Indulge in the delightful aroma and flavors of fall with these scrumptious Pumpkin Oatmeal Muffins that effortlessly capture the essence of the season. The combination of old-fashioned rolled oats, pumpkin pie spice, cinnamon, and nutmeg creates a symphony of textures and tastes reminiscent of crisp autumn days. As the oats provide a hearty foundation, the aromatic spices infuse the muffins with a warm and comforting profile, while the inclusion of pumpkin puree introduces a velvety smoothness and a natural touch of sweetness.

The wet ingredients in this recipe, including a generous helping of pumpkin puree, a choice between a whole egg or egg whites, pure maple syrup, vanilla extract, and unsweetened vanilla almond milk, contribute to the muffins’ moist and flavorful character. The careful balance of these elements ensures that each bite is a harmonious blend of wholesome goodness. The optional add-ins, such as chopped pecans or walnuts, dried craisins or any dried fruit, and mini or regular chocolate chips, offer a personalized touch, allowing you to tailor these muffins to your preferences.

The preparation process is not only straightforward but also encourages a moment of anticipation as the batter is allowed to set and thicken for a brief period before being lovingly spooned into the muffin pan. The resulting muffins, baked to perfection for 30 minutes, boast a beautifully set center, a testament to the careful combination of ingredients. However, the true secret to their success lies in the cooling process – a patient 10-minute wait after baking ensures that these muffins retain their structure and texture, making them an absolute joy to savor.

When it comes to storage, these Pumpkin Oatmeal Muffins have longevity on their side. Kept in the refrigerator within a zippered bag or an airtight container, they remain fresh for up to a week. The convenience of reheating in the microwave for a mere 20-30 seconds transforms them back into a warm, comforting treat. Whether enjoyed as a wholesome breakfast option or a delightful snack, these muffins are a testament to the beauty of fall flavors and the joy that comes from crafting homemade, nourishing treats for yourself and your loved ones.

Pumpkin Oatmeal Muffins

These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors!

Prep Time 8 mins

Cook Time 30 mins

Total Time 38 mins

Servings 12 muffins

Calories 116


  • 2 1/4 cups (203 grams) old-fashioned rolled oats gluten free as needed
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg or 2 egg whites
  • ¼ cup pure maple syrup (honey works too)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk (any milk will work)
  • ¼ cup chopped pecans or walnuts optional
  • ¼ cup dried craisins or any dried fruit optional
  • ¼ cup mini or regular chocolate chips optional, but recommended


  • Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, spices and salt. Add pumpkin, egg, maple syrup, vanilla extract, milk and optional add-ins (if using). Stir well to incorporate.
  • Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan. Fill muffin cups almost completely full with batter. The muffins will not rise.
  • Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.


Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips.

How to Store Pumpkin Oatmeal Muffins

Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. When ready to eat, reheat them in the microwave for 20-30 seconds