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

Pumpkin Oat Muffins Recipe

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 muffin equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g 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

Nutritional Facts

1 muffin equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

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 :
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!

Reviewed Dec. 20, 2013

I made this without raisins and it was great!

Reviewed Sep. 15, 2013

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

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.

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
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT