Oat Pumpkin Breakfast Muffins

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It’s pumpkin season, everyone – but it’s also back-to-school so we bet your family is VERY busy! Let our Oat Pumpkin Breakfast Muffins be your quick morning solution.

It’s great to be back, foodie friends! My name is Lisa and I am the blogger behind Sugar Agenda. I am a regular contributor here on Kenarry: Ideas for the Home, and I’m thrilled to share this amazingly delicious breakfast recipe for you. Roll up your sleeves: we’ve got some Oat Pumpkin Breakfast Muffins to make!

A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background

I am ALL about making busy mornings a little less stressful. As a mom of two, it’s SO easy to get lost in the hustle and bustle of every day life. A few weeks ago, I shared a delicious recipe for Baked Chocolate Oatmeal Cups and today, we’re having fun with oats again… but this time in muffin form!

A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background
A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background

Keep on scrolling below to grab our easy recipe for Oat Pumpkin Breakfast Muffins! Your family will adore them!

How to Make Oat Pumpkin Breakfast Muffins

Longing for the smell and taste of autumn? We got you covered! These Oat Pumpkin Breakfast Muffins will do just the trick. They’re absolutely delicious to bite into first thing in the morning.

What you need: 

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Kitchen Tools Needed: 

Ingredients Needed: 

These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.

Oat Pumpkin Breakfast Muffin Tips:

purchase pumpkin puree

For this recipe, it is VITAL that you purchase pumpkin puree or canned pumpkin and not pumpkin pie filling. There is a big difference!

Pumpkin pie filling should never be used in lieu of pumpkin puree because the recipe will come out much sweeter. Pumpkin pie filling includes many other flavors because it is meant to be used exactly how it’s called: as a filling for pies.

A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background
Two stacks of Oat Pumpkin Muffins with a glass of milk and a stack of grey plates with additional muffins in the background

You can add more to the topping

Looking for ways to make give this recipe a personal touch? Get creative with the topping! In our basic recipe, we’ve sprinkled crushed nuts and oats on top of each muffin. However, the sky’s the limit with what you can sprinkle on! You can use other toppings like pistachios, shredded coconut, pumpkin seeds, chia seeds, etc.

Two stacks of Oat Pumpkin Muffins with a glass of milk and a stack of grey plates with additional muffins in the background
Two stacks of Oat Pumpkin Muffins with a glass of milk and a stack of grey plates with additional muffins in the background

Coat the pan with cooking spray

To ensure that your muffins come out of the muffin tin, be sure to coat each section with cooking oil. The best way to do this is with cooking spray.

You can also use paper muffin liners, but we suggest also spraying each liner to ensure the muffins come out nicely.

By coating the pan sections or the muffin liners, you’re guaranteed a whole muffin and less of a mess!

A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background
A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background
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Oat Pumpkin Breakfast Muffins

It's pumpkin season, everyone – but it's also back-to-school so we bet your family is VERY busy! Let our Oat Pumpkin Breakfast Muffins be your quick morning solution.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: muffins, oat muffins, pumpkin
Servings: 12 muffins
Calories: 207kcal
Author: Lisa Favre

Ingredients

For the Muffins

For the Topping

  • ¼ cup crushed walnuts
  • ¼ cup rolled oats

Instructions

  • Preheat oven to 350 degrees F and coat each section of a muffin pan with cooking spray.
  • In a medium-sized mixing bowl, mix together flour, oats, baking soda and cinnamon. Set aside.
  • In a separate bowl, add bananas and pumpkin puree. Mix until well combined.
  • Add brown sugar, egg, vanilla extract and vegetable oil. Mix until all ingredients are well-incorporated with one another.
  • Slowly add dry ingredients to the wet ingredients and mix until muffin batter forms.
  • Fill each section of the coated muffin pan about ¾ of the way. Top off with crushed walnuts and rolled oats.
  • Bake for 18 to 20 minutes or until edges are golden brown.
  • Remove from the pan and serve.

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 199mg | Potassium: 178mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3211IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
Did you make this recipe?Tag us on Instagram at @kenarryideas or leave us a comment rating below.

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A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background

What’s Next? 

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