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!
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!
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:
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
- Cooking spray
- All-purpose flour
- Rolled oats
- Baking soda
- Ground cinnamon
- Pumpkin puree
- Brown sugar
- Vanilla extract
- Vegetable oil
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.
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.
Coat the pan with cooking spray
You can also use paper muffin liners, but we suggest also spraying each liner to ensure the muffins come out nicely.
Oat Pumpkin Breakfast Muffins
For the Muffins
For the Topping
- ¼ cup crushed walnuts
- ¼ cup rolled oats
- 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.
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