Why You’ll Love This Pumpkin Oat Muffins

• Perfectly moist and hearty. The combination of pumpkin puree and old-fashioned oats creates a muffin that’s incredibly tender and satisfyingly substantial, without being heavy or dry.
• Effortless one-bowl mixing. You’ll notice how simple the process is—just whisk the wet ingredients, stir in the dry, and you’re done. Minimal cleanup is a beautiful thing.
• Freezer-friendly for easy mornings. These muffins freeze like a dream. Pop one out the night before, and you’ve got a ready-to-go breakfast that feels homemade.
• Warmly spiced, not overly sweet. They’re flavored with that classic pumpkin pie spice warmth, but the sweetness is subtle, letting the pumpkin and oat flavors really shine through.

Ingredients & Tools

• 240 g (2 cups) old-fashioned rolled oats
• 2 large eggs, at room temperature
• 425 g (1 can or 15 oz) pure pumpkin puree
• 120 ml (½ cup) maple syrup or honey
• 60 ml (¼ cup) melted coconut oil or neutral oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ½ tsp fine sea salt
• Optional: A handful of chocolate chips, chopped walnuts, or pepitas for topping

Tools: 1 large mixing bowl, 12-cup muffin tin, muffin liners or parchment paper, whisk, spatula, cooling rack.

Using old-fashioned oats is key here—they give the muffins that lovely, nubby texture. And for the pumpkin, make sure you’re grabbing pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. A little goes a long way!

Nutrition (per serving)

• Calories: 185 kcal
• Protein: 5 g
• Fat: 7 g
• Carbohydrates: 27 g
• Fiber: 4 g

Serves: 12 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the room-temperature eggs. They incorporate into the batter much more smoothly, creating a more uniform and tender crumb. If you forget, just place the cold eggs in a bowl of warm water for 5-10 minutes.
• The power of proper oats. Stick with old-fashioned rolled oats for the best texture. Quick oats will make the muffins a bit gummy, and steel-cut oats won’t soften enough during baking.
• Measuring your oats correctly. For the most accurate results, spoon your oats into the measuring cup and level it off. Scooping directly from the bag can pack them down, leading to too-dry muffins.
• A note on sweetness. These muffins are intentionally not super sweet. If you have a sweeter tooth, feel free to add an extra tablespoon or two of maple syrup, or toss in those chocolate chips!

How to Make Pumpkin Oat Muffins

Serving Suggestions

Complementary Dishes

• A simple fruit salad — The bright, fresh acidity from fruits like oranges or apples cuts through the richness of the muffin beautifully.
• A dollop of Greek yogurt — It adds a tangy, creamy element and a boost of protein, making your breakfast even more balanced.
• Scrambled eggs with herbs — For a more substantial brunch, the savory eggs are a perfect partner to the sweet, spiced muffins.

Drinks

• Hot black coffee — The bitterness of the coffee is a classic, perfect contrast to the warm spices and subtle sweetness.
• Chai latte — Double down on the cozy spices! A creamy chai latte feels like a natural extension of the muffin’s flavor profile.
• Cold glass of milk — Sometimes, the simple, classic pairings are the best. It’s just so comforting.

Something Sweet

• A drizzle of almond butter — For a real treat, warm a muffin slightly and add a drizzle of creamy almond butter. It’s next-level.
• A small bowl of vanilla bean ice cream — Turn a muffin into a decadent dessert by serving it warm with a scoop of cold ice cream on the side.
• Dark chocolate squares — A piece of high-quality dark chocolate alongside your muffin feels sophisticated and satisfying.

Top Mistakes to Avoid

• Overmixing the batter. This is the number one reason muffins turn out tough and dense. Stir until the ingredients are just combined—a few lumps are totally fine, I promise.
• Using the wrong type of pumpkin. Accidentally grabbing pumpkin pie filling will result in muffins that are far too sweet and spiced. Always double-check the can for “100% pure pumpkin puree.”
• Skipping the rest time for the batter. Those 5 minutes where the oats hydrate are crucial for texture. Without it, the muffins can be a bit crumbly and the oats can feel too raw.
• Overbaking. Baking for too long is the fast track to dry muffins. Start checking at the 18-minute mark. Remember, they continue to cook a little from residual heat as they cool in the pan.

Expert Tips

• Tip: Make your own pumpkin pie spice. If you don’t have any on hand, it’s easy to whip up! Combine 1 tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and an ⅛ tsp of cloves or allspice. Freshly grated nutmeg makes a world of difference.
• Tip: For a flavor boost, toast your oats. Spread the oats on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes until fragrant. Let them cool before using. This deepens their nutty flavor immensely.
• Tip: Create a “streusel” topping. For a bakery-style finish, mix 2 tbsp of oats, 1 tbsp of flour, 1 tbsp of brown sugar, and a pinch of spice with 1 tbsp of cold butter until crumbly. Sprinkle on top before baking.
• Tip: Use an ice cream scoop for portioning. A standard-sized ice cream or cookie scoop is perfect for dividing the batter evenly among the muffin cups. It’s tidy and ensures they all bake at the same rate.

FAQs

Can I make these gluten-free?
Absolutely! Just ensure you’re using certified gluten-free rolled oats. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, so the certification is important for those with celiac disease or a serious sensitivity. The rest of the ingredients are naturally gluten-free, so it’s a very easy swap.

How should I store these muffins?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend freezing them. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can thaw them overnight or pop one in the microwave for 20-30 seconds.

Can I use quick oats instead of old-fashioned?
You can, but the texture will be different. Quick oats are cut smaller and absorb liquid more readily, which can lead to a denser, slightly gummier muffin. I really prefer the heartier, more distinct texture that old-fashioned rolled oats provide. If it’s all you have, the recipe will still work, just be aware of the textural change.

My muffins are a bit dense. What happened?
This is usually due to one of two things: overmixing the batter or using an expired leavening agent. Remember, fold gently until just combined! Also, check the date on your baking soda. If it’s old, it won’t provide the necessary lift, resulting in a denser crumb. I’ve messed this up before too!

Can I add mix-ins like chocolate chips or nuts?
Please do! I love adding about ½ cup of semi-sweet chocolate chips, chopped pecans, or walnuts to the batter. You could even try dried cranberries for a little tartness. Just fold them in at the very end, right before you portion the batter into the tin. They’re a fantastic way to customize these to your taste.