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

Treat yourself with these Pumpkin Oat Muffins. Perfect for the Fall season as a sweet snack, dessert, and even breakfast.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Baked Goods, Breakfast, Dessert
Cuisine: American
Keyword: easy pumpkin oat muffins, homemade pumpkin muffins, pumpkin muffins from scratch
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.


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