I made Pumpkin Oatmeal Muffins that are so soft and properly spiced with a buttery streusel top you’re going to want one right now, so keep scrolling.

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I’m obsessed with these Pumpkin Oatmeal Muffins. Pumpkin Muffins Easy and totally snackable.

I love that the crumb actually feels substantial thanks to rolled old fashioned oats and a real hint of pumpkin pie spice that smells like fall without trying too hard. I grab one for breakfast, toss one in my bag when I run out the door, or eat two on the couch because why not.

But it’s not just convenient. The streusel gives that buttery crunch on top that makes each bite worth pausing for.

Pure, simple pumpkin magic. Zero guilt, full flavor.

I want more, always.

Ingredients

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Rolled oats: chewy texture and whole-grain vibe, it’s honestly homey and filling.
All purpose flour: the muffin’s backbone, keeps things tender but sturdy.
Baking powder: lifts the batter, so muffins aren’t dense and heavy.
Baking soda: reacts with acid, makes crumbs lighter and a bit airy.
Fine salt: balances sweet, makes cinnamon and pumpkin pop a bit.
Ground cinnamon: warm spice, cozy aroma you’ll notice first bite.
Pumpkin pie spice: concentrated autumn flavor, basically fall in a pinch.
Light brown sugar: molasses notes, moistness and caramel depth in every bite.
Granulated sugar: adds quick sweetness and helps with tender crumb.
Large eggs: bind everything and give structure, they’re the silent glue.
Pumpkin puree: moist, silky pumpkin flavor, keeps muffins soft and dense.
Whole milk or buttermilk: adds richness, buttermilk gives a tiny tang.
Vegetable oil or melted butter: keeps muffins moist, butter gives richer taste.
Vanilla extract: rounds flavors, it’s that subtle sweet warmth you want.
Streusel flour: creates crumbly topping, gives contrast to soft muffin.
Streusel brown sugar: sticky sweet pockets on top, slightly caramelized joy.
Cold unsalted butter: makes streusel flaky and buttery, little crunchy bits.
Streusel cinnamon: ties topping to muffin, little bursts of spice.
Optional rolled oats: extra texture on top, looks rustic and adds chew.

Ingredient Quantities

1 cup rolled old fashioned oats

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs, room temperature

1 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup whole milk or buttermilk

1/3 cup vegetable oil or melted unsalted butter

1 teaspoon vanilla extract

For the streusel: 1/2 cup all purpose flour

For the streusel: 1/3 cup packed brown sugar

For the streusel: 1/4 cup cold unsalted butter, cubed

For the streusel: 1/4 teaspoon cinnamon

Optional streusel add in: 2 tablespoons rolled oats

How to Make this

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1. Preheat oven to 375 F and line a 12 cup muffin tin with liners or spray with nonstick spray, let the oven heat while you mix stuff.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1 cup rolled old fashioned oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1 teaspoon pumpkin pie spice so it’s evenly mixed.

3. In another bowl beat 3/4 cup packed light brown sugar, 1/4 cup granulated sugar and 2 large room temperature eggs until the sugars start to dissolve and it looks a little pale.

4. Add to the egg mixture 1 cup canned pumpkin puree, 1/3 cup whole milk or buttermilk, 1/3 cup vegetable oil or melted unsalted butter, and 1 teaspoon vanilla extract; stir until smooth.

5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, dont overmix or the muffins get tough.

6. Make the streusel: in a small bowl combine 1/2 cup all purpose flour, 1/3 cup packed brown sugar and 1/4 teaspoon cinnamon. Cut in 1/4 cup cold unsalted butter, cubed, with a fork or pastry cutter until it forms coarse crumbs; stir in the optional 2 tablespoons rolled oats if you want extra texture.

7. Spoon batter into the prepared muffin tin, filling each cup about three quarters full, then sprinkle a generous pinch of streusel on top of each muffin.

8. Bake at 375 F for about 18 to 20 minutes until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool a bit more before eating. Theyre best the day theyre baked but store airtight for a few days.

Equipment Needed

1. Oven (set to 375 F)
2. 12-cup muffin tin (liners or nonstick spray)
3. Large mixing bowl and a small mixing bowl
4. Whisk and a rubber spatula for folding
5. Measuring cups and spoons
6. Fork or pastry cutter for the streusel
7. Spoon or cookie/ice cream scoop to portion batter
8. Toothpick for doneness testing
9. Wire cooling rack

FAQ

Q: Can I use quick oats instead of rolled oats? A: Yes, you can. Quick oats will work but the texture will be softer and less chewy. If you want them more intact, pulse quick oats a little less or use rolled oats for best bite.

Q: What if I only have pumpkin pie filling? A: Don’t use pumpkin pie filling. It has added sugar and spices that will throw off the recipe. If that’s all you have, reduce the added sugars and spices a lot, but really canned pumpkin puree is best.

