Imagine the comforting aroma of warm spices wafting through your kitchen as you bake these delightful pumpkin oat muffins.
This simple yet indulgent treat is perfect for breakfast or a cozy snack, and it’s incredibly easy to whip up in just minutes.
As the muffins bake, the blend of pumpkin puree and spices transforms into a moist, flavorful delight.
Let’s bring this dish to life and savor every bite.
Kitchen Tools Required
- 1 Muffin tin
- 12 Paper muffin liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1 cup Pumpkin puree
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Milk
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Oat Muffins, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend time reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Prep Work (10 minutes)
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with paper liners.
- Measure out all dry ingredients (flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves) and combine them in the large mixing bowl.
- Measure out all wet ingredients (pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, milk) and whisk them together in the medium mixing bowl.
- Mixing Ingredients (5 minutes)
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Filling Muffin Cups (2 minutes)
- Divide the batter evenly among the muffin cups.
- Baking (20 minutes)
- Place the muffin tin in the preheated oven and bake for 20 minutes.
- Cooling (10 minutes)
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to rest for another 5 minutes.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Line the muffin tin with paper liners.
In a large mixing bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a medium mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
Divide the batter evenly among the muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to rest for another 5 minutes.
Serving Tips
- Warm Butter or Cream Cheese Spread: Enhance the flavor with a spread of warm butter or cream cheese on freshly baked muffins.
- Maple Syrup Drizzle: Add a touch of sweetness by drizzling maple syrup over the top of the muffins.
- Fresh Fruit: Serve alongside a variety of fresh fruits like berries or sliced apples for a balanced breakfast.
- Yogurt Parfait: Pair with a yogurt parfait for a delightful breakfast combination.
- Hot Coffee or Tea: Complement the spicy notes of the muffins with a hot cup of coffee or tea.
Storage
To store Pumpkin Oat Muffins, keep them in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them and thaw before serving.
Freezing
To freeze Pumpkin Oat Muffins, first allow them to cool completely.
Wrap each muffin individually in plastic wrap.
Place them in a freezer-safe bag, and store for up to 3 months.
Reheating
To reheat Pumpkin Oat Muffins, wrap them in a damp paper towel and microwave for 20-30 seconds.
Alternatively, warm them in an oven at 300°F (150°C) for 5-10 minutes.
Final Thoughts
These Pumpkin Oat Muffins are a delightful treat that combines the warm flavors of fall with the hearty texture of oats.
With a simple list of ingredients and easy-to-follow instructions, they’re perfect for both novice and experienced bakers.
The muffins offer a moist and tender crumb, thanks to the pumpkin puree and vegetable oil.
The spices add a cozy aroma that fills your kitchen as they bake.
Whether enjoyed for breakfast or as a snack, these muffins are sure to please.
Feel free to get creative by adding nuts or raisins for extra flavor and texture.
Store them in an airtight container to keep them fresh for days.
Happy baking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely, you can use fresh pumpkin! Roast it until tender, then blend into a velvety puree. The earthy aroma and rich, natural flavors will elevate your dish, offering a delightful burst of autumn in every bite.
What Can I Substitute for Vegetable Oil?
You can swap vegetable oil with melted coconut oil or unsweetened applesauce. Coconut oil adds a subtle tropical aroma, while applesauce lends moisture without extra fat, enhancing your baked delight’s texture and flavor profile beautifully.
Are These Muffins Gluten-Free?
You’ll need to make some substitutions for gluten-free muffins. Replace all-purpose flour with a gluten-free blend. Savor the moist texture and earthy aroma as the spices mingle perfectly with the pumpkin, creating a delightful breakfast treat.
How Can I Make the Muffins Vegan?
Swap eggs with flaxseed meal mixed with water, use almond milk instead of dairy, and opt for coconut oil. Savor the rich aroma and moist texture, ensuring each bite bursts with warm spices and autumnal delight.
What Can I Add for Extra Sweetness?
You can sprinkle brown sugar or drizzle maple syrup for a caramel-like sweetness. Add chocolate chips for a rich, indulgent touch or raisins for a chewy burst of sugary delight. Each option enhances flavor and texture beautifully.
Pumpkin Oat Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with paper liners.
- In a large mixing bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a medium mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to rest for another 5 minutes.
Notes
