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Pumpkin Oatmeal Muffins - Cozy, Hearty, and Easy to Make

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/3 cup neutral oil (or melted coconut oil or butter)
  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (dairy or unsweetened non-dairy)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour (or white whole wheat)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional: pinch of cloves or ginger)
  • 1/2 teaspoon fine salt
  • Optional add-ins: 1/2 cup chocolate chips, chopped nuts, or raisins
  • Optional topping: coarse sugar or extra oats for sprinkling

Method
 

  1. Prep the oven and pan. Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. Mix wet ingredients. In a large bowl, whisk pumpkin, eggs, oil, brown sugar, maple syrup, vanilla, and milk until smooth.
  3. Add dry ingredients. Sprinkle oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt over the wet mixture. Stir gently until just combined. Do not overmix.
  4. Fold in extras. If using chocolate chips, nuts, or raisins, fold them in now.
  5. Fill the cups. Divide batter evenly among 12 muffin cups. The cups will be fairly full. Sprinkle tops with a few oats or coarse sugar if you like.
  6. Bake. Bake 16–20 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  7. Cool. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to finish cooling.