Easy Pumpkin Oatmeal Muffins Recipe

I finally nailed Pumpkin Oatmeal Muffins that stay insanely soft, pack perfect pumpkin pie spice, and get a flaky buttery streusel on top you’ll actually want for breakfast.

I’m obsessed with these Pumpkin Oatmeal Muffins because they’re soft, spiced, and addictive. I love the bouncy crumb and the way the streusel crunch fights the fluffy center.

I don’t need a fancy breakfast to feel smug; a hot muffin and a strong coffee do the job. I love how Pumpkin Spice Oat Muffins hit that fall angle without being cloying.

And the texture from 3/4 cup old fashioned rolled oats plus 1 cup canned pumpkin puree makes every bite both hearty and tender. Snackable, grab-and-go, good.

Eat three. No shame.

They disappear faster than I expect on weekdays often.

Ingredients

• All purpose flour — the muffin backbone, gives structure and soft crumb.
• Old fashioned rolled oats — chewy texture and a bit of rustic heartiness.
• Light brown sugar — caramel sweetness and moistness, keeps muffins tender.
• Baking soda — helps rise fast, gives lightness to each bite.
• Baking powder — adds lift so muffins aren’t dense or heavy.
• Pumpkin pie spice — warm autumn vibes, makes it smell like fall.
• Ground cinnamon — cozy spice hit, pairs perfectly with pumpkin.
• Salt — balances sweetness and brings out all the flavors.
• Pumpkin puree — moistness and that seasonal pumpkin depth, not sugary filling.
• Large eggs — bind everything together and add a bit of protein.
• Vegetable or melted coconut oil — keeps muffins moist and tender.
• Milk — thins batter so it’s spoonable and softens crumb.
• Vanilla extract — rounds flavors, gives a sweet background note.
• Streusel brown sugar — crunchy sweet topping that caramelizes nicely.
• Streusel flour — adds crumbly texture to the streusel, simple and effective.
• Streusel oats — extra chew and rustic look on top.
• Cold unsalted butter — makes the streusel flaky and buttery, amazing texture.
• Streusel ground cinnamon — tiny warm pops in the crunchy topping.
• Streusel pinch of salt — balances sweetness and makes the topping sing.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 3/4 cup old fashioned rolled oats
• 1 cup packed light brown sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/3 cup milk (dairy or non dairy)
• 1 teaspoon pure vanilla extract
• Streusel topping: 1/3 cup packed brown sugar
• Streusel topping: 1/4 cup all purpose flour
• Streusel topping: 1/4 cup old fashioned rolled oats
• Streusel topping: 3 tablespoons cold unsalted butter, cut into small pieces
• Streusel topping: 1/2 teaspoon ground cinnamon
• Streusel topping: pinch of salt

How to Make this

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray so muffins dont stick.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup old fashioned rolled oats, 1 cup packed light brown sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly mixed.

3. In a medium bowl beat together 1 cup canned pumpkin puree, 2 large room temperature eggs, 1/2 cup vegetable oil (or melted coconut oil), 1/3 cup milk, and 1 teaspoon pure vanilla extract until smooth and uniform.

4. Pour the wet mixture into the dry ingredients and gently stir just until combined; dont overmix or the muffins will get tough. Fold the batter a few times until no large streaks of flour remain.

5. Make the streusel topping by combining 1/3 cup packed brown sugar, 1/4 cup all purpose flour, 1/4 cup old fashioned rolled oats, 1/2 teaspoon ground cinnamon, and a pinch of salt in a small bowl. Cut in 3 tablespoons cold unsalted butter with a fork or your fingertips until the mixture is crumbly and clumps form.

6. Spoon the batter into the prepared muffin cups, filling each about 3/4 full for nicely domed muffins.

7. Sprinkle a generous pinch of the streusel over each muffin so they get a buttery crunchy top.

8. Bake for 18 to 22 minutes, rotating the pan halfway through baking, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool another 10 to 15 minutes before serving so the streusel firms up and they slice cleanly.

10. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Rewarm briefly in the oven or microwave before eating for best texture.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. 12-cup muffin tin (paper liners or nonstick spray)
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula (or wooden spoon) for folding
6. Small bowl plus fork or pastry cutter for streusel
7. Toothpick or cake tester
8. Wire cooling rack
9. Kitchen timer or phone timer
10. Small knife or offset spatula to loosen muffins if needed

FAQ

Easy Pumpkin Oatmeal Muffins Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser muffin, use 1:1 but expect darker color and a bit more chew.
• Old fashioned rolled oats: you can use quick oats if thats what you have, they blend in smoother and make a finer crumb, same amount works.
• Light brown sugar: substitute coconut sugar 1:1 for a similar texture and caramel notes, or use 3/4 cup maple syrup but reduce milk by about 2 tablespoons since syrup adds liquid.
• Vegetable oil: replace with equal parts applesauce for fewer calories and moist muffins, or use melted butter for richer flavor (1:1).

Pro Tips

1) Don’t overmix the batter. Stir until the big streaks of flour are gone and then stop. If you keep stirring the muffins get tough and chewy, not soft. A few lumps are fine.

2) Cold butter for the streusel matters. Use really cold butter and cut it in with a fork or your fingertips until it makes little pea sized clumps. That gives crunchy bits on top. If the butter gets warm the topping will just melt into the muffin.

3) For extra moistness try swapping 2 tablespoons of the oil for Greek yogurt or applesauce, or add an extra egg yolk. Also if your pumpkin puree is watery, drain a little in a fine mesh strainer so batter doesn’t get too thin.

4) Bake check and reheat tips: Rotate the pan halfway through so they brown evenly. Take them out when a toothpick has moist crumbs not wet batter. Store at room temp up to 3 days in an airtight container with a paper towel to absorb moisture, and rewarm in a 325°F oven for 5 to 8 minutes so the streusel crisps back up.