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Pumpkin Oat Muffins

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. &mdashCarol Hale, Sarver, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 15 min.
  • Makes
    1 dozen


  • 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 large egg, room temperature, lightly beaten
  • 3/4 cup canned pumpkin
  • 1/4 cup whole 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


  • Preheat oven to 375°. 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.
  • Fill 12 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.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 214mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Colleen
    Apr 5, 2020

    I forgot to put the topping on these so we made sure to spread on a little butter before eating. They are delicious even without the topping or the raisins since i’m Not fond of them.

  • smeisner
    Jan 11, 2020

    Really enjoy these! My husband doesn't like my regular pumpkin bread because it's too oily. These are perfect! I substitute 1/2 cup of wheat or almond flour for the white flour, add a half cup of chopped nuts and use extra cinnamon instead of the pumpkin pie spice. I also skip the topping.

  • meadowsa
    Aug 22, 2019

    Delicious! I added some additional oatmeal to the topping but otherwise used the recipe as is. I will definitely add this recipe to the keepers list.

  • Susan
    Jun 13, 2018

    I would like to know if I could use fresh pumpkin in this recipe? I will make these and then make them using the idea from Rebecca.

  • knollbrookcook
    Feb 2, 2018

    These muffins turned out well A good basic muffin and easy to put together.

  • Rebecca
    Jan 27, 2018

    I read the comments from others that have made these muffins. The general consensus was that they were a not dry so I used the whole can of pumpkin. I also used coconut oil instead if regular canola oil. And because of tbe little bit of baking soda that is in the recipe I added a about 1/2 tsp apple cider vinegar. I hope this helps them come out moist and fluffy as well as freezable for later use. Ill add a comment once we get them out of the oven and dig in.I omitted the topping

  • Amy Kay
    Nov 9, 2017

    I did not like the flavor and my family did not like it either. Not sure what was off about these, they did seem a bit dense.

  • Sunshinebakerpa
    Jan 21, 2017

    I was not impressed with these. My family prefers the pumpkin-apple streusel muffins. They have more flavour and are very moist.

  • chrissellscandles
    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
    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 :)