These delicious Pumpkin Oatmeal Muffins are perfectly spiced with cinnamon and pumpkin pie spice and are super soft in the middle. If you're looking for an easy breakfast on a busy morning, then these muffins are it!
These pumpkin oat muffins are absolutely perfect to serve up this fall season not only for breakfast, but also as a nice afternoon snack.
Both pumpkin spice and pumpkin puree and mixed into the batter, along with old-fashioned oats that have been soaked in Lifeway Kefir's Lowfat Pumpkin Spice Milk. Pumpkin season just got a whole lot tastier!
Why You'll Love These Muffins
- They're made from a mixture of all purpose flour and rolled oats.
- Each bite is filled with pumpkin flavor, ideal for any pumpkin lover.
- They're a perfect grab-n-go breakfast item.
- All you need are simple ingredients.
- The muffin batter comes together so quickly!
These are definitely more heathy pumpkin muffins since half of the dry ingredients are oats instead of all flour.
The texture from the oats makes the muffins super fluffy, a little dense, and so soft!
What Is Lifeway Kefir?
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. Just an 8-ounce serving of Lifeway lowfat milk contains 11 grams of natural protein.
For this recipe, I used Lifeway Kefir's Lowfat Pumpkin Spice Milk to soak the oats. Not only did this add amazing pumpkin flavor, but provided much needed moisture. This is one of the reasons why I love using Lifeway Kefir in my baked goods!
Check out this Chocolate Spice Cake I made using Lifeway milk too!
Expert Baking Tips
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with cooking spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
- Topping: Add extra oats to the tops of each muffins before baking.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Old-Fashioned Oats: Use old-fashioned oats (also called rolled oats). Do not substitute them for quick oats.
- Lifeway Kefir's Lowfat Pumpkin Spice Milk: Makes the oats soft and adds moisture to the pumpkin batter.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins will stand tall and have that “muffin top”.
- Spices: Both ground cinnamon and pumpkin spice are used.
- Pumpkin Puree: Not to be confused with pumpkin pie filling for they are not the same.
- Oil: Use either vegetable oil or canola.
Here are the step by step instructions on how to make these easy pumpkin oatmeal muffins.
Step 1: Combine oats and milk. In a small bowl mix together the oats and Lifeway milk. Set aside and let it sit for 10 minutes.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Then mix in the oats and milk mixture.
Step 4: Combine the ingredients. Use a silicone spatula to gently fold in the dry ingredients just until combined.
Step 5: Bake. Divide the batter up evenly, filling each muffin cup to the top with batter. Sprinkle on some extra oats and bake for 15-18 minutes. Use a toothpick to check the centers for doneness.
Step 6: Cool. Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer them over to a wire rack to finish cooling completely.
Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Frequently Asked Questions
If you love pumpkin chocolate chip muffins you can easily mix in a 1/2 cup of chocolate chips into the batter.
I have not recipe tested this, so I am not sure how the muffins would turn out. If you try it, please let me know how it turned out for you!
Yes, you can easily make a double batch of these muffins. Just bake each muffin tin separately.
It brings me so much joy to see you make my recipes. 🙂
More Breakfast Recipes
Pumpkin Oatmeal Muffins
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- 1 cup old-fashioned oats
- 1 cup Lifeway Kefir Pumpkin Spice Lowfat Milk
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ⅓ cup vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a small bowl add the oats and Lifeway Kefir milk. Mix together and allow it to sit for 10 minutes so the oats start to soak up the milk.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Then mix in the oats and milk mixture. Use a silicone spatula to gently fold in the dry ingredients just until combined.
- Divide the batter up evenly, filling each muffin cup to the top with batter. Sprinkle on some extra oats and bake for 15-18 minutes. Use a toothpick to check the centers for doneness.
- Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer them over to a wire rack to finish cooling completely. Keep leftovers in an airtight container on the counter for up to 4 days or in the refrigerator for up to 7 days.