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–+ servings

Pumpkin Oatmeal Muffins

Karissa Parrish
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 4 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

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
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