1. Can I make pumpkin oatmeal muffins gluten-free?

Yes, you can make pumpkin oatmeal muffins gluten-free by using certified gluten-free oats and substituting the regular flour with gluten-free flour, such as oat flour or almond flour. The muffins will still turn out moist and flavorful!

2. How do I store leftover pumpkin oatmeal muffins?

To store leftover pumpkin oatmeal muffins, place them in an airtight container at room temperature for up to 2–3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds.

3. Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey, brown sugar, or any other sweetener you prefer. Just make sure to adjust the amount based on the sweetness of the substitute to maintain the balance of flavors.

4. Can I add other mix-ins like nuts or chocolate chips?

Absolutely! Pumpkin oatmeal muffins are incredibly versatile. You can add up to 1 cup of your favorite mix-ins, such as chocolate chips, chopped nuts (like walnuts or pecans), raisins, or dried cranberries. Toasting the nuts beforehand will add extra flavor.

Pumpkin Oatmeal Muffins - recipe maestro

Name: Pumpkin Oatmeal Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 cup rolled oats; ½ cup quick oats; ½ cup whole wheat or all-purpose flour (optional for firmer structure); 1 tsp baking powder; 1 tsp pumpkin pie spice (or blend ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves); ½ tsp baking soda; ¼ tsp salt; 2 large eggs; ⅓ cup maple syrup; ¼ cup brown sugar (optional); ⅓ cup vegetable oil, coconut oil, or olive oil; 1 tsp vanilla extract; ½ cup milk (dairy or plant-based); Optional mix-ins (up to 1 cup): chocolate chips, chopped nuts, raisins, cranberries

Description

Pumpkin oatmeal muffins are the perfect fall treat that combines the rich flavors of pumpkin, oats, and warm spices. These moist, fiber-packed muffins are a delicious, healthy option for breakfast or a snack.

Ingredients

Scale

1 cup canned pumpkin puree
1 cup rolled oats
½ cup quick oats
½ cup whole wheat or all-purpose flour (optional for firmer structure)
1 tsp baking powder
1 tsp pumpkin pie spice (or blend ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves)
½ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup maple syrup
¼ cup brown sugar (optional)
⅓ cup vegetable oil, coconut oil, or olive oil
1 tsp vanilla extract
½ cup milk (dairy or plant-based)
Optional mix-ins (up to 1 cup): chocolate chips, chopped nuts, raisins, cranberries

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Instructions

Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with muffin liners or grease lightly.
Mix dry ingredients: oats, flour (if using), baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
Whisk wet ingredients: in a separate bowl, combine pumpkin puree, eggs, maple syrup, brown sugar (if using), oil, milk, and vanilla extract until smooth.
Combine wet and dry ingredients gently, mixing just until no dry streaks remain. Fold in any optional mix-ins.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake at 350°F for 18–22 minutes (or 26–30 minutes if using more oats), until a toothpick inserted comes out clean.
Cool for 5 minutes in the pan, then transfer to a rack to cool completely.

Notes

Mix dry and wet ingredients separately for a smoother batter.
Do not overmix the batter to avoid dense muffins.
Let the batter sit for 5–10 minutes before baking for a softer crumb.
If using paper muffin liners, spray them lightly to prevent sticking.
Use an ice cream scoop to portion the batter evenly for uniform baking.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Baked Goods, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 12g
Sodium: 125mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg