I’m sharing my Pumpkin Oatmeal Muffins made with real pumpkin, pumpkin pie spice, and a buttery streusel that bake up soft, perfectly spiced muffins perfect for quick breakfasts or seasonal snacking.

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I never set out to make the perfect muffin, but these Pumpkin Oatmeal Breakfast Muffins kept appearing at my table so often I had to share. They’re soft and spiced just right, with real canned pumpkin puree folded into an oat studded batter made with all purpose flour that somehow stays light and fluffy.

Think Pumpkin Spice Oat Muffins but easier than you expect, and there’s a little streusel on top for texture. I love how they travel, overachieve at brunch, and still taste like a treat that doesn’t try too hard.

Ingredients

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Pumpkin puree: adds moisture, fiber, vitamin A, subtle sweetness and autumn flavor
rolled oats: give chew, whole grain fiber, slower carbs, keeps you full longer
All purpose flour: creates structure, mostly carbs, not packed with nutrients but versatile
Brown sugar: sweetens, adds molasses notes and moisture, moderate sugar content
Eggs: bind ingredients, add protein and richness, make muffins tender
Vegetable oil or butter: gives fat for tenderness, calories increase, flavor varies
Pumpkin pie spice and cinnamon: warm spices, aroma, tiny calories but big flavor boost
Streusel: crunchy oat topping, extra sweetness and texture, adds calories and buttery richness

Ingredient Quantities

1 1/2 cups all purpose flour

1 cup old fashioned rolled oats

3/4 cup packed brown sugar (for batter)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/2 cup milk (any kind)

1/2 cup vegetable oil or melted butter

1 teaspoon vanilla extract

1/3 cup all purpose flour (for streusel)

1/3 cup old fashioned rolled oats (for streusel)

1/3 cup packed brown sugar (for streusel)

1/2 teaspoon ground cinnamon (for streusel)

4 tablespoons cold unsalted butter, cubed (for streusel)

Coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups, set aside.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon ground cinnamon. Stir in 1 cup old fashioned rolled oats.

3. In another bowl whisk 1 cup canned pumpkin puree (not pumpkin pie filling), 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil or melted butter and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and gently fold until just combined, dont overmix or the muffins get tough; batter will be thick and slightly lumpy.

5. Divide batter among the prepared muffin cups, filling each about 3/4 full (an ice cream scoop works great for even muffins).

6. Make the streusel: in a small bowl mix 1/3 cup all purpose flour, 1/3 cup old fashioned rolled oats, 1/3 cup packed brown sugar and 1/2 teaspoon ground cinnamon. Add the 4 tablespoons cold unsalted butter, cubed, and cut it in with a pastry cutter or two forks until pea-size crumbs form. Tip: popping the butter in the freezer for 10 minutes before cubing makes this easier.

7. Sprinkle the streusel evenly over each muffin and if you like a little sparkle toss on coarse sugar for crunch.

8. Bake at 375°F for about 18 to 22 minutes, rotating the pan once if your oven bakes unevenly, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.

9. Let muffins cool in the pan 5 to 10 minutes then transfer to a wire rack to cool. Store in an airtight container at room temp for up to 3 days or freeze for longer.

Equipment Needed

1. 12-cup muffin tin (liners or grease the cups)
2. Mixing bowls — one large for dry, one medium for wet
3. Measuring cups and measuring spoons
4. Whisk and rubber spatula (or a wooden spoon)
5. Ice cream scoop or large spoon for even portions
6. Small bowl and pastry cutter or two forks for streusel
7. Baking sheet (optional, to catch spills)
8. Wire cooling rack

Dont forget an oven mitt and a timer so you dont overbake.

FAQ

Q: What temp and how long do I bake these muffins? A: Bake in a 350°F (175°C) oven for about 18 to 22 minutes for standard muffins. They're done when a toothpick comes out with a few moist crumbs and the tops spring back, not wet batter.

Q: Can I use quick oats or oat flour instead of rolled oats? A: Yeah, quick oats work but the texture will be softer and less chewy. Oat flour is different, you'll need to reduce other flour a bit or add more liquid since it soaks up moisture.

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: Don't. Pumpkin pie filling is sweetened and spiced so it will make the muffins too sweet and throw off the spice balance. Use plain canned pumpkin puree only.

