Get ready for your new favorite easy pumpkin oatmeal muffins! They're made in just one bowl, are done in under 30 minutes, and contain real pumpkin. Not only are they filled with warm spices like pumpkin pie spice and cinnamon, but they're perfect for breakfast on busy mornings with kids.
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
Why You'll Love These Muffins
- Simple pantry ingredients. Just like with my pumpkin banana chocolate chip muffins, these pumpkin oat muffins use basic ingredients you most likely already have in your kitchen.
- The best pumpkin flavor. In my opinion, some of the best pumpkin treats are made with real pumpkin puree and of course pumpkin spice. My pumpkin cinnamon sugar donuts and homemade pumpkin cinnamon rolls are perfect examples.
- Perfect for breakfast and snack. During the fall season, these muffins make for a great breakfast, snack, or even dessert!
- Soft and moist texture. The combination of the milk soaked oats, oil, and pumpkin puree creates a very soft and fluffy muffin that stays that way for even days after baking.
These pumpkin muffins are constantly on rotation in my household during pumpkin season. They're just so easy to make and are perfect to make ahead of time and eat throughout the week.
Jump to:
As a home baker who's also a busy mom, any treat I can make in just one bowl is such a timesaver for me! I also love these chewy pumpkin oatmeal cookies because they too are made in just one mixing bowl.
At this point I have 30+ easy pumpkin recipes on the blog. So when it comes to baking with pumpkin, you can feel confident that I know what I'm talking about. Besides chocolate, it's my favorite ingredient.
Ingredients for Easy Pumpkin Oatmeal Muffins
- 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. You can also just use plain or whole milk.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins will stand taller 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.
See the recipe card for the full ingredients list and the exact amounts.
Recipe Variations
These pumpkin oat muffins are extremely versatile, so you can easily add your favorite mix-ins!
- Chocolate chips: White chocolate, milk chocolate, or even dark chocolate chips. Add ¾ cup to the batter before baking.
- Nuts: You could add 1 cup of either chopped walnuts or pecans.
- Dried fruit: ¾ cup of dried cranberries would add a bit of sweetness to these muffins.
How to Make Pumpkin Oatmeal Muffins in One Bowl
Step 1: In a small bowl mix together the oats and milk. Set aside and let it sit for 5 minutes.
Step 2: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract.
Step 3: Then whisk in the oats and milk mixture.
Step 4: Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt and gently fold together with the wet ingredients using a rubber spatula.
Step 5: Divide the batter up evenly between two 12-count muffin pans, filling each muffin cup to the top with batter.
Bake for 15-18 minutes. Cool for 10 minutes in the pan before transferring the muffins over to a cooling rack.
Home Baking Tip! Bake only 6 muffins in each 12-count pan to achieve even larger muffin tops. You can also just bake all of the batter in one muffin pan.
Storing & Freezing
Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Can you freeze pumpkin muffins? Absolutely!
Once they have cooled, place them in an airtight container or freezer-safe bag. Keep frozen for up to 2 months.
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 easy pumpkin olive oil cake I made using Lifeway milk too!
Professional Home 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. If you want taller muffin tops, bake between two 12-count muffin pans, baking just 6 muffins per pan (see photo above).
- 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 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.
Recipe FAQs
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.
If they're frozen, heat in the microwave for 25-30 seconds. If they're fresh, heat 10-15 seconds.
More Pumpkin Breakfast Recipes
📖 Recipe
Easy Pumpkin Oatmeal Muffins (One Bowl Recipe!)
Equipment
- 12-count muffin pan
- Mixing Bowl
Ingredients:
- 1 cup old-fashioned oats
- 1 cup Lifeway Kefir Pumpkin Spice Lowfat Milk or any milk you prefer
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ⅓ cup vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- 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
Instructions:
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.You can also use two 12-count muffin pans and line each pan with six cupcake liners. Baking 6 muffins at a time usually results in larger muffin tops if you prefer that!
- In a small bowl add the oats and Lifeway Kefir milk. Mix together and allow it to sit for 5 minutes so the oats start to soak up the milk.
- In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Then whisk in the oats and milk mixture.
- Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt and gently fold into the wet ingredients using a rubber spatula just until everything is 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 10 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.
Leave a Reply