• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Breakfast » Pumpkin Oat Muffins

Pumpkin Oat Muffins

October 26, 2016 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Fall or any time is the perfect time for these tender pumpkin oat muffins. Crowned with a crunch oat topping that's hard to beat.

These moist and tender pumpkin oat muffins are the taste of fall. The crunchy oat topping is to die for!

Pumpkin Oat Muffins; The Taste Of Fall

When fall arrives, thoughts go to all things pumpkin.

Pumpkin is something I tend to use year round, but somehow it just tastes better when you eat it during autumn! This is also the time of year that you find it fresh, and most stores feature the canned variety at lower prices too. I tend to stock up when the canned pumpkin goes on sale. Since pumpkin puree freezes well, don’t fret if you don’t use the whole can.

The taste of these muffins is superb. They are flavored with warming aromatic spices. You use nutmeg and cinnamon in addition to pre-mixed pumpkin pie spice. The texture is smooth and velvety because they’re actually more like cake than traditional muffins.

Fall or any time is the perfect time for these tender pumpkin oat muffins. Crowned with a crunch oat topping that's hard to beat.

Great Topping

The crumb topping is to die for!

Rather than the usual streusel crumbs, these muffins have oats mixed in with the crumbs. I add no other flavorings to them because as the muffins bake, the oats toast and that gives them a deeper flavor.

I load my muffin tops up with crumbs, but I still had some crumb mixture left over. It will keep, refrigerated, for about a week, so if you plan to make these pumpkin muffins again or any other muffins, they can be used for that. However, if you don’t plan on making more muffins and don’t have the fridge space to share, just place the leftovers on a baking sheet and bake them at 350 for about 10-15 minutes. It makes a delicious snack!

Fall or any time is the perfect time for these tender pumpkin oat muffins. Crowned with a crunch oat topping that's hard to beat.

Bakery Style Or Regular

All the muffins I make are made in a “Texas” or jumbo muffin pan. If you want to make them the traditional size, you will get double the yield. The jumbo pan makes six muffins, so if you are using traditional-sized pans, you’ll get twelve. You will also have to reduce the bake time. About 18-25 minutes should do, but always test them with a toothpick or cake tester.

As far as paper liners go, you can buy jumbo liners. I tend to use parchment liners, either lotus or tulip shaped. I believe those shapes are made for regular muffin pans, but I have found they work very well in the larger pans as well.

The Recipe

 

Fall or any time is the perfect time for these tender pumpkin oat muffins. Crowned with a crunch oat topping that's hard to beat.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Pumpkin Oat Muffins

These moist and tender pumpkin oat muffins are the taste of fall. The crunchy oat topping is to die for!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: breads, cakes, desserts
Cuisine: American
Keyword: muffin recipe, oats, pumpkin cake
Servings: 6
Calories: 590kcal
Author: Judith Hannemann

Ingredients

DRY INGREDIENTS

  • 1 1/2 cups flour
  • 1/2 tsp each baking soda salt, nutmeg, cinnamon
  • 1/2 tbsp pumpkin pie spice

WET INGREDIENTS

  • 2 large eggs
  • 1 cup sugar
  • 1/2 of a 15 oz can about 1 cup pumpkin puree
  • 1/2 cup plus 2 tbs vegetable oil

OAT CRUMBS

  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 5 tbsp flour
  • 1/4 cup quick or old-fashioned oats

Instructions

  • Mix together all ingredients of crumb mixture. You may need to use slightly more flour to get a proper crumb consistency. This is due to atmospheric conditions.
  • Preheat oven to 350 degrees. Mix the dry ingredients. Beat the wet ingredients until well blended. Add the dry ingredients and mix until just moistened. DO NOT OVERMIX.
  • Line or grease muffin tins. Fill each cup 3/4 full. I use an old-fashioned ice cream scoop to do this. Sprinkle top of each muffin with crumb mixture.
  • Bake at 350 degrees 20-25 min for regular sized muffins. Bake 35-40 min for Texas sized muffins (check for doneness at minimum time).
  • Remove from oven and cool on racks.

Nutrition

Serving: 1serving | Calories: 590kcal | Carbohydrates: 81g | Protein: 6g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 75mg | Sodium: 181mg | Potassium: 73mg | Fiber: 1g | Sugar: 50g | Vitamin A: 329IU | Calcium: 20mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Fall or any time is the perfect time for these tender pumpkin oat muffins. Crowned with a crunch oat topping that's hard to beat.
Pin
Share
Tweet
Share

Filed Under: Breakfast, Cakes, Desserts Tagged With: autumn, fall, muffins, pumpkin

You May Also Like

Baked pumpkin crumb donute
Baked Pumpkin Crumb Donuts
Homemade English muffins are easy
Sour Dough English Muffins
These stuffed acorn squash halves are perfect for a light fall dinner. Easy to make!
Stuffed Acorn Squash
Previous Post: « Skillet Lasagna
Next Post: Cream Of Tomato Soup »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Miranda says

    November 1, 2016 at 8:31 pm

    These sound like the perfect breakfast for fall! I love pumpkin muffins!
    Miranda recently posted…Halloween CakeMy Profile

    • Judith Hanneman says

      November 1, 2016 at 11:12 pm

      These are wonderful Miranda–lovely soft crumb–more like cake.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Get that "all day" beef stew flavor in less than 1 hour with your Instant Pot!

Instant Pot Beef Stew

Beef Ragout

Beef Ragout

Tasty burgers made from ground chicken. They're juicy and perfect for dinner

Chicken Burgers

Quick and tasty chicken and dumplings

Quick Chicken And Dumplings

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY