Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree is perfect for these Pumpkin Oatmeal Muffins. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.

How do I store leftover muffins?

Store your Pumpkin Oatmeal Muffins in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them for up to three months. Just thaw them at room temperature when you’re ready to enjoy!

Can I make these muffins ahead of time?

Yes! These muffins are great for meal prep. You can bake them a day or two in advance. Just let them cool completely before storing them. They’ll still taste fresh when you’re ready to eat!

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!

Can I add other ingredients to the muffins?

Definitely! Feel free to get creative. You can add chocolate chips, nuts, or even dried fruit to your Pumpkin Oatmeal Muffins for extra flavor and texture. Just remember to adjust the dry ingredients slightly if you add a lot of extras!

Pumpkin Oatmeal Muffins Recipe for Fall Baking

Description

A delicious and easy recipe for pumpkin oatmeal muffins, perfect for fall baking.

Ingredients

Scale

1 cup pumpkin puree, not pumpkin pie filling
½ cup light brown sugar, lightly packed
½ cup granulated sugar
½ cup buttermilk
⅓ cup coconut oil, vegetable oil, or apple sauce
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup quick oats, or old fashioned oats

Instructions

Preheat oven to 350°F and line a cupcake pan with paper liners. Set aside.
Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract to a large bowl. Beat with an electric mixer or a whisk until smooth and creamy.
Stir the flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients until just combined. Set aside. Do not over-mix. Fold in the oats.
Add about 1/3 cup of batter to each paper-lined cup (I used an ice cream scoop for this step).
Bake for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes then transfer to a cooling rack to cool completely.

Notes

Do not use pumpkin pie filling as it contains added spices and sugar.
For a healthier option, you can substitute coconut oil with applesauce.
These muffins can be stored in an airtight container for up to a week.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: Pumpkin Oatmeal Muffins, Fall Baking, Easy Muffin Recipe