Imagine the warm, comforting aroma of pumpkin and spices filling your kitchen as you bake these delightful Pumpkin Oatmeal Muffins.
These muffins aren’t only easy to make but offer a cozy and indulgent breakfast treat that’s perfect for any morning.
Watch as simple ingredients like oats, pumpkin puree, and cinnamon transform into moist, flavorful muffins.
Let’s bring this delicious breakfast favorite to life and fill our home with the scent of autumn.
Kitchen Tools Required
- 1 muffin tin
- 12 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 rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
Cook & Prep Time
To efficiently manage your time for making Pumpkin Oatmeal Muffins, you can follow this timeline:
- Preparation (Reading and Gathering Ingredients):
- Time: 5 minutes
- Activity: Read through the recipe and gather all the ingredients and equipment needed.
- Prepping Ingredients:
- Time: 5 minutes
- Activity: Measure out all the dry ingredients (rolled oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg) and set them aside.
- Measure and prepare the wet ingredients (brown sugar, pumpkin puree, eggs, vegetable oil, vanilla extract, milk).
- Preheating the Oven:
- Time: 5 minutes
- Activity: Preheat the oven to 350°F (175°C) and line the muffin tin with liners.
- Mixing the Ingredients:
- Time: 5 minutes
- Activity: In a large mixing bowl, combine dry ingredients.
- In a medium mixing bowl, whisk together the wet ingredients until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Filling the Muffin Tin:
- Time: 3 minutes
- Activity: Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Baking:
- Time: 20 minutes
- Activity: Bake the muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Resting:
- Time: 10 minutes
- Activity: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a large mixing bowl, combine rolled oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium mixing bowl, whisk together brown sugar, pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Divide the batter evenly among the muffin liners, filling each about 3/4 full.
Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Serving Tips
- Maple Syrup Drizzle: Add a touch of sweetness by drizzling maple syrup over the muffins before serving.
- Cream Cheese Spread: Complement the flavors with a creamy, tangy spread of cream cheese.
- Nut Butter Topping: Enhance the nuttiness by spreading almond or peanut butter on top.
- Fresh Berries: Serve with a side of fresh berries for a burst of fruity flavor.
- Yogurt Parfait: Pair with a yogurt parfait for a balanced and satisfying breakfast.
Storage
To store Pumpkin Oatmeal Muffins, place them in an airtight container at room temperature for up to 3 days.
Alternatively, freeze them in a freezer-safe bag for up to 3 months.
Freezing
To freeze Pumpkin Oatmeal Muffins, let them cool completely.
Then wrap individually in plastic wrap and store in an airtight container.
Freeze for up to three months for maximum freshness.
Reheating
To reheat pumpkin oatmeal muffins, place them in a preheated oven at 350°F for 5-10 minutes.
Alternatively, microwave for 20-30 seconds.
This helps maintain their moisture and texture.
Final Thoughts
Pumpkin Oatmeal Muffins are a delightful breakfast treat.
They are easy to make and full of warm, comforting flavors.
Remember to follow the recipe closely for the best results.
Using room temperature ingredients will guarantee a smooth batter and even baking.
Be mindful not to over-mix to keep the muffins light and fluffy.
Feel free to customize with nuts or chocolate chips for added texture.
Enjoy these muffins fresh out of the oven or save them for a quick breakfast on the go.
Frequently Asked Questions
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
You can definitely substitute whole wheat flour for all-purpose flour, embracing a nutty flavor and heartier texture. Yet, balance is key; consider adding a bit more liquid to maintain moisture. Your muffins will transform, marrying wholesome taste with rustic charm.
How Do I Make These Muffins Gluten-Free?
Transform your muffins into a gluten-free delight by swapping all-purpose flour with a gluten-free blend. Pair this with rolled oats labeled gluten-free. These substitutions, precise and artful, create a harmonious flavor symphony without gluten’s presence.
What Can I Use as an Egg Substitute?
You can substitute eggs with flaxseed meal by mixing one tablespoon with three tablespoons of water. Let it sit for five minutes. This creates a gel-like consistency, enhancing texture while embracing a nutty, earthy flavor.
How Can I Make These Muffins Vegan?
Transform the texture with flaxseed and water as your egg substitute. Swap milk with almond or oat milk. Opt for coconut oil instead of vegetable oil. Experience harmonious flavors with added nuts or dark chocolate.
Can I Add Fresh Pumpkin Instead of Pumpkin Puree?
Absolutely, you can substitute fresh pumpkin for puree. Steam or roast your pumpkin until tender, then blend until silky. This swap enhances freshness and pairs beautifully with spices, creating a muffin that’s both rustic and refined.
Pumpkin Oatmeal Muffins
Equipment
- 1 muffin tin
- 12 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 rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large mixing bowl, combine rolled oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a medium mixing bowl, whisk together brown sugar, pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
