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Pumpkin Oatmeal Muffins

Delicious Pumpkin Oatmeal Muffins for Cozy Fall Mornings

Indulge in warm Pumpkin Oatmeal Muffins that blend rich pumpkin flavor and hearty oats, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 can Canned Pumpkin Puree Use pure pumpkin for optimal moisture and flavor, avoiding pie filling.
  • 1 cup Granulated Sugar Adds sweetness and helps achieve a tender texture.
  • ½ cup Brown Sugar Provides a hint of caramel flavor and enhances moisture.
  • 1 cup Buttermilk Substitute with 1 cup milk mixed with 1 tablespoon vinegar for a homemade option.
  • ½ cup Coconut Oil Can be swapped with melted butter or vegetable oil.
  • 1 large Egg Acts as a binder; replace with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor profile effortlessly.
  • 1 ½ cups All-Purpose Flour Provides structure; whole wheat flour can be used for a healthier twist.
  • 2 teaspoon Baking Powder Essential for achieving that perfect rise.
  • 1 teaspoon Ground Cinnamon Infuses warm, fall-inspired spices.
  • ½ teaspoon Nutmeg Enhances the warmth of the muffin's flavor.
  • ½ teaspoon Salt Balances out the sweetness beautifully.
  • 2 cups Rolled Oats Adds heartiness and texture.

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners or lightly greasing each cup.
  2. In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, buttermilk, melted coconut oil, egg, and vanilla extract. Whisk until smooth and well blended.
  3. In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet ingredients and gently fold them together using a spatula, being careful not to over-mix.
  5. Fold in the rolled oats until evenly distributed.
  6. Scoop about ⅓ cup of the batter into each prepared muffin cup, filling them about two-thirds full.
  7. Place the muffin pan into the preheated oven and bake for 20 to 22 minutes, testing with a toothpick for doneness.
  8. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 25mgSodium: 140mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Enjoy your freshly baked Pumpkin Oatmeal Muffins as a delightful treat for breakfast or a cozy snack.

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