Pumpkin Spice Oatmeal Muffins

Pumpkin Spice Oatmeal Muffins are a quick and easy one-bowl recipe. Bursting with pumpkin spice flavour, they make a great fall breakfast or snack.

Pumpkin Spice Oatmeal Muffins combine hearty oats with the warm flavours of pumpkin spice, making these muffins a fantastic fall treat.

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Ingredients For Pumpkin Spice Oatmeal Muffins

There are a total of twelve ingredients in this recipe. The recipe is divided into two parts: the muffins and the topping.

Muffins:

• All-purpose Flour. Unbleached all-purpose flour is what we use to make this recipe.
• Oats. Quick-cooking oats work best for this recipe for both the muffins and the topping.
• Brown Sugar. Light brown sugar is our go-to for these muffins. It is also sometimes called golden or yellow.
• Baking Soda.
• Salt.
• Pumpkin Spice. We like to use our pumpkin pie spice blend, but store-bought works as well.
• Pumpkin Puree. 100% pumpkin puree, not the pumpkin pie filling. There is a difference.
• Egg.
• Buttermilk. The acidity in the buttermilk works with the baking soda to create a light and airy texture.
• Vegetable Oil. This can be replaced with melted and cooled butter or a similar oil, like canola.
• Vanilla Extract.

Topping:

• Brown Sugar.
• Oats.
• Pumpkin Spice.
• Butter.

Substitutions For Pumpkin Oatmeal Muffins

There are a few changes that can be made to this recipe and still have great results.

• The all-purpose flour can be swapped with whole wheat flour or a combination of both all-purpose and whole wheat.
• Buttermilk can be substituted with three tablespoons of sour cream and 1 tablespoon of milk. Acid is needed in this recipe to achieve the right texture.
• Melted butter can be used in place of the vegetable oil.

What Do You Need To Make These Muffins?

There are no special tools or equipment needed to make this recipe. All you need is a large bowl, a whisk, a muffin pan, measuring spoons, and cups.

Nice to have items to make these muffins, such as a scoop for easily scooping the batter into the muffin pan.

We also like making muffins that stand out using an all-edge brownie pan or colourful muffin papers. When using a brownie pan, this recipe will yield 6 muffins instead of 12.

Serving Pumpkin Spice Oatmeal Muffins

These muffins are great warm or at room temperature. Leftover muffins can be heated in the microwave for 20 to 30 seconds.

Serve these muffins as part of a breakfast on the go or as a morning or afternoon snack. They also make a great after-school snack.

They make a great addition to a brunch buffet as well. We like to serve these on Thanksgiving Day for brunch or a late-morning snack while we are preparing the dinner.

Storing Leftover Muffins

Once cooled, these muffins will stay fresh in an air-tight container at room temperature for up to three days.

Leftover muffins can also be frozen for up to three months. Thaw at room temperature before serving.

Have you tried this recipe? Leave a comment below to let us know.

Print Recipe

5 from 1 vote

Pumpkin Spice Oatmeal Muffins

Moist and bursting with flavour, these muffins combine the warmth of fall with hearty oats to create a comforting treat.

Prep Time5 minutes mins

Cook Time18 minutes mins

Total Time23 minutes mins

Course: Muffins

Keyword: muffins, pumpkin, pumpkin spice

Servings: 12 muffins

Ingredients

Muffins

• 1 egg
• ¾ cup brown sugar
• ¾ cup pumpkin puree
• ¼ cup buttermilk
• ¼ cup vegetable oil
• ½ tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup quick cooking oats
• 1½ tsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp sea salt

Topping

• ¼ cup brown sugar
• 2 Tbsp quick cooking oats
• 1 tsp pumpkin spice
• 1 Tbsp softened butter

Instructions

• Preheat oven to 375℉ and line a muffin tin with muffin papers or lightly grease pan.
• In a large bowl, whisk together egg, brown sugar, pumpkin puree, buttermilk, vegetable, and vanilla extract until smooth and combined.
• Add in all the dry ingredients and stir until just combined.
• Evenly fill muffin pan with batter.
• In a small bowl, combine the topping ingredients creating a crumble.
• Spread the topping evenly over the muffins.
• Bake in preheated oven for 16-18 minutes or until just cooked in the middle.
• Cool in pan for 2-3 minutes before transferring to a cooling rack.
• Serve warm or at room temperature.
• Store leftover cooled muffins in an air-tight container for up to three days.