There’s no better start to the day during pumpkin season than warm Pumpkin Oat Muffins. These lofty bakery-style muffins are moist, full of pumpkin puree, pumpkin spice and topped with a crunchy streusel topping.
Start your lazy Saturday morning with one of these delicious pumpkin oatmeal muffins! These fluffy muffins look and taste like you swung by the bakery before breakfast. They are fast and easy to make and really make Saturday mornings feel special…and any other morning of the week too. A great easy breakfast recipe.
Oatmeal pumpkin muffins have a hearty, rustic feel and are just right for fall. The cinnamon-oat streusel topping adds a sweet crunch to the top. They have just the right amount of pumpkin flavor for a sweet treat in muffin form.
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Recipe Ingredients Notes
For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.
All Purpose Flour. This will be used both in the muffins and the streusel topping. Regular or gluten-free measure-for-measure flour can be used. We use Bob’s Red Mill gluten-free 1-to-1 flour blend when making a gluten-free recipe.
TIP: Always spoon the flour into the measuring cup; do not scoop the flour with the measuring cup. Scooping can make the flour too dense and the muffins will be too.
Old Fashioned Oats. You’ll want rolled oats or old fashioned oats; not quick oats or instant oats. These are whole oats and provide structure and texture to the muffins. Regular or gluten-free oats can be used. They’ll be added both to the muffins and topping.
Baking powder. This is the rising agent. Always make sure your baking powder has not expired. If it’s older it will not create well-risen bakery style muffins.
Pumpkin Pie spice. This warming blend of spices gives the pumpkin oat muffins just the right amount of fall flavor. It also enhances the pumpkin flavor.
If you don’t have pumpkin pie spice, you can use 1 ¼ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Pumpkin puree. Canned store-bought pumpkin puree or homemade fresh pumpkin puree can be used. You’ll use 1 cup of pumpkin puree. Do not use pumpkin pie filling. You’ll want 100% pumpkin puree.
Light brown sugar. Gives the caramelized sweetness that makes these muffins so delicious. You’ll use one cup of sugar. Brown sugar tastes slightly less sweet than granulated sugar giving the delicious muffins just the right amount of sweetness.
Vegetable oil. This adds moistness to the muffins.
Whole milk. This also adds richness and moisture to the muffins. We recommend whole milk for the fat content.
Unsalted butter. You’ll need two tablespoons of softened butter for the topping.
How to make it
STEP 1. Preparation
Preheat the oven to 375°F. Add muffin liners to a muffin tin(s) for 15 muffins or spray with non-stick cooking spray.
STEP 2. Make the Streusel topping
In a small bowl, stir together the 1/4 cup flour, 1/4 cup old fashioned oats, 1/4 cup brown sugar, and cinnamon.
Add the softened butter in pieces. Using a pastry blender or forks cut the butter into the other ingredients until small clumps form (photo 1).
STEP 3. Make the batter
In a medium mixing bowl, stir together the flour, old fashioned oats, baking powder, pumpkin pie spice, and salt (photo 2).
In a second large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth (photo 3).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix (photo 4). The batter will be thick.
Divide the batter evenly between the prepared muffin cavities, filling each one about ¾ of the way full (photo 5). We recommend using a cookie scoop (ice cream scoop size) to make this easy and less messy.
STEP 4. Add the topping
Sprinkle the streusel topping evenly over the muffin batter of each muffin (photo 6).
STEP 5. Bake & Cool
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the muffin pan for about 5 minutes. Then transfer them to a wire rack to fully cool (photo 7-8).
How to Store
Store any leftover muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. If refrigerating bring to room temperature or warm before eating.
How to Freeze
Once fully cooled the muffins can be stored in the freezer for up to 3 months. Thaw in the refrigerator before warming and serving. Pack in a freezer-safe container (versus a freezer bag) to best preserve the topping during freezing.
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Recipe
Pumpkin Oat Muffins
Ingredients
Streusel Topping
- ¼ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
- ¼ cup light brown sugar lightly packed
- ¼ cup old fashioned oats also called rolled oats; don't use quick oats or instant oats. Regular or gluten-free oats will work.
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter softened
Muffins
- 1 ¾ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1 cup old fashioned oats also called rolled oats; don't use quick oats or instant oats. Regular or gluten-free oats will work.
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup 100% pumpkin puree do not use pumpkin pie filling
- 1 cup light brown sugar lightly packed
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F. Add muffin liners to a muffin tin(s) for 15 muffins or spray with non-stick cooking spray.
Topping
- In a small bowl, stir together the flour, old fashioned oats, brown sugar, and cinnamon.¼ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup old fashioned oats, ½ teaspoon ground cinnamon
- Add the softened butter in pieces. Using a pastry blender or forks cut the butter into the other ingredients until small clumps form. Set aside.2 tablespoons unsalted butter
Muffins
- In a medium mixing bowl, stir together the flour, old fashioned oats, baking powder, pumpkin pie spice, and salt.1 ¾ cups all-purpose flour, 1 cup old fashioned oats, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- In a second large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.1 cup 100% pumpkin puree, 1 cup light brown sugar, ½ cup vegetable oil, ½ cup whole milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared muffin cavities, filling each one about ¾ of the way full. We recommend using a cookie scoop (ice cream scoop size) to make this easy and less messy.
- Sprinkle the streusel topping evenly over the muffin batter of each muffin.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin pan for about 5 minutes. Then transfer them to a wire rack to fully cool.
Sharina says
These pumpkin oat muffins turned out to be vibrant and delightful! They’re brimming with flavors and my grandma liked serving these with tea while kids liked them with hot choco or milk!
Ashley says
My family loves these muffins for breakfast and I love how hearty they are — it’s a win win!
Liz says
These make the weekend mornings so homey now that the temperatures have dropped and it’s truly fall. Thanks for the easy recipe.
April says
These were absolutely fantastic! Perfectly sweet enough, and I love that crumble topping!
TAYLER ROSS says
I made these muffins for breakfast this morning and they were DELICIOUS! I’ll be making them all fall long!
Lisa says
Such great muffins! I make a batch of these to have on hand for breakfast every week.
Lana says
These muffins were a perfect snack and absolutely delicious. Saving to make again!
Kristine says
Loved these muffins! So soft and fluffy, and easy to make. Great recipe!