This Pumpkin Oat Muffins recipe is made with whole wheat flour for a healthier, whole grain breakfast muffin. As a bonus, they are sweetened with dark brown sugar and maple syrup—not refined sugar.
With plenty of pumpkin flavor and cinnamon spice, the best pumpkin muffins are made with buttermilk which keeps them especially moist. I love that these muffins are also topped with raw pumpkin seeds for a little extra crunch.
Pumpkin Oat Muffins not only make a delicious grab-and-go breakfast, but are perfect for an afternoon snack or coffee break as well.
Pumpkin Oat Muffins
You don’t have to wait for pumpkin spice lattes to reappear to enjoy these Pumpkin Oat Muffins with cinnamon and maple flavors baked right into these healthy Fall breakfast treats.
Honestly, since canned pumpkin is readily available at the grocery store year-round, I don’t know why we wait until October to bake pumpkin pancakes, donuts, and desserts!
What’s in a Pumpkin Oat Muffin?
This Pumpkin Oat Muffin batter gets a little extra fiber from old-fashioned rolled oats mixed in with the flour. You can substitute white whole wheat flour for the plain all-purpose flour to make these muffins totally whole-grain.
The sweetness comes from a mix of dark brown sugar and maple syrup, not refined granulated sugar. Brown sugar is made with molasses, so it contains slightly more minerals than refined white sugar.
Before popping these into the oven to bake, sprinkle the tops with raw pumpkin seeds and a few raw oats to help identify what’s inside these yummy muffins. The raw pumpkin seeds will toast up while the muffins bake and add a nice little crunch.
For this recipe, you may need…
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites.
What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!
Let’s bake!
Heartier than most, these muffins are perfect for a weekday grab-and-go breakfast. Store them in an airtight container or ziplock bag, and reheat in the microwave for about 10 seconds for the most enjoyment. You’ll want to make more than one batch!
Muffin recipes
- Carrot Coconut Muffins — Drizzled with a honey cream cheese glaze, you’ll have trouble deciding whether to serve these whole wheat Carrot Coconut Muffins for brunch or for dessert!
- Blueberry Oatmeal Muffins — Bursting with fresh berries and a brown sugar streusel crumble, these muffins are definitely bakery-style.
- Strawberry Muffins {Gluten Free} — Strawberries aren’t just for dessert, they’re also delicious in these breakfast Strawberry Muffins made with oat “flour” and low-fat yogurt.
- Banana Chocolate Chunk Cookie Butter Muffins — Each bite of these muffins is loaded with plenty of dark chocolate chunks and banana flavor.
- Easy Blueberry Muffins — This recipe works well with either fresh or frozen blueberries.
Please share!
Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!
Pumpkin Oat Muffins
Make these Pumpkin Oat Muffins with whole wheat flour for a healthier, whole grain muffin sweetened with dark brown sugar and maple syrup.
Ingredients
- 1-1/3 cups all purpose flour (or white whole wheat flour)
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 1/3 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
Instructions
- Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin pan and set aside.
- In a large bowl, whisk together the dry ingredients (flour, oats, baking soda, baking powder, salt, and spices).
- In a separate bowl, stir together the remaining ingredients except for the buttermilk.
- Make a well in the dry ingredients and alternately stir in the pumpkin mixture and the buttermilk. DO NOT over mix; just stir with a spatula or wooden spoon until all the dry ingredients are incorporated.
- Evenly divide the batter into the cups of the muffin pan. Tap the pan gently on the counter to remove any air bubbles. Sprinkle tops with a few pumpkin seeds (and dry oats, if desired).
- Bake for 18-20 minutes or until a toothpick inserted into a muffin center comes out clean. Cool in the pan for 5 minutes before removing to a wire rack to cool completely,
Notes
Store Pumpkin Oat Muffins in an airtight container or ziplock bag, and reheat in the microwave for about 10 seconds for the most enjoyment.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 263mgCarbohydrates: 27gFiber: 2gSugar: 10gProtein: 3g
ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!
Stine Mari says
Just what I was looking for! Thank you for the recipe, it sounds amazing.