Moist Oatmeal Pumpkin Muffins
Start your day with the comforting flavors of autumn with these Moist Oatmeal Pumpkin Muffins—a wholesome and delicious treat that’s perfect for breakfast or a midday snack! Made with hearty rolled oats soaked in creamy milk, these muffins boast a luscious texture, enhanced by the natural moisture of real pumpkin puree. Warm spices like cinnamon and nutmeg add a cozy, aromatic touch, while a hint of brown sugar lends just the right amount of sweetness. For extra crunch, consider folding in chopped walnuts or pecans. Ready in just 30 minutes and made in one bowl, this easy recipe delivers bakery-quality muffins with minimal effort. Plus, they’re perfect for meal prep—store a batch in an airtight container and enjoy the taste of fall anytime!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a small bowl, combine the rolled oats and milk. Let the mixture sit for 5-10 minutes while you prepare the other ingredients.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
Stir the soaked oatmeal into the pumpkin mixture until just combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into 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.
Enjoy your moist oatmeal pumpkin muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 93.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 588 mg | 45% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1820 mg | 39% | |
*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.
