Moist Pumpkin Oatmeal Muffins

READY IN: 33mins
Recipe by Knitting Granny

Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!

Top Review by TexasKelly

I thought these were pretty good. I don't really care much for the texture of whole wheat, so I used regular white flour, and made my own sour milk instead of using buttermilk. The muffins are definitely very moist & soft. The pumpkin & spice flavor is really really good. I only thought they could be a little sweeter. I have a horrible sweet tooth I guess and am used to my muffins being a little more on the sweeter side. I may try again adding some raisins instead of adding more sugar, but all in all it is a good recipe.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
  3. Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
  4. Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
  5. Spray muffin cups with spray realease.
  6. Fill muffin cups a little more than half full.
  7. Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
  8. Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

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