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pumpkin oatmeal muffin recipe

Pumpkin Oatmeal 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 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

For best results, ensure that all ingredients are at room temperature before you begin mixing. This will help the batter combine more smoothly and lead to a more evenly baked muffin. Additionally, avoid over-mixing the batter to prevent the muffins from becoming tough. If desired, you can add nuts or chocolate chips to the batter for extra texture and flavor.
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