Oatmeal Pumpkin Muffins Recipe

By Jolinda Hackett

Updated 05/31/18

Pumpkin Oat Muffins. The Picture Pantry/Alloy/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 12 Servings

Oatmeal pumpkin muffins with sunflower seeds. These oatmeal pumpkin muffins 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.

Oatmeal and pumpkin muffins recipe and photo courtesy of the Wheat Foods Council.

Ingredients

  • 1 cup flour
  • 1/2 cup brown sugar (firmly packed)
  • 2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 3/4 cup canned pumpkin
  • 1 large egg, slightly beaten
  • 1/4 cup milk
  • 1/4 cup sunflower oil
  • 1 cup rolled oats
  • 1/2 cup roasted sunflower seeds
  • Topping:
  • 1 tbsp. margarine, melted
  • 1/3 cup brown sugar
  • 3 tbsp. sunflower seeds
  • 1 tbsp. flour
  • 1/4 tsp. pumpkin pie spice

Steps to Make It

  1. Pre-heat oven to 425 degrees. Prepare a muffin pan for 12 muffins.

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

  3. In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined. Stir in oats and sunflower seeds.

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

  5. You can top these pumpkin muffins with an optional sweet topping. To prepare the topping, combine the topping ingredients (1 tbsp margarine, 1/3 cup brown sugar, 3 tbsp sunflower seeds, 1 tbsp flour and 1/4 tsp pumpkin pie spice) until crumbly. Sprinkle over the muffins before baking.

  6. Bake 18 to 20 minutes.