Q: How should I store or freeze the muffins? A: Store cooled muffins in an airtight container at room temp for 2 to 3 days, or in the fridge up to 5 days. To freeze, wrap individually or place in a freezer bag and freeze up to 3 months, thaw at room temp or warm in the microwave.

Q: I want them healthier or less sweet, can I cut the sugar or swap the oil? A: Yes, you can reduce the brown sugar by 1/4 cup without a big change. Swap half the oil for applesauce to cut fat, but they may be a bit denser. Taste and texture will change, but they're still good.

Q: Do I need the streusel and how do I make it? A: You can skip it if you want, the muffins are fine plain. To make it, mix the streusel flour, oats, brown sugar and cinnamon, toss in cold cubed butter and rub with your fingers until crumbly, then sprinkle on top before baking. If you want a crunch, add a little coarse sugar on top too.

Easy Pumpkin Oatmeal Muffins Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin; or use a 1:1 gluten free baking blend (check if it has xanthan gum) if you need GF.
Old fashioned rolled oats: use quick oats for a softer, finer crumb — same amount, just know they’ll break down more; or choose certified gluten free oats if needed.
Packed brown sugar (for batter): replace with coconut sugar 1:1 for a less moist, slightly caramel note, or use 3/4 cup maple syrup or honey but cut the milk by 2 to 3 tablespoons to keep the batter from getting too wet.
Vegetable oil or melted butter: swap with equal applesauce to lower fat and keep muffins moist; or use melted coconut oil or light olive oil for a different flavor profile.

Pro Tips

1. Let the batter sit for about 10 minutes after you mix it. the oats soak up liquid and the muffins come out moister and less gummy. you might notice the batter thickens a bit, thats normal.

2. Chill or even briefly freeze the butter for the streusel then grate it on a box grater or pulse it in a food processor. cold, tiny butter bits give a better crumb that stays crunchy after baking.

3. Toast the oats and spices in a dry skillet for 2 to 4 minutes before adding them to the batter if you want a deeper, nuttier flavor. be careful not to burn them, stir constantly.

4. If you want to store leftovers, freeze muffins individually on a tray then bag them. reheat in the microwave for about 20 to 30 seconds or warm in a 325 F oven for a few minutes to crisp the streusel back up.

Easy Pumpkin Oatmeal Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

302

kcal

Equipment: 1. 12-cup muffin tin (liners or grease the cups)
2. Mixing bowls — one large for dry, one medium for wet
3. Measuring cups and measuring spoons
4. Whisk and rubber spatula (or a wooden spoon)
5. Ice cream scoop or large spoon for even portions
6. Small bowl and pastry cutter or two forks for streusel
7. Baking sheet (optional, to catch spills)
8. Wire cooling rack

Dont forget an oven mitt and a timer so you dont overbake.

Ingredients

1 1/2 cups all purpose flour
1 cup old fashioned rolled oats
3/4 cup packed brown sugar (for batter)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup milk (any kind)
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1/3 cup all purpose flour (for streusel)
1/3 cup old fashioned rolled oats (for streusel)
1/3 cup packed brown sugar (for streusel)
1/2 teaspoon ground cinnamon (for streusel)
4 tablespoons cold unsalted butter, cubed (for streusel)
Coarse sugar for sprinkling, optional

Directions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups, set aside.
In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon ground cinnamon. Stir in 1 cup old fashioned rolled oats.
In another bowl whisk 1 cup canned pumpkin puree (not pumpkin pie filling), 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil or melted butter and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and gently fold until just combined, dont overmix or the muffins get tough; batter will be thick and slightly lumpy.
Divide batter among the prepared muffin cups, filling each about 3/4 full (an ice cream scoop works great for even muffins).
Make the streusel: in a small bowl mix 1/3 cup all purpose flour, 1/3 cup old fashioned rolled oats, 1/3 cup packed brown sugar and 1/2 teaspoon ground cinnamon. Add the 4 tablespoons cold unsalted butter, cubed, and cut it in with a pastry cutter or two forks until pea-size crumbs form. Tip: popping the butter in the freezer for 10 minutes before cubing makes this easier.
Sprinkle the streusel evenly over each muffin and if you like a little sparkle toss on coarse sugar for crunch.
Bake at 375°F for about 18 to 22 minutes, rotating the pan once if your oven bakes unevenly, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let muffins cool in the pan 5 to 10 minutes then transfer to a wire rack to cool. Store in an airtight container at room temp for up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.