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Pumpkin Oat Muffins

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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 in paper liners in a muffin pan

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!

Pumpkin Oat Muffins in paper liners in a muffin pan

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.

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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!

A close up of a Pumpkin Oat Muffin

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.
Pumpkin Oat Muffins in paper liners on a plate

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Yield: 12 muffins

Pumpkin Oat Muffins

Pumpkin Oat Muffins in paper liners in a muffin pan

 Make these Pumpkin Oat Muffins with whole wheat flour for a healthier, whole grain muffin sweetened with dark brown sugar and maple syrup.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin pan and set aside.
  2. In a large bowl, whisk together the dry ingredients (flour, oats, baking soda, baking powder, salt, and spices).
  3. In a separate bowl, stir together the remaining ingredients except for the buttermilk.
  4. 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.
  5. 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).
  6. 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,


Store Pumpkin Oat Muffins in an airtight container or ziplock bag, and reheat in the microwave for about 10 seconds for the most enjoyment.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 263mgCarbohydrates: 27gFiber: 2gSugar: 10gProtein: 3g

Did you make this recipe?

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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 YouTubePinterestInstagramFacebook, and Twitter!

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Stine Mari

Monday 30th of October 2017

Just what I was looking for! Thank you for the recipe, it sounds amazing.

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