pumpkin oatmeal muffins

pumpkin oatmeal muffins


  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup chopped nuts or chocolate chips (optional)


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
  2. In a large bowl, combine the flour, rolled oats, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, cloves, ginger). Mix well and set aside.
  3. In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If you’re adding nuts or chocolate chips, fold them into the batter.
  5. Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.
  6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

These pumpkin oatmeal muffins are a perfect fall treat. They’re moist, flavorful, and the addition of oats gives them a nice texture. Enjoy them for breakfast, as a snack, or as a dessert!