Harvest Time Pumpkin Oatmeal Muffins
Embrace the flavors of fall with these irresistible Harvest Time Pumpkin Oatmeal Muffins—an easy-to-make treat that’s perfect for cozy mornings or midday snacks. Packed with wholesome rolled oats, creamy pumpkin puree, and warm spices like cinnamon, nutmeg, and ginger, these muffins deliver all the comforting aromas of autumn in every bite. Lightly sweetened with a blend of granulated and brown sugar, they strike the perfect balance between indulgence and nutrition. Customize with optional mix-ins like chopped walnuts or dried cranberries for added texture and flavor. Ready in under 40 minutes, these moist and tender muffins are a seasonal must-have, whether served fresh from the oven or saved for a grab-and-go breakfast. Don’t forget—they freeze beautifully, making them an ideal make-ahead option!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cup canned pumpkin puree
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups milk
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir well to evenly distribute the spices and leavening agents.
In a separate medium-sized bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, gently folding them together until just combined. Be careful not to overmix, as this can make the muffins dense.
If using chopped walnuts or dried fruit, fold them into the batter at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 466.9 g | 170% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 269.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 452 mg | 35% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2260 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
