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Pumpkin Oatmeal Muffins

Delightfully fluffy and moist, these Pumpkin Oatmeal Muffins combine the rich flavor of pumpkin with wholesome oats, perfect for a cozy family gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Ensure it is 100% pure pumpkin.
  • 1 cup milk Can substitute with almond or soy milk for a dairy-free option.
  • 1/3 cup vegetable oil Can substitute with melted coconut oil for flavor.
  • 2 pieces eggs
Dry Ingredients
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line your muffin tin.
  2. In a large bowl, combine the pumpkin puree, milk, vegetable oil, and eggs. Mix until smooth.
  3. In another bowl, whisk together the rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; a few lumps are okay.
  5. Spoon the batter evenly into the muffin cups, filling them about two-thirds full.
Baking
  1. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. Reheat in the microwave for 15 seconds.