Easy Pumpkin Oatmeal Muffins (One Bowl Recipe!)
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.
Servings: 12 muffins
Calories: 211kcal
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.
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. 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.
Nutrition
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 111mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3259IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
