Pumpkin Oat Muffins Recipe
Pumpkin Oat Muffins Recipe photo by Taste of Home
Next Recipe

Pumpkin Oat Muffins Recipe

Read Reviews
4.5 31 69
Publisher Photo
“It isn't considered Thanksgiving or Christmas in my house until these are on the table!” Enjoy the flavors of pumpkin-pie in easy-to-eat muffin form. Mrs. Carol Hale - Sarver, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 3/4 cup canned pumpkin
  • 1/4 cup milk
  • 1/4 cup canola oil
  • 1 cup old-fashioned oats
  • 1/2 cup raisins
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon pumpkin pie spice
  • 1 tablespoon cold butter

Nutritional Facts

1 each: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 214mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 3g protein.


  1. In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.
  2. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean.
  3. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Pumpkin Oat Muffins in Simple & Delicious November/December 2008, p52

Reviews for Pumpkin Oat Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
chrissellscandles User ID: 2752798 255696
Reviewed Oct. 20, 2016

"These are really good and moist. The topping is great, too. I made them in the larger muffin tins to get six big ones."

CarebearNJ User ID: 8951344 255227
Reviewed Oct. 10, 2016

"A bit dense on day 2, but that happens to lots of muffins. Really good flavor and definitely hit that seasonal craving :)"

airuscopeland User ID: 6689655 255110
Reviewed Oct. 7, 2016

"I used half cup of oats. A wonderful recipe."

yuehching User ID: 224401 206137
Reviewed Nov. 29, 2014

"Glad I doubled the recipe. Everyone enjoyed these moist, tender and delicious muffins. They are great for breakfast or snack. Definitely I will make this again soon for family gathering."

MaireMc User ID: 8011205 58836
Reviewed Sep. 30, 2014

"So very good. I changed the raisins to currants an added nuts. Perfect with coffee for breakfast."

sdoak User ID: 6617206 83328
Reviewed Feb. 6, 2014

"These Pumpkin Oat Muffins are my family and my daughters friends favorite. It took me several Pumpkin Muffins to find the perfect one. I make these all year round. I can't keep them on the plate!"

FrHornist User ID: 6181986 83319
Reviewed Dec. 20, 2013

"I made this without raisins and it was great!"

greenpickles17 User ID: 5907887 54281
Reviewed Sep. 15, 2013

"Instead of the oil I used unsweetened applesauce. It made the muffins a little healthier."

ArtsyAve User ID: 7133407 58833
Reviewed Feb. 11, 2013

"I was looking for something without so much flour... and these are a great choice. Not too sweet (I'm not a "sweet muffin" fan) but also not at all bland. I'm not a fan of raisins so I put in choc chips for my son... he can't eat enough of 'em! I would highly recommend doubling it... made 19 good muffins."

lurky27 User ID: 1251896 104569
Reviewed Nov. 15, 2012

"Very yummy...but the dozen muffins this recipe supposedly makes came out pretty small. I agree with an early reviewer who suggested doubling it to make 18. I used whole wheat flour and Splenda Brown Sugar Blend to make the recipe even healthier.

~ Theresa"

Loading Image