Pumpkin Oatmeal Muffins

I had a craving for muffins recently, so I hopped into the kitchen and whipped up a batch of these Pumpkin Oatmeal Muffins. These muffins are packed with many of the classic autumn baking ingredients – cinnamon, nutmeg, brown sugar, pumpkin and chopped pecans. How can you go wrong with that combo!?

These muffins feature a base with a noticeable pumpkin flavor – after all, there’s a cup of pumpkin puree in there! However, instead of just flour, I used a mixture of flour and oats.

The oats add a chewiness to these muffins that is fantastic! I know ‘chewy’ and ‘muffin’ aren’t words that typically go together, but just trust me here. These muffins are fantastic…and we haven’t even talked about the streusel topping!

Years ago – when Laura and I first moved to New York – I took several professional baking courses at a local community college. I wasn’t planning on a career as a baker. I wasn’t even writing this blog at the time. I just wanted to learn how to bake from scratch.

One of the tricks I learned in an American Commercial Baking course was the value of topping muffins with streusel. Now there are plenty of amazing muffin recipes out there that don’t include a streusel topping. However, if you really want to take a muffin to the next level, add a streusel topping!

I crumbled my go-to streusel topping on top of these Pumpkin Oatmeal Muffins before they went into the oven. I also sprinkled a few more oats on top just for looks. The result? Fantastic! I mean streusel is basically brown sugar, cinnamon and butter – sounds pretty delicious, right?

So go pull out your favorite sweater or grab a cozy blanket. Bake up a tray of these muffins. Enjoy the morning with your family and friends! And if you happen to have extra muffins left over? These are fantastic (like seriously fantastic!) if you slice ’em in half, butter ’em and pop ’em into a toaster oven for a couple of minutes. Enjoy!

Pumpkin Oatmeal Muffins

Packed with pumpkin, oats and nuts, these Pumpkin Oatmeal Muffins make for a tasty breakfast on a chilly autumn morning!

5 from 6 votes

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 muffins

Calories: 278 kcal

Ingredients

For the Streusel Topping

2 Tbsp 2 Tbsp ¾ tsp ¼ tsp ¼ cup melted 1 cup

For the Muffins

1½ cups 1 cup plus more for garnishing ¾ cup ½ cup 1 Tbsp 1½ tsp ¼ tsp ½ tsp ¼ tsp 1 cup pumpkin puree ¾ cup 1 tsp ⅓ cup 1

Instructions

For the Streusel Topping

Using a medium bowl, add sugars, cinnamon and salt; stir until well combined.

Add the melted butter; stir until well combined.

Add the flour; stir until well combined; set aside.

For the Muffins

Preheat oven to 400°F.

Line a 12-cup muffin tin with paper liners (or spray with nonstick baking spray).

Using a medium bowl, combine all of the dry ingredients (flour, oats, brown sugar, chopped pecans, baking powder, cinnamon, nutmeg, baking soda and salt); stir until well combined. Set bowl aside.

Using a separate bowl, combine all of the wet ingredients (pumpkin puree, buttermilk, vanilla, oil and egg); stir until well combined.

Pour the wet ingredients into the bowl with the dry ingredients; stir until just combined.

Divide the batter evenly into the prepared muffin tin.

Crumble the streusel on top; press streusel lightly into the batter. If desired, sprinkle a few more oats on top of the streusel.

Bake for 23-27 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.