Pumpkin Oat Muffins

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Treat yourself with these Pumpkin Oat Muffins that are perfect for the Fall season. Serve them as a sweet snack, dessert, and even breakfast. 

Before we dive into all the yumminess these pumpkin muffins have to offer, I should tell you that I am partial to the Libby pumpkin brand. Fun fact – I grew up about 30 minutes from the factory.

I attended the Morton pumpkin festivals growing up. Nothing beats sitting on the curb eating pumpkin pie while the parade rolls on by. I’m a fan and it takes me back to my childhood every time I open a can of pumpkin. 

top shot of pumpkin oat muffins with a streusel topping and text overlay

Are your muffins going to turn out bad if you don’t use Libby’s pumpkin? No, that’s just my preferred brand.

I feel compelled to mention, although you are probably already aware – grab your pumpkin NOW! 

With the holiday season quickly approaching you’re probably thinking about the dishes you want to prepare. There’s nothing like planning your meal only to realize the local market is completely out of America’s favorite Fall baking ingredient. Just grab a couple cans now, OK? OK!

More Pumpkin Favorites:

ingredients for pumpkin oat muffins with text overlay

Ingredients for Pumpkin Oat Muffins 

all purpose flour

brown sugar – this measurement is based on packing the brown sugar down

baking powder

pumpkin pie spice


baking soda

Egg – leave enough time for your egg to come to room temperature

Pumpkin puree – Go Libby’s! If you are feeling really ambitious you can use homemade pumpkin puree.


Oil – canola or vegetable oil will work the best

Oats – use old fashioned, not the quick cooking kind

Optional but Tasty:


Chopped Walnuts

Chocolate chips – regular or mini sized

For the streusel topping:

Brown sugar

All purpose flour

Pumpkin pie spice

Butter – make sure it’s cold!

How To Make Pumpkin Muffins with Oats 

Go ahead and preheat your oven. Prepare your muffin pan by adding paper or silicone liners and spritz them with a bit of non-stick cooking spray. 

Grab a large mixing bowl and whisk together the flour, brown sugar, baking powder, salt, baking soda, and pumpkin pie spice. This is for the actual muffin mix (we’ll get to the topping soon). 

In another bowl, add the egg, milk, oil, and pumpkin then whisk together. 

pumpkin oat muffins resting in the pan

Combine the wet ingredients into the dry ingredients and mix together, just until the muffin batter forms. 

Toss in the oats and any optional ingredients you want to use. Gently mix to combine.

Pour the batter into the prepared muffin pan. Each liner should be about ¾ cup full.

Making the Streusel Topping 

Stir together the brown sugar, flour, and pumpkin pie spice. Add the butter in by using two forks to cut it in until the mixture is crumbly. 

Spoon about 2 teaspoons over each muffin. 

Bake for about 20 minutes at 375 degrees F or until a toothpick comes out clean. 

Before serving, the muffins need to cool. Place the pan on a wire baking rack for 10 minutes after they are done. Then transfer the muffins to the rack to finish cooling.

What’s the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

Pumpkin puree is 100% pumpkin without any added ingredients. It is cooked until tender, then pureed until smooth.

Pumpkin pie filling is usually sweetened and contains traditional Fall spices like cinnamon, clove and allspice.

These items are not interchangeable! If you decide to swap out pie filling for puree you will need to adjust the sweetener and spices accordingly.

Tips for Making and Storing 

  • Make sure you use pumpkin puree and not pumpkin pie filling.
  • You can store these on the counter for up to 2 days or in the refrigerator for up to 5 days.
  • Pumpkin Oat Muffins can be frozen up to 3 months.
  • I like to make these for meal prepping for a quick breakfast or snack. Make a double batch and freeze half for later.

More Easy Breakfast Ideas:

** Save the Pumpkin Oat Muffins for Later **

four pumpkin oat muffins on a white plate with text overlay

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top shot of pumpkin oat muffins with a streusel topping and text overlay

Pumpkin Oat Muffins

Treat yourself with these Pumpkin Oat Muffins. Perfect for the Fall season as a sweet snack, dessert, and even breakfast.
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Course: Baked Goods, Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 188kcal
Author: Lori @ A Reinvented Mom


Pumpkin Muffins

  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 large egg, room temperature, lightly beaten
  • ¾ cup canned pumpkin puree
  • ¼ cup 2% milk
  • ¼ cup vegetable or canola oil
  • 1 cup old fashioned oats
  • ½ cup raisins, optional
  • 1 cup chopped walnuts, optional
  • ½ cup chocolate chips, regular or mini, optional

Streusel Topping:

  • cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • ¾ teaspoon pumpkin pie spice
  • 1 tablespoon cold butter


Streusel Topping

  • For the topping, stir together the brown sugar, flour, and pumpkin pie spice. Using 2 forks, cut in the butter until the mixture is crumbly. Set aside.


  • Preheat the oven to 375 degrees F. Prepare a muffin pan with cupcake liners and spritz with nonstick cooking spray.
  • In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda.
  • In a separate bowl, whisk together the wet ingredients: egg, pumpkin, milk, and oil.
  • Stir the wet ingredients into the dry ingredients just until combined.
  • Add the oats and optional mix-ins if using. Stir gently to combine.
  • Divide the batter into the 12 muffin cups, filling each about ¾ full.
  • Spoon about 2 teaspoons of streusel topping over the top of each muffin.
  • Bake for 20 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
  • Cool the muffin tin on a wire rack for 10 minutes. Transfer muffins to a wire rack to cool completely.


  • Do not use pumpkin pie filling.
  • Store on the counter for up to 2 days or in the refrigerator for up to 5 days.
  • Can be stored in the freezer – wrap in plastic wrap then place in a ziptop plastic bag for up to 3 months.
  • Nutritional information does not include optional ingredients.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom!


Serving: 1muffin | Calories: 188kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2438IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

Keyword: easy pumpkin oat muffins, homemade pumpkin muffins, pumpkin muffins from scratch

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