This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Fall inspired muffins that are perfect for a busy morning! These Pumpkin Oatmeal Muffins will not disappoint! They are so delicious!
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Day 2 of Pumpkin Week and I am sharing these Pumpkin Oatmeal Muffins! They are perfect for fall and using up that leftover pumpkin you might have in the fridge!
My kids are super excited about having muffins in the house and stocked in the freezer! They pull them out the night before and they have the perfect on the go breakfast!
It definitely helps when mornings are busy!
To Make Muffins:
- Start off with a good liner. I have tried several but so far lately it seems these parchment paper liners are working the best.
- Moisture is key to making these muffins soft and delicious! So don’t skip on the milk or pumpkin
- You can make a variety of these such as these Blueberry Oatmeal Muffins.
- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking soda
- 1/4 tsp pumpkin pie spice
- 1 stick butter melted
- 2 Eggland's Best Eggs
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 cup milk
- 1/2 cup pumpkin
For the topping:
- 4 tablespoons butter melted
- 6 tablespoons all purpose flour
- 2 teaspoons brown sugar
- 1/2 tsp pumpkin pie spice
Preheat oven to 400 degrees F. Line muffin pan with liners. Set aside.
In medium bowl whisk together flour, oats, baking soda, and pumpkin pie spice. Set aside.
In a medium size pot, melt butter. Remove from heat.
Whisk into the melted butter the eggs, sugar, vanilla and milk.
Stir butter mixture into the flour mixture.
Stir in pumpkin.
- Scoop into muffin liners.
In a small bowl mix together melted butter, flour, brown sugar and pumpkin pie spice till it crumbles.
Evenly divide onto the top of each muffin, pressing down gently.
Bake for 12 - 15 minutes.
Cool and ENJOY!
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly