Oatmeal Pumpkin Muffin Recipe

Every fall, as soon as the leaves started to turn, my grandma and I had a little tradition. We’d slip on cozy sweaters, head out to the local pumpkin patch, and pick the best pumpkins we could find.

It was our special ritual, one we kept year after year. But the real magic happened back in her kitchen, where those pumpkins would transform into the most delicious, comforting treats. One of my absolute favorites? Her Oatmeal Pumpkin Muffin Recipe.

Grandma would pull out her old recipe book, its pages worn and smudged from years of use, and we’d get to work. The mixing bowl was nearly as big as me, and I’d sit on a stool, stirring together the oats, pumpkin, and spices until they smelled like autumn in a bowl.

She’d tell stories about how she first made these muffins when my mom was little, and I’d listen with wide eyes, feeling like I was part of something so much bigger than a simple baking day.

When the muffins were finally ready, she’d let me sprinkle a few extra oats on top before they went into the oven. As they baked, the kitchen filled with the scent of warm pumpkin, cinnamon, and nutmeg, and we’d sit by the oven, sharing stories and sneaking tastes of leftover batter.

The muffins would come out golden brown and slightly crumbly, with a soft, hearty texture that made each bite feel like a hug.

Now, every fall, I bake a batch of these Oatmeal Pumpkin Muffins in my own kitchen. With each bite, I’m transported back to those cozy autumn days with Grandma, the smell of spices filling the air, and the warmth of her laughter wrapping around me like a blanket. These muffins aren’t just a taste of fall; they’re a taste of home.

INGREDIENTS

For the muffins:

• 1 ¾ cups all-purpose flour
• 1 cup old-fashioned oats
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup light brown sugar, packed
• ½ cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the streusel topping (optional):

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon pumpkin pie spice
• 1 tablespoon cold butter, cut into small cubes

RECIPE INSTRUCTIONS

1. Preheat oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Combine dry ingredients: In a medium bowl, whisk together the flour, oats, baking powder, pumpkin pie spice, and salt.

3. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, brown sugar, milk, oil, eggs, and vanilla extract.

4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

5. Prepare streusel topping (optional): In a small bowl, combine the brown sugar, flour, and pumpkin pie spice. Cut in the cold butter until the mixture resembles coarse crumbs.

6. Fill muffin pan: Divide the batter evenly among the muffin cups. Sprinkle the streusel topping over the batter, if desired.

7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy this warm and comforting muffin recipe! They're perfect for a quick breakfast or a delicious snack.

Craving something cozy and delicious? You might just fall for this Chocolate Chip Pumpkin Muffin Recipe. Time to get baking!