Pumpkin Oatmeal Muffins

Soft and moist pumpkin oatmeal muffins are topped with a buttery oatmeal streusel and the perfect morning coffee sidekick!

Is there ever such a thing as too many pumpkin baked goods this time of year? My sources tell me no.

My sources being all my taste-testers that are heartily enthusiastic about pumpkin season and especially these streusel-loaded muffins.

We’re combining nutty oats and lots of pumpkin spice goodness into one colossal muffin today and trust me, this is a fall breakfast you definitely want in on.

There’s nothing fancy about the prep for these muffins and I’m willing to bet you have all the ingredients on standby as we speak! No mixer required either so really, you have no excuse not to run to the kitchen right now and make these.

These Pumpkin Muffins feature…

• A soft and moist texture with lots of nutty oats
• Lots of pumpkin spice goodness
• A buttery oatmeal brown sugar streusel

Making the Pumpkin Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Oats
• Brown sugar
• Granulated sugar
• Pumpkin puree
• Vegetable oil
• Eggs
• Greek yogurt
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Kosher salt
• Unsalted butter

Quick Bread Instructions

You can easily convert these muffins into quick bread form instead of muffins. Use a 9×5 loaf pan for baking and bake bread at 350F 50-55 minutes until a toothpick inserted in center of bread comes out clean.

Tips for Perfect Pumpkin Muffins

1. Toast oats – this gives the oats a lovely toasted flavor and a quick pulse in the food processor breaks them down into the perfect texture for the muffin batter.
2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Use pumpkin puree – make sure you are using pure pumpkin puree, not pumpkin pie filling.
4. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
5. Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
6. Blast-bake muffins at 425F for 5 minutes – this will help the muffins rise nice and high and they’ll maintain this height after you lower the temperature to 350F for the rest of the bake time.
7. Test muffins with toothpick – your muffins are done when a toothpick comes out clean from the center.

Recipe Variations

Try these ideas for a different twist on these muffins.

• Add nuts – fold 1/2 cup toasted pecans, almonds, or walnuts into the batter.
• Make it chocolatey – fold 1/2 cup semisweet or milk chocolate chips into the batter.
• Top with a glaze – drizzle cooled muffins with a powdered sugar or cream cheese glaze.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat individual muffins 15-30 seconds in microwave for serving.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins at room temperature and store up to 4 days.

One bite of these buttery streusel-covered muffins and you’ll be hooked on fall! The interior is the most amazing texture from the nutty oats, yet perfectly soft and moist at the same time. Don’t even get me started on all that incredible oatmeal streusel on top…

Your morning cup of coffee’s soon-to-be best friend!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More pumpkin baked goods you’ve got to try next!

• Pumpkin Snickerdoodle Muffins
• Banana Chocolate Chip Pumpkin Bread
• Pumpkin Dinner Rolls

This post was updated with new recipe adjustments and photos on 8/21/25.