Pumpkin Oatmeal Muffins

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There’s something about the first chill in the air that makes me want to turn on the oven and fill the house with the smell of something warm and comforting. These Pumpkin Oatmeal Muffins are one of those simple bakes that feel like a hug from the inside out.

On our New Brunswick homestead, this time of year always means busy mornings — feeding animals, tending the garden, and getting the kids settled with their schoolwork. A batch of muffins like these makes breakfast effortless. They use pantry staples, come together in one bowl, and are hearty enough to keep everyone full until lunch.

And while pumpkin might make you think of fall, I make these year-round using homemade purée from the pumpkins we roasted and tucked into the freezer last autumn. They’re cozy, nourishing, and just sweet enough — a simple reminder that homemade doesn’t have to mean complicated.

Why You’ll Love These Pumpkin Oatmeal Muffins

• Quick and easy: Ready in about 30 minutes, perfect for busy mornings.
• Simple ingredients: Everything you need is likely already in your pantry.
• Soft and spiced: Pumpkin keeps them moist while warm spices make the kitchen smell amazing.
• Kid-friendly: Just the right amount of sweetness for little ones.
• Freezer-friendly: Perfect for baking ahead and stocking up for the week.

Ingredients

• 1 cup milk
• 1 cup quick-cooking oats
• 1 egg
• ½ cup pumpkin purée
• 1 cup all-purpose flour
• ¼ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice

Instructions

1. Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, combine the milk and oats. Let them sit for about 5 minutes so the oats can soften.
3. Whisk in the egg and pumpkin purée until smooth.
4. Add the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Stir gently until just combined — don’t overmix.
5. Spoon the batter evenly into your muffin cups (makes about 10–12 muffins).
6. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking 12–15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool slightly before removing from the pan. Serve warm or at room temperature.

Variations

• Add crunch: Stir in ¼ cup of chopped pecans or walnuts.
• A touch of sweetness: Sprinkle coarse sugar or oats on top before baking.
• Boost the nutrition: Swap half the all-purpose flour for whole wheat or oat flour.

Serving Ideas

These muffins are lovely warm from the oven with a pat of butter, or cooled and spread with cream cheese for a simple breakfast. They also make a perfect addition to a lunchbox or afternoon tea tray.

If you’re entertaining, serve them alongside scrambled eggs and fruit for an easy make-ahead brunch — the kind where you can actually sit down with your coffee while it’s still hot.

How to Store

• Counter: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer, then store in a freezer bag for up to 3 months. Reheat in the microwave or oven until warm.

Printable Recipe Card

Pumpkin Oatmeal Muffins
Soft, warmly spiced muffins made with simple pantry staples — perfect for cozy mornings on the homestead or busy school days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10–12 muffins

Ingredients

• 1 cup milk
• 1 cup quick-cooking oats
• 1 egg
• ½ cup pumpkin purée
• 1 cup all-purpose flour
• ¼ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice

Instructions

1. Preheat oven to 425°F (220°C).
2. Combine milk and oats; let sit for 5 minutes.
3. Stir in egg and pumpkin purée.
4. Add flour, brown sugar, baking powder, salt, and pumpkin pie spice. Mix just until combined.
5. Divide into muffin cups.
6. Bake at 425°F for 5 minutes, then reduce to 350°F and bake 12–15 minutes longer or until a toothpick comes out clean.
7. Cool slightly before serving.