Oatmeal Pumpkin Muffins

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 07/15/21
Oatmeal pumpkin muffins recipe

The Spruce Eats / Katarina Zunic
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
217 Calories
10g Fat
28g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 217
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 16mg 5%
Sodium 561mg 24%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 13g
Protein 4g
Vitamin C 1mg 4%
Calcium 80mg 6%
Iron 2mg 9%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for special occasions in the fall. Adding sunflower seeds means there's a bit of protein in these muffins too, making them perfect for vegetarians. Try them with soy milk and an egg replacer for a reduced-fat and vegan version.

Ingredients

For the Muffins:

  • 1 cup flour

  • 1/2 cup brown sugar, firmly packed

  • 2 teaspoons baking powder

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon baking soda

  • 3/4 cup canned pumpkin puree

  • 1 large egg, lightly beaten

  • 1/4 cup milk

  • 1/4 cup sunflower oil

  • 1 cup rolled oats

  • 1/2 cup roasted sunflower seeds

For the Topping:

  • 1 tablespoon margarine, melted

  • 1/3 cup brown sugar, firmly packed

  • 3 tablespoons sunflower seeds

  • 1 tablespoon flour

  • 1/4 teaspoon pumpkin pie spice

Steps to Make It

  1. Gather the ingredients. Preheat oven to 425 F.

    Ingredients for oatmeal pumpkin muffins
    The Spruce Eats / Katarina Zunic

  2. Prepare a muffin pan for 12 muffins with liners.

    Prepare a muffin pan
    The Spruce Eats / Katarina Zunic

  3. Combine the flour, sugar, baking powder, pumpkin pie spice, and baking soda. Mix well.

    Flour
    The Spruce Eats / Katarina Zunic

  4. In a separate bowl, combine the pumpkin puree, egg, milk and oil.

    Combine pumpkin puree, egg, milk
    The Spruce Eats / Katarina Zunic

  5. Add the wet ingredients to the dry ingredients and stir only until everything is combined.

    Add wet ingredients
    The Spruce Eats / Katarina Zunic

  6. Stir in the oats and sunflower seeds.

    Stir in oats
    The Spruce Eats / Katarina Zunic

  7. Fill the muffin cups 3/4 full with batter.

    Fill with batter
    The Spruce Eats / Katarina Zunic

  8. You can top these pumpkin muffins with an optional sweet topping. To prepare the topping, combine the topping ingredients until crumbly. Sprinkle over the muffins before baking.

    Top pumpkin muffins
    The Spruce Eats / Katarina Zunic

  9. Bake 18 to 20 minutes.

    Bake
    The Spruce Eats / Katarina Zunic

  10. Serve and enjoy!

    Serve and enjoy
    The Spruce Eats / Katarina Zunic