Pumpkin Oat Muffins

How to Make Pumpkin Oat Muffins

1. 1

   Step 1: Preheat and soak oats

   Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease 8–10 cups; this recipe yields 8 generously sized muffins. Combine the rolled oats and milk in a small bowl and let sit for 10 minutes to soften the oats.

   For this step

   • 1 cupRolled oats
   • 1/4 cupMilk (dairy or plant-based)
2. 2

   Step 2: Whisk the wet ingredients

   In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth. After the oats have softened, stir them into the wet mixture until evenly distributed.

   For this step

   • 1 cupPumpkin puree (not pumpkin pie filling)
   • 2 largeLarge eggs
   • 1/2 cupPlain Greek yogurt (or plain yogurt)
   • 1/4 cupMaple syrup
   • 1/4 cupNeutral oil (canola, vegetable, or light olive)
   • 1 tspVanilla extract
   
3. 3

   Step 3: Mix dry ingredients

   In a separate bowl, stir the oat flour with the leavening & spice mix (baking powder, baking soda, salt and pumpkin pie spice) until combined. Break up any clumps in the oat flour so it incorporates smoothly.

   For this step

   • 1 cupOat flour
   • 1 batchLeavening & spice mix (baking powder 1 tsp, baking soda 1/2 tsp, salt 1/2 tsp, pumpkin pie spice 2 tsp)
   
4. 4

   Step 4: Combine wet and dry

   Fold the dry ingredients into the wet mixture with a spatula, mixing just until no large streaks of flour remain. The batter will be thick and slightly lumpy—avoid overmixing to keep muffins tender.
   
5. 5

   Step 5: Portion and bake

   Divide the batter evenly among 8 prepared muffin cups (about 1/3 to 1/2 cup batter each). Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   
6. 6

   Step 6: Cool and serve

   Let the muffins cool in the pan for 5–7 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze individually wrapped for up to 3 months.
   

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease 8–10 cups; this recipe yields 8 generously sized muffins. Combine the rolled oats and milk in a small bowl and let sit for 10 minutes to soften the oats.
2. In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth. After the oats have softened, stir them into the wet mixture until evenly distributed.
3. In a separate bowl, stir the oat flour with the leavening & spice mix (baking powder, baking soda, salt and pumpkin pie spice) until combined. Break up any clumps in the oat flour so it incorporates smoothly.
4. Fold the dry ingredients into the wet mixture with a spatula, mixing just until no large streaks of flour remain. The batter will be thick and slightly lumpy—avoid overmixing to keep muffins tender.
5. Divide the batter evenly among 8 prepared muffin cups (about 1/3 to 1/2 cup batter each). Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Let the muffins cool in the pan for 5–7 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze individually wrapped for up to 3 months.