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Pumpkin Oatmeal Muffins Recipe

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4.3 from 13 reviews

Delight in these moist and flavorful Pumpkin Oatmeal Muffins, perfectly spiced with pumpkin pie spice and topped with a crunchy oat streusel. Ideal for fall breakfasts or snacks, these muffins combine hearty oats, creamy pumpkin puree, and a tender crumb for a comforting treat that’s both satisfying and easy to make.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Muffins

  • 1 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon kosher salt

Oatmeal Streusel

  • 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper muffin liners. Set aside to prepare the batter.
  2. Toast Oats: Place 1 cup of old-fashioned rolled oats in a medium nonstick pan over medium heat. Stir frequently for 4-6 minutes until the oats become fragrant and turn a light golden brown. Remove from heat and allow to cool. Then pulse the toasted oats in a food processor a few times until finely chopped or finely chop with a knife. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 15 oz pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup plain Greek yogurt, and 1 teaspoon vanilla extract until smooth and well combined.
  4. Combine Dry Ingredients: In a separate medium bowl, sift or whisk together the cooled toasted oats, 1-1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon kosher salt.
  5. Fold Batter: Gently fold the dry mixture into the wet pumpkin mixture until just combined. Take care not to overmix to keep muffins tender.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each to the brim for tall, full muffins. Set the tray aside briefly.
  7. Prepare Oatmeal Streusel: In a small bowl, combine 1/4 cup plus 2 tablespoons all-purpose flour, 1/4 cup old-fashioned rolled oats, 1/4 cup packed light brown sugar, 1/4 teaspoon pumpkin pie spice, and 3 tablespoons melted unsalted butter. Mix until the mixture becomes crumbly and streusel-like.
  8. Top Muffins: Sprinkle the oatmeal streusel evenly over each muffin filled with batter, pressing lightly to help the crumbs adhere.
  9. Bake: Bake the muffins at 425°F for 5 minutes to give them a good rise. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool and Serve: Allow the muffins to cool for 20 minutes in the pan, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite beverage.

Notes

  • Toasting the oats before adding them to the batter enhances their nutty flavor and adds depth to the muffins.
  • You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves if needed.
  • Ensure the pumpkin puree is not pumpkin pie filling, which contains added sugars and spices.
  • The streusel topping can be made ahead of time and stored in the refrigerator until ready to use.
  • Use fresh baking powder and baking soda for the best rise.
  • For dairy-free muffins, substitute the Greek yogurt with a plant-based yogurt and use a neutral oil.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-oatmeal-muffins-recipe/