ cup chocolate chips
15 -
½ cup chopped walnuts or pecans
16 -
¼ cup dried cranberries
# Instructions:
01 -
First things first, get that oven preheating to 400°F (200°C). Then, line a 12-cup muffin tin with paper liners. I always give the liners a tiny spritz of cooking spray, especially if I'm using those fancy patterned ones, just to make sure nothing sticks. It's a small step, but it saves so much frustration when you're trying to get a muffin out cleanly! This early prep means your batter won't sit around waiting.
02 -
In a big bowl, you're going to whisk together the flour, rolled oats, both sugars, baking powder, baking soda, salt, and pumpkin pie spice. Whisk it *really* well, like you're trying to impress someone. You want all those leavening agents and spices evenly distributed, otherwise, you'll end up with unevenly risen muffins or, worse, a mouthful of just baking soda. Trust me, I've been there, and it's not a flavor sensation.
03 -
In a separate, medium bowl, whisk together the pumpkin puree, buttermilk, egg, vegetable oil, and vanilla extract. Give it a good whisk until everything is smooth and totally combined. You don't want any streaks of egg white or oil sitting separately. This liquid mixture is what's going to bring all the dry ingredients to life, creating those moist, tender muffins.
04 -
Now for the critical part! Pour the wet ingredients into the dry ingredients. Grab a spatula and gently fold them together. And I mean *gently*. Don't overmix! A few lumps are totally fine, even desirable. Overmixing develops the gluten too much, leading to tough, chewy muffins, and nobody wants that. Just mix until *just* combined, no dry flour spots visible.
05 -
Divide the batter evenly among the 12 prepared muffin cups. I usually use an ice cream scoop for this—it makes the job so much tidier and ensures all my muffins are roughly the same size. Fill each liner about two-thirds full. If you fill them too high, they'll spill over, and then you've got a sticky mess in your oven, which is never fun to clean up.
06 -
Pop the muffin tin into your preheated oven. Bake for 5 minutes at 400°F (200°C), then, *without opening the oven door*, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high heat gives them a beautiful domed top. When they're done, they'll smell incredible and look perfectly golden, truly irresistible.
# Notes:
01 -
Don't overmix the batter! A few lumps are totally fine and help keep muffins tender.
02 -
Store cooled muffins in an airtight container at room temperature for up to 3 days for best freshness.
03 -
No buttermilk? Add 1 tbsp lemon juice or vinegar to regular milk and let it sit for 5 minutes.
04 -
For extra flavor, sprinkle a little turbinado sugar on top before baking for a crunchy crust.
# Equipment Needed:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowls
04 -
whisk
05 -
rubber spatula
06 -
ice cream scoop
# Nutrition (Per Serving):
Calories: 220-250 kcal
Total Fat: 9-12g
Total Carbohydrate: 30-38g
Protein: 4-6g