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–+ servings
Pumpkin Oat Muffins feature classic pantry items with the addition of canned pumpkin, cinnamon and pumpkin pie spice. The perfect breakfast or snack.
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4.91 from 10 votes

Pumpkin Oat Muffins

Pumpkin Oat Muffins feature classic pantry items with the addition of canned pumpkin, cinnamon and pumpkin pie spice. The perfect breakfast or snack.
Prep Time10 minutes
Cook Time22 minutes
Resing Time5 minutes
Total Time37 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: pumpkin muffins
Servings: 12 muffins
Author: Mindy Boyd

Ingredients

  • 1 1/2 cups flour
  • 1 cup old-fashioned oats
  • 3/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup pumpkin puree
  • 3/4 cup milk
  • 1/3 cup canola oil

Instructions

  • Heat oven to 400°F. Spray bottoms only of wells in a twelve cup muffin tin with cooking spray or line with paper baking cups.
  • Combine flour, oats, brown sugar, pumpkin pie spice, baking powder, baking soda, cinnamon and salt in a large bowl.
  • Beat the egg slighly in a medium bowl, add pumpkin, milk and oil and stir until well combined. Add the wet mixture into the dry mixture and mix just until combined. DO NOT OVERMIX.
  • Bake 22 - 25 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Run a knife around the sides of each muffin, remove from pan, serve warm.