Pumpkin Oat Muffins

Why You’ll Love This Recipe

I love how these muffins bring together simple pantry staples and turn them into something that feels homemade and special. The pumpkin adds moisture and a subtle sweetness, while the oats make each bite feel hearty and satisfying. The streusel topping adds that irresistible bakery-style finish, and with optional add-ins like chocolate chips or nuts, I can customize them to match whatever mood I’m in. They’re easy to whip up, bake beautifully, and taste just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:
1 cup all-purpose flour
½ cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
1 large egg, room temperature, lightly beaten
¾ cup canned pumpkin puree
¼ cup 2% milk
¼ cup vegetable or canola oil
1 cup old-fashioned oats

Optional add-ins:
½ cup raisins
1 cup chopped walnuts
½ cup chocolate chips (regular or mini)

For the streusel topping:
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
¾ teaspoon pumpkin pie spice
1 tablespoon cold butter

Directions

1. I preheat the oven to 375°F (190°C) and line a muffin pan with paper or silicone liners, then give them a light spritz of non-stick cooking spray.

2. In a large mixing bowl, I whisk together the flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda.

3. In another bowl, I combine the egg, pumpkin puree, milk, and oil. I whisk until everything is smooth and blended.

4. I pour the wet mixture into the dry ingredients and stir just until everything is combined—being careful not to overmix.

5. I fold in the oats and any optional add-ins like raisins, walnuts, or chocolate chips, depending on what I’m in the mood for.

6. I fill each muffin cup about ¾ full with the batter.

7. To make the streusel topping, I mix together the brown sugar, flour, and pumpkin pie spice. I cut in the cold butter using two forks (or my fingers) until it resembles coarse crumbs.

8. I sprinkle about 2 teaspoons of the streusel topping over each muffin.

9. I bake the muffins for 20 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per muffin: ~188 kcal

Variations

I like switching things up by using whole wheat flour for half of the all-purpose flour when I want a bit more fiber. Sometimes I skip the streusel if I want to keep the muffins lighter, or I mix in different add-ins like dried cranberries, pepitas, or chopped apples for extra texture and flavor. If I’m baking for kids, I often go with mini chocolate chips—they melt perfectly into the batter and are always a hit.

storage/reheating

I keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I microwave a muffin for about 15–20 seconds to bring back that soft, fresh-baked warmth.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, quick oats will work, though the texture will be a little softer. I prefer old-fashioned oats for a heartier bite.

Do I need to use paper liners?

No, but I always make sure to spray the muffin tin or silicone liners well with non-stick spray if I’m not using paper liners.

Can I make these muffins dairy-free?

Yes, I’ve swapped the milk for almond or oat milk with good results, and used dairy-free chocolate chips when needed.

Can I use fresh pumpkin instead of canned?

Absolutely. I just make sure the fresh pumpkin puree is smooth and not too watery—excess moisture can make the muffins too soft.

How do I keep the streusel from melting into the muffins?

I keep the butter cold when making the streusel and sprinkle it on just before baking. That helps it stay crumbly and distinct on top.

Conclusion

Pumpkin oat muffins with a spiced streusel topping are one of my go-to bakes when I want something comforting, seasonal, and simple to make. They’re soft, flavorful, and versatile—perfect for mornings, lunchboxes, or a cozy evening snack. Whether I load them up with chocolate chips or keep them classic with oats and spice, they always bring the warm, familiar taste of fall into every bite.