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pumpkin oat muffins recipe

Pumpkin Oat Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 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

For a more nutritious twist, you can replace half of the all-purpose flour with whole wheat flour. To enhance the flavor, consider adding a handful of nuts or raisins to the batter. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
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