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–+ servings
Freshly baked muffins on a white plate, with one partially eaten to show the soft inside.
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5 from 17 votes

Pumpkin Oatmeal Muffins

By: Min Kwon | MJ and Hungryman
Moist and tender with a fluffy crumb, these pumpkin oatmeal muffins deliver the perfect balance between cozy treat and healthy bite. Made with rolled oats for lasting energy, pumpkin for fiber and vitamins, and maple syrup for a touch of sweetness, they’re the ultimate fall bake!
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 7
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Equipment

Ingredients 

Wet ingredients

  • 1 cup pumpkin puree (240g)
  • 1/2 cup whole milk (or milk of choice)
  • 1 cup rolled oats (100g)
  • 2 eggs, room temperature
  • 3 tablespoons melted butter
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla

Dry ingredients

  • 1 cup all purpose flour (125g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Instructions 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it.
  • Soften oats: In a large bowl, whisk together the milk and pumpkin puree. Stir in the oats and let sit for 10–15 minutes so they soften.
  • Add wet ingredients: Once oats are softened, whisk in the melted butter, eggs, maple syrup, and vanilla until well combined.
  • Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Combine: Add the dry ingredients to the wet mixture. Gently stir until just combined—don’t overmix.
  • Bake: Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Soak the oats - Let them sit in the pumpkin and milk mixture to keep muffins tender and light.
  • Use room-temp eggs & milk - Helps the batter mix evenly for fluffier muffins.
  • Don’t overmix - Stir dry ingredients into wet just until combined to avoid tough muffins.
  • Measure flour correctly - Spoon and level for perfect texture—too much makes muffins dry.
  • Check doneness early - Start at 18 minutes; ovens vary.

Nutrition

Calories: 238kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Sodium: 372mg | Potassium: 217mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5695IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
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