Pumpkin Oat Muffins | Life, Love, and Good Food
5 from 1 vote

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.
Course Bread
Cuisine American
Keyword muffins, oat, pumpkin,
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins


  • 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


  • 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,
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