These pumpkin oatmeal muffins are a great way to start your day. Or at the very least, make it less miserable since some of us aren’t morning people. My wife has started going back into the office a few days a week. For the record, she is not a morning person. She is a lawyer though. I’m not a lawyer but I am more of a morning person. I let my wife sleep in and wake her up with a cup of coffee to start her day, maybe some breakfast in bed if I’m about to tell her I just bought a new bike.
With her having to go into the office, those leisurely morning cups of coffee have been replaced with her scrambling to get ready. Needless to say, breakfast isn’t much of a priority. However, these muffins are a great option for her to grab on her way out the door. Plus the health benefits of pumpkin make these muffins almost a healthy breakfast option. But really, muffins are cupcakes without the frosting. Anyway, on to the recipe.
Pumpkin Oatmeal Muffins Recipe Notes
I found that toasting the oats before putting them into the batter makes for a better flavor. But if you’re strapped for time, or just plain lazy like I am sometimes, you can omit this step. Toast the oats in a sauté pan over medium heat until the oats are slightly golden and nice and fragrant. Place the oats in a large mixing bowl and add in the pumpkin puree, sugar, and melted butter. Mix together with a spatula and then stir in the buttermilk and eggs. If you don’t have buttermilk, regular milk works fine for this recipe. Or you can also add a splash of vinegar to your milk and let it sit for a few minutes to make buttermilk.
Once everything is mixed and well incorporated, set the mixture aside and grab another mixing bowl. Combine the flour, salt, spices, baking powder and baking soda and whisk to combine.
Add the flour mixture to the bowl with the wet ingredients and mix to combine with the spatula. Once the batter is combined, fold in the dried cranberries or raisins. Really any dried fruit works here. Cover the bowl and chill in the fridge for at least four hours. The batter can be chilled overnight as well if you want to make a fresh batch in the morning to send your wife off to work with.
Baking Notes
Once the dough has chilled, preheat your oven to 375 degrees Fahrenheit and set a rack in the middle of the oven. Line your muffin tin with the paper muffin cup things. If you don’t have them, just grease your muffin tin. There might be an issue turning the muffins out of the tin after baking but it’ll be fine, the muffins will still taste good.
Bake the muffins for 25-28 minutes or until a toothpick inserted into the muffins comes out clean. Let the muffins cool in the tin for five minutes. After five minutes turn the muffins out and let cool on a wire rack. The muffins are best eaten day of but can be stored in an airtight container at room temperature for up to three days.
Toasted Oat Pumpkin Muffins
Equipment
- Muffin or cupcake tin
- non-stick pan
Ingredients
Muffins, Wet Ingredients
- 425 grams Pumpkin Puree (15 oz can)
- 60 grams Rolled Oats (1 cup)
- 57 grams Unsalted Butter, melted (4 tbsp)
- 100 grams Turbinado Sugar (1/2 cup, white sugar works too)
- 25 grams brown sugar (2 tbsp)
- 2 Large Eggs
- 170 grams Buttermilk
Muffins, Dry Ingredients
- 150 grams AP flour (1-1/4 cups)
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp Cinnamon
- 1 tsp Baking powder
- 1 tsp Baking soda
- 142 grams Dried raisins or dried cranberries (1 cup)
- Turbinado sugar , for topping
Instructions
- In a large pan over medium heat, add the oats and toast until slightly browned and fragrant. Remove oats from the pan and set aside
- In a large mixing bowl, combine the pumpkin puree, toasted oats, butter and sugar. Stir in the eggs and buttermilk
- In a separate bowl, add the flour, spices, salt, baking soda and baking powder. Whisk the ingredients together.
- Add the dry ingredients to the wet ingredients and stir to combine using a spatula. Fold in the cranberries/raisins
- Cover the bowl and chill in the fridge for 4 hours. Can be chilled overnight as well.
- Preheat the oven to 375 and place a rack in the middle of the oven.
- Line your muffin tin with paper muffin wrappers or grease the wells of the muffin tin.
- Divide the batter evenly into the 12 wells. Roughly 2 heaping tablespoons of batter each.
- Bake for 25-28 minutes or until a toothpick comes out clean.
- Let cool in the tin for 5 minutes and then turn out and let cool completely on a wire rack.
- The muffins, like most baked goods are best day of, but can be stored at room temp for up to three days.
