These Pumpkin Spice Oatmeal Muffins are full of pumpkin flavor and topped with a buttery cinnamon-sugar streusel. They are perfect for a quick breakfast or a sweet treat on a crisp autumn day!
If you’ve heard that Pumpkin Spice is “overrated” or “boring”, you were misinformed, my friend. And to prove it, I’m sharing with you my Pumpkin Spice Oatmeal Muffin recipe. These muffins are moist and almost cake-like, full of fall-inspired flavors, and are ready in no time. They make the perfect addition to any sweets table this holiday season, ensuring anyone sleeping on pumpkin spice is awakened and asking for more!
Why You Will Adore These Pumpkin Spice Oatmeal Muffins
Hearty: Pumpkin is full of protein, fiber, and a load of vitamins like A, C, E, and B6. Rolled oats are no slouch in this recipe! Oats are high in many vitamins and minerals, including manganese, phosphorus, selenium, iron, and zinc. These muffins make a great on-the-go breakfast or snack option!
Flavor: These muffins are packed full of pumpkin flavor, chewy oats and the perfect amount of pumpkin spice!
Simple Ingredients: This recipe comes together quickly with just a few budget-friendly pantry staples.
Meal Prep: I love having homemade muffins in the freezer! They are ready to eat after just a minute or two in the microwave.
What You’ll Need to Make Pumpkin Spice Oatmeal Muffins
Oats
You want the real stuff here, nothing that's instant or “quick cooking”. Just good, whole rolled oats that are full of protein and soluble fiber. The fiber in oats, known as beta glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a sensitivity to gluten, be sure to check the packaging for the “Certified Gluten Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten-free environment.
Buttermilk
The acidity in buttermilk adds a nice tangy flavor that helps to balance out the sweetness in baked goods. Buttermilk also helps to give a more bread-like texture, which gives the perfect structure for muffins.
Flour
I use an organic, standard all-purpose flour for this recipe.
Salt
Salt helps to preserve the flavor and prevent staleness.
Eggs
Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter.
Brown Sugar
Sugar helps to keep baked goods soft and moist.
Vanilla Extract
I absolutely love my homemade baking extracts and will likely never return to the store-bought versions again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here.
Pumpkin
Every year on November 1st, one of our local farms sells a variety of pumpkins for just $1.00 each. I pick up six to eight Long Island Cheese Pumpkins. I like this variety because of its stringless flesh and velvety texture. Of course, you can use store-bought pumpkins. You'll want to ensure it is whole pumpkin and not pumpkin pie filling.
Pumpkin Pie Spice
Store-bought will work just fine, but I like to make my own pumpkin pie spice with spices I
already have on hand.
½ teaspoon dark brown sugar
½ teaspoon allspice
½ teaspoon cloves
½ - 1 teaspoon ground ginger
1 teaspoon nutmeg, freshly grated
1 ½ Tablespoons ground cinnamon
Gently stir all ingredients in a small bowl to combine. Alternatively, you can add the spices to a spice jar and shake gently.
Where to Find Quality Baking Ingredients
If you’re looking for a convenient way to find organic, non-GMO ingredients, check out Country Life Natural Foods. Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk, as well as smaller quantities directly to my door because this Momma is busy!
You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD
Helpful Tips for Making Pumpkin Spice Oatmeal Muffins
Don’t skip soaking the oats! This simple step helps our body to absorb the nutrients and digest the oats. This is because the starches in the oats are broken down which helps to reduce the natural phytic acid found in the outer layer of grains or bran.
Don’t overmix the batter. I like to use a standard spatula or a Danish whisk to mix everything together.
I like to use silicone muffin liners to help with easy clean-up.
Let’s Get Started!
Yield: Approximately 22 muffins
Ingredients
2 cups old-fashioned rolled oats
2 1/3 cups buttermilk
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dark brown sugar
1 stick unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 ½ cups pureed pumpkin
1 Tablespoon pumpkin pie spice
Streusel Topping
1 cup flour
½ cup brown sugar, tightly packed
1 teaspoon pumpkin pie spice
1 stick butter, melted
Directions
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 24-cup muffin pan.
In a large bowl, combine oats and buttermilk. Allow oats to rest for 45 minutes.
Add sugar, pumpkin pie spice, eggs, and vanilla extract to oats and buttermilk mixture. Mix well to combine.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Slowly mix the dry ingredients in with the wet ingredients.
Gently fold in the pureed pumpkin.
In a small bowl, add flour, brown sugar, pumpkin pie spice, and melted butter. Using a fork, mix the ingredients until thoroughly combined and result in a crumbly texture.
Spoon muffin batter ¾ of the way full into prepared muffin tin. Top each muffin with streusel topping.
Bake for approximately 20-22 minutes or until inserted toothpick comes out clean.
Allow the muffins to cool for 5-7 minutes before transferring them to a wire cooling rack.
Allow to cool completely before storing in an airtight container. Muffins may be stored in an airtight container at room temperature for three days.
How to Freeze Pumpkin Spice Oatmeal Muffins
Place muffins on a cookie sheet uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months.
To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes.
If you enjoyed this Pumpkin Spice Oatmeal Muffin recipe, share it with a someone who loves delicious, homemade recipes as much as you do!
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