Oatmeal Pumpkin Muffins

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Jolinda Hackett
Updated 09/12/19
Oatmeal pumpkin muffins recipe

The Spruce Eats / Katarina Zunic
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 12 servings

These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for Thanksgiving, Halloween or any fall morning. 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 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 3/4 cup canned pumpkin puree
  • 1 large egg (slightly 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
  • 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

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