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    Home » Muffins

    Pumpkin Oatmeal Muffins

    October 21, 2022 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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!

    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!

    Pumpkin oatmeal muffins with oats on the side and white pumpkins in the back.

    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!

    Looking for more pumpkin recipes? Then check out these: pumpkin rice krispie treats, pumpkin banana bread, and pumpkin spice donuts.

    Three pumpkin muffins stacked on a wire rack with lifeway kefir milk in the background.

    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!

    Pumpkin oat muffins stacked with many more in the back and a white pumpkin.

    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

    1. 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.
    1. 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.
    1. 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.
    1. Topping: Add extra oats to the tops of each muffins before baking.

    Ingredients Needed

    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.
    Ingredients needed: oats, flour, vanilla, pumpkin puree, oil, milk, brown sugar, spices, leavening agents, salt, and eggs.

    Instructions

    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.

    Glass bowl with milk and oats.
    Wet ingredients in a large bowl.

    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.

    Oat and milk mixture added to the wet ingredients in a glass bowl.
    Pumpkin muffin batter mixed together with a silicone spatula.
    Pumpkin oatmeal muffins in a baking pan ready to be baked.

    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.

    Pumpkin oat muffins on a baking rack.

    Storing Tips

    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

    What Can I Add To These?

    If you love pumpkin chocolate chip muffins you can easily mix in a ½ cup of chocolate chips into the batter.

    Can I Make These Using Whole Wheat Flour?

    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!

    Can I Double The Recipe?

    Yes, you can easily make a double batch of these muffins. Just bake each muffin tin separately.

    Pumpkin muffins with oats on the ground.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Breakfast Recipes

    • Caramel apple baked donuts on a wired rack with honey crisp apples and more caramel.
      Caramel Apple Baked Donuts
    • Banana Carrot Muffins
    • Apple Cider Coffee Cake
    • Apple Cinnamon Streusel Muffins

    📖 Recipe

    Pumpkin Oatmeal Muffins

    Karissa Parrish (Ginger Snap)
    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 18 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Mixing Bowls

    Ingredients:
     
     

    • 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

    Instructions:
     

    • 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.

    Notes:

    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.
    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.

    Nutrition

    Serving: 1muffinCalories: 211kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 30mgSodium: 201mgPotassium: 111mgFiber: 2gSugar: 15gVitamin A: 3259IUVitamin C: 1mgCalcium: 74mgIron: 1mg
    Keyword pumpkin, pumpkin muffins, pumpkin oatmeal muffins
    US Customary - Metric
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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