Whole Wheat Pumpkin Oat Muffins

When pumpkin season rolls around, I’m always ready for recipes that make the most of those cozy fall flavors—and these whole wheat pumpkin muffins are one of my favorites. Made with wholesome ingredients like whole-wheat flour, old-fashioned oats, pumpkin, and warm pumpkin pie spice, these delicious pumpkin oatmeal muffins are hearty without being heavy. They’re an easy muffin recipe for a quick breakfast or healthy afternoon snack, and they’re just as welcome alongside a cup of coffee as they are packed into a lunchbox. If you love pumpkin bread and pumpkin spice lattes this time of year, you’re going to want to add this pumpkin muffin recipe to your fall baking list!

Why I love Whole Wheat Pumpkin Oat Muffins

I wanted to share with you a new twist on my Oatmeal Breakfast Muffin.  I was having a my friend Liz over for coffee, Liz is like all healthy and stuff…so I was like OH my Gah what am I going to make for her that would be worthy of her healthy foodie-ness.  Well I know she loves pumpkin, and oatmeal and she uses whole wheat when ever possible….which I never ever do, but should!   I decided to give  King Arthurs White Whole Wheat Flour a try, I swear by their Unbleached All-purpose Flour for everything!  And I love their Bread Flour for my bread machine, so I am not surprised that I loved this variety too!  

So anywho the night before Liz was to visit I quick whipped up my new recipe for her.  I left them out to cool on the counter and went to tuck my precious baby giants in to there beddy-byes, and when I returned to the kitchen my muffins where gone!   “KEEEENNN-Nah-eeee!!!!”  Where were they all?  Did Ken put them away for me?  And where was the Hairball?!!

Yes Darling….did you call?  (cause my husband always calls me darlin….NOT.  Deeny….Looscious Sanfred….don’t ask….Lover Girl, maybe but never Darling.

Where are the muffins I JUST made?!!

Um well…..the Hairball ate them.

What the bleepity bleep bleep! Wah hahah ahahahA…snort snerk.  (To my defense I was recovering from a sinus infection, and Aunt Flow was in town…I was feeling a bit overwhelmed.  And the fact that my stupid dog just ate a whole batch of homemade muffins…pushed me over the proverbial edge!)

What did I do?  What. Did. I. Do.   Well, I’m not proud of it…please don’t call the doggy social services on me, but I got right in the hairballs snout and I said, You had better watch your tail!  Then I kicked his tail out of the house!

I showed him who’s boss.  Yes I did. I could tell he was skeered, really, really skeered!  I don’t think he’ll ever do that again!

I went to bed.  Got up and made a new batch.   I had slept it off.  It was a new day, and I decided I might as well forgive the Hairball. Who could stay mad at a face like this very long…sheesh!

Gather these ingredients

How to make whole wheat pumpkin oatmeal muffins

These healthy pumpkin oatmeal muffins come together easily with simple whole grain ingredients. Here’s how to make them: Preheat oven to 350 degrees F. Line muffin pan with muffin papers.

Measure old fashioned oats into a small bowl, cover with buttermilk, stir to combine and set aside.

Add whole wheat flour, spices, and salt to a large bowl. Whisk together with a bread whisk or a wire whisk.

TIP: If you do not have all the spices, but you do have pumpkin pie spice you can substitute 2 teaspoons of pumpkin pie spice blend for the spices in the batter of the muffins.

Add eggs, brown sugar, and vegetable oil to oatmeal mixture and whisk together. You want to make sure there isn’t any lumps of brown sugar.

TIP: For the best results, make sure your eggs and other refrigerated ingredients are at room temperature before mixing. This helps everything blend together smoothly.

Create a well in the middle of your dry ingredients, pour in wet ingredients. Whisk together.

TIP: Be careful not to overmix—the muffin batter should be thick and evenly moistened, but a few small lumps are perfectly fine.

Add pumpkin puree to whole wheat oatmeal muffin batter. And stir to combine. Set this mixture aside while you whip up your crumble topping.

Add all crumble topping ingredients, EXCEPT the oatmeal, to bowl of food processor. Pulse until mixture is an even crumble.

Now add old fashioned oatmeal to the bowl of your food processor and give it just a couple pulses to mix. The reason I do this is because we do not want to break up the oatmeal. We want to the oatmeal to say intact, creating a nice pretty crumble topping for your pumpkin muffins.

Note: if you do not have a food processor you can do this step in a medium sized mixing bowl with a pastry cutter or a fork. Mix dry ingredients, and cut the butter in until you have your crumble topping.

Fill muffin papers 3/4 full with batter. Top with 2 tablespoon of crumble topping.

Bake the muffins in a preheated 350°F oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

TIP: A few moist crumbs are perfectly fine and mean the muffins are done; you just don’t want to see wet muffin batter on the toothpick. Since every oven bakes a little differently, I recommend checking the muffins around 15 minutes and adding a few more minutes of baking time if needed.

Cool. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling. They’re delicious served warm, but they’re also perfect for making ahead.

How to store & freeze muffins

Once completely cooled, store the muffins in an airtight container at room temperature for several days. You can also freeze them in a freezer bag for longer storage. Pull one out whenever you need an easy breakfast or afternoon snack.

These delicious pumpkin oatmeal muffins are one of those recipes I look forward to making every fall. They’re hearty enough for breakfast, wholesome enough for an afternoon snack, and easy enough to make when you need something homemade without a lot of fuss. I love having a batch tucked in the freezer so I can grab one whenever the craving for a little pumpkin hits. Whether you’re baking during pumpkin season or simply looking for a satisfying make-ahead muffin, I hope this pumpkin muffin recipe becomes a favorite in your kitchen too. Be sure to check the recipe card below for the full easy muffin recipe!

Hope you’re having the kind of day where your dog doesn’t eat your muffins!
From my table to yours with love, Sheila