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. 

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:

• Vanilla Spiced Pumpkin Bread
• Pumpkin Cake with Cream Cheese Frosting

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

salt

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.

Milk

Oil – canola or vegetable oil will work the best

Oats – use old fashioned, not the quick cooking kind

Optional but Tasty:

Raisins

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. 

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:

• Monkey Bread with Pecans
• Mini Pancake Cereal {How to Make)
• The BEST Instant Pot Oatmeal
• Blueberry Boy Bait {AKA Blueberry Coffee Cake}
• Hawaiian Banana Bread With Nuts

** Save the Pumpkin Oat Muffins for Later **