Pin It Moist and warmly spiced, these pumpkin-pecan oatmeal muffins feature pumpkin puree, hearty oats, and crunchy pecans, making them a delicious autumn treat perfect for breakfast or snacking.
Every October, I bake batches of these pumpkin-pecan oatmeal muffins to welcome cooler days. Their irresistible aroma always brings my kids to the kitchen, eager for a cozy treat right out of the oven.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Old-fashioned rolled oats: 1 cup (100 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Pumpkin puree: 1 cup (240 g)
- Eggs: 2 large
- Vegetable oil or melted coconut oil: 1/3 cup (80 ml)
- Milk (dairy or unsweetened plant-based): 1/2 cup (120 ml)
- Brown sugar, packed: 2/3 cup (130 g)
- Pure vanilla extract: 1 teaspoon
- Chopped pecans: 3/4 cup (75 g), plus extra for topping
- Raisins or dried cranberries (optional): 1/2 cup (80 g)
Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients:
- In a separate bowl, whisk the pumpkin puree, eggs, oil, milk, brown sugar, and vanilla until well combined.
- Combine Mixtures:
- Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in Add-ins:
- Fold in the pecans and raisins or cranberries, if using.
- Fill Tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra pecans if desired.
- Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pin It My daughter loves bringing these muffins to her school’s autumn bake sale. They always disappear quickly, and the teachers request the recipe every year!
Required Tools
You only need basic equipment for this recipe: a 12-cup muffin tin, mixing bowls, a whisk, measuring cups and spoons, and a spatula.
Allergen Information
Contains eggs, wheat (gluten), and tree nuts (pecans). For a nut-free version, omit pecans and ensure no cross-contamination. Contains dairy if using regular milk; substitute plant-based milk for dairy-free.
Nutritional Information
Each muffin provides about 210 calories, 9 g total fat, 30 g carbohydrates, and 4 g protein.
Pin It Serve these muffins warm with a pat of butter or cream cheese for a comforting finish to any autumn morning.
Recipe FAQs
- → Can I substitute another nut for pecans?
Yes, walnuts work well in place of pecans, or omit nuts for a nut-free batch.
- → Is it possible to make these dairy-free?
Absolutely. Replace regular milk with unsweetened plant-based milk for a dairy-free option.
- → How should I store the muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- → Are these suitable for breakfast?
Yes. Their wholesome oats and pumpkin provide a nourishing start to the day.
- → What can I add for extra flavor?
A handful of mini chocolate chips or dried cranberries adds sweetness and depth.
- → Can I make these without eggs?
Try a flaxseed or chia seed egg substitute to keep the muffins egg-free if needed.