Fall inspired muffins that are perfect for a busy morning! These Pumpkin Oatmeal Muffins will not disappoint! They are so delicious!
Click here to save this recipe on Pinterest!
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!
Therefore we always have muffins ready to go!
It definitely helps when mornings are busy!
To Make Pumpkin Oatmeal Muffins:
Ingredients:
- Pumpkin puree: Packed full of pumpkin flavor leaves these muffins tasting extra special!
- Flour: Binds all of these ingredients together.
- Butter and Eggs. Adds moisture and flavor to the muffins.
- Old Fashioned Oats: A little touch of whole grains that adds texture and a little heartiness to the muffin.
- Brown sugar: Gives these a touch of sweetness.
- Pumpkin pie spice: Helps bring out that traditional pumpkin flavor!
- Powdered sugar: Makes the glaze extra thick and beautiful!
Directions:
- Preheat oven to 400 ℉. Line muffin pan with liners. Set aside.
- FOR THE MUFFINS: In large bowl add butter, milk, eggs, pumpkin, vanilla and brown sugar. Whisk together until completely incorporated.
- Add in flour, oats, baking soda and pumpkin pie spice. Stir until combined.
- Scoop into muffin liners. Set aside.
- FOR THE TOPPING: In small bowl add butter, flour, sugar, oats and cinnamon. Stir together.
- Sprinkle the top of each muffin with a little of the topping mixture.
- Bake for 12-15 minutes. Cool.
- FOR THE DRIZZLE: Whisk together powdered sugar and milk.
- Drizzle over muffins.
- Serve and ENJOY!
NOTES & STORAGE:
- 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.
- TO STORE MUFFINS: Place in an airtight container on counter top for up to 3 days. In refrigerator for up to 6 days. In freezer for up to 2 months.
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now. If you make any recipes make sure to tag them #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Facebook | Pinterest | Instagram | Twitter
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Pumpkin Oatmeal Muffins
Equipment
Ingredients
For the muffins:
- 1 stick unsalted butter melted
- 1 cup 2% milk
- 2 eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking soda
- 1 tsp pumpkin pie spice
For the topping:
- 1/4 cup unsalted butter softened
- 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup old fashioned oats
- 1 teaspoon ground cinnamon or pumpkin pie spice
For the drizzle:
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 400 ℉. Line muffin pan with liners. Set aside.
- FOR THE MUFFINS: In large bowl add butter, milk, eggs, pumpkin, vanilla and brown sugar. Whisk together until completely incorporated.
- Add in flour, oats, baking soda and pumpkin pie spice. Stir until combined.
- Scoop into muffin liners. Set aside.
- FOR THE TOPPING: In small bowl add butter, flour, sugar, oats and cinnamon. Stir together.
- Sprinkle the top of each muffin with a little of the topping mixture.
- Bake for 12-15 minutes. Cool.
- FOR THE DRIZZLE: Whisk together powdered sugar and milk.
- Drizzle over muffins.
- Serve and ENJOY!
Video
Nutrition
More Pumpkin Recipes that you will enjoy!
- Pumpkin Pie Bourbon Cocktail from Love and Confections
- 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
- A Day in the Life on the Farm made Pumpkin Banana Bread
- Cookaholic Wife made Pumpkin Creme Brulee
- The Spiffy Cookie made Pumpkin Kolaches
- One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
More Baked Goods & Desserts:
- Seduction In The Kitchen made Pumpkin Maple Bark
- Hezzi-D’s Books and Cooks made Pumpkin Pie Crescents
- Culinary Adventures with Camilla made Pumpkin Snickerdoodles
Wendy Klik
I’m always happy to have another muffin recipe to add to the the repertoire.
EL Mehdi
These are indeed great, I gave them a try after testing out your pumpkin pancakes recipe…I like to eat mine after breakfast, very delicious <3
Sheryl
This is showing the wrong recipe….how can I get the one for Pumpkin Oatmeal Muffins?
Nancy P.
Hi Sheryl, SORRY about that! The recipe should be displaying correctly now! Thanks!
courtney mccue
What did one stick of butter amount to in cup form
Nancy Piran
Hi Courtney, I haven’t measured this out in cup form. But typically 1 stick of butter is 1/2 cup butter or 8 tablespoons. Hope this helps!
Jen
Seems like the batter was not sweet enough and had way too much baking soda. The directions said to sprinkle on the topping, but it was not crumbly at all. After baking, there was a pool of butter on the bottoms of the muffins and they were pretty tasteless. A big waste of time and ingredients!
Christina
Can i substitute white flour for whole wheat flour for these muffins?
Nancy P.
Yes absolutely!
Isabella
I really really REALLY like pumpkin. You know that mom
Melanie
These muffins have a good texture and are very moist. However, there is no salt in the recipe and very little spice. We doubled the pumpkin pie spice and will probably put a whole tablespoon when we give them another try. We did add 1/8 teaspoon of salt and will be increasing that to 1/4 teaspoon when we give the recipe a second chance.
Nancy Piran
Thanks for the feedback Melanie! You can definitely add salt, I typically leave it out of everything due to family health reasons. The spice in the muffins and topping has always been enough for us as well but you can definitely increase it to your likely.