Q: How do I keep the muffins moist? A: Don’t overmix the batter. Mix until just combined. Use whole milk or buttermilk and the oil or melted butter called for. Let muffins cool in the pan 5 minutes then move to a rack so they stay tender.

Q: Can I make these ahead or freeze them? A: Yes. Cool completely then freeze in an airtight bag for up to 3 months. Thaw at room temp or warm 20 to 30 seconds in the microwave. For make ahead, store at room temp 2 days or refrigerate up to 5 days.

Q: Any tips for the streusel so it stays crunchy? A: Keep the butter cold and rub it into the flour and sugar quickly until pea sized bits form. Add the oats last. Sprinkle on chilled batter and bake right away so it crisps instead of melting in.

Q: Can I swap the oil for all butter? A: Yes, you can use melted unsalted butter in the same amount. It gives a richer flavor but the muffins might be slightly less moist the next day. For best results use melted then cooled butter.

Easy Pumpkin Oatmeal Muffins Recipe Substitutions and Variations

Rolled old fashioned oats: swap with quick oats (they’ll soften faster, just stir slightly less) or use 3/4 cup oat flour for a finer texture.
All purpose flour: use 1 to 1 gluten free baking blend (measure cup for cup) or 1 cup whole wheat pastry flour plus 1/2 cup AP for a nuttier, denser muffin.
Brown sugar: replace with coconut sugar 1:1 for a less sweet, caramel note, or use 1/3 cup maple syrup but reduce the milk by about 2 tablespoons to keep batter consistency.
Eggs: for each large egg use 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce for a tender, slightly moister crumb.

Pro Tips

1. Let your eggs and milk sit out for 15-30 minutes so they warm up a bit before mixing. Cold ingredients make batter lumpy and muffins can come out dense, plus warm eggs help the batter come together faster.

2. Don’t overmix once you add the wet to the dry. Stir only until you can’t see streaks of flour. It’s ok if the batter looks a little shaggy, overworking it makes them tough.

3. For extra moistness and flavor swap half the oil for melted butter, or use all butter if you like the richer taste. If you do butter, cool it a little so it doesn’t cook the eggs when added.

4. Make the streusel ahead and keep it cold. Pop it in the fridge while you portion the batter so it stays crumbly on top instead of melting into the muffins. If you want more crunch, sprinkle a few extra oats or a pinch of coarse sugar on top right before baking.

Easy Pumpkin Oatmeal Muffins Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Pumpkin Oatmeal Muffins that are so soft and properly spiced with a buttery streusel top you’re going to want one right now, so keep scrolling.

Servings

servings

Calories

311

kcal

Equipment: 1. Oven (set to 375 F)
2. 12-cup muffin tin (liners or nonstick spray)
3. Large mixing bowl and a small mixing bowl
4. Whisk and a rubber spatula for folding
5. Measuring cups and spoons
6. Fork or pastry cutter for the streusel
7. Spoon or cookie/ice cream scoop to portion batter
8. Toothpick for doneness testing
9. Wire cooling rack

Ingredients

1 cup rolled old fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup whole milk or buttermilk
1/3 cup vegetable oil or melted unsalted butter
1 teaspoon vanilla extract
For the streusel: 1/2 cup all purpose flour
For the streusel: 1/3 cup packed brown sugar
For the streusel: 1/4 cup cold unsalted butter, cubed
For the streusel: 1/4 teaspoon cinnamon
Optional streusel add in: 2 tablespoons rolled oats

Directions

Preheat oven to 375 F and line a 12 cup muffin tin with liners or spray with nonstick spray, let the oven heat while you mix stuff.
In a large bowl whisk together 1 1/2 cups all purpose flour, 1 cup rolled old fashioned oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1 teaspoon pumpkin pie spice so it’s evenly mixed.
In another bowl beat 3/4 cup packed light brown sugar, 1/4 cup granulated sugar and 2 large room temperature eggs until the sugars start to dissolve and it looks a little pale.
Add to the egg mixture 1 cup canned pumpkin puree, 1/3 cup whole milk or buttermilk, 1/3 cup vegetable oil or melted unsalted butter, and 1 teaspoon vanilla extract; stir until smooth.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, dont overmix or the muffins get tough.
Make the streusel: in a small bowl combine 1/2 cup all purpose flour, 1/3 cup packed brown sugar and 1/4 teaspoon cinnamon. Cut in 1/4 cup cold unsalted butter, cubed, with a fork or pastry cutter until it forms coarse crumbs; stir in the optional 2 tablespoons rolled oats if you want extra texture.
Spoon batter into the prepared muffin tin, filling each cup about three quarters full, then sprinkle a generous pinch of streusel on top of each muffin.
Bake at 375 F for about 18 to 20 minutes until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool a bit more before eating. Theyre best the day theyre baked but store airtight for a few days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.