Oatmeal Pumpkin Muffins


I think muffins are great. I love them for breakfast when I am on the go. They can’t be dry though because I usually don’t have something to drink when I am eating on the go. This easy recipe for muffins is great for on the go moist muffins. They are pumpkin with spice and something else very nice…Oatmeal! Oatmeal is my new baking secret ingredient. It makes everything super moist without an overpowering oatmeal taste. Most of the times nobody can even taste oatmeal at all, including myself!

Delicious Rating: Love, love, love these muffins. They are not too sweet but not that bland type of muffin either. The spices with the pumpkin are right on. I love it all! I make regular size muffins to freeze and mini muffins to just eat every time I walk by the kitchen. Ha! Try this recipe and let me know how it works out for you!


5.0 from 4 reviews
Oatmeal Pumpkin Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Yields: 12 Muffins and 24 mini muffins
Serve with coffee or tea.
  • 1 29 ounce can of Pumpkin
  • 3 eggs
  • ⅔ cup vegetable oil
  • 1 cups white sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cloves
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp salt
  • ½ cup flour
  • 2 cups oatmeal
  1. Preheat oven to 350 degrees.
  2. Grease muffin tin or use liners.
  3. In a large bowl add in pumpkin, eggs, and oil. Combine.
  4. Add to pumpkin mixture the sugar, baking soda, baking powder, and the rest of the spices.
  5. Mix in flour and oatmeal. Add in extra oats if the batter is too thin.
  6. Scoop batter into prepared muffin cups.
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

If you are feeling healthy add in some flax or shredded carrots for a little something extra.

The oatmeal is the key for a moist muffin. I used whole oats but you can use ground oatmeal or run yours through the food processor if you want it smooth. I like the texture so I kept mine whole.




Leave a comment

Your email address will not be published.

Rate this recipe: