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Pumpkin Oatmeal Breakfast Muffin with a bite out of it on a wood cutting board

Whole Wheat Pumpkin Oatmeal Muffins

Sheila
These easy whole wheat pumpkin oatmeal muffins are moist, hearty, and full of cozy fall flavor. Made with pumpkin, oats, whole-wheat flour, and warm spices, they’re perfect for breakfast, an afternoon snack, or freezing for later.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course baked goods
Cuisine baked goods
Servings 15 muffins
Calories 320 kcal

Equipment

  • muffin pans
  • muffin papers / liners

Ingredients
  

  • 1 cup buttermilk
  • 1 1/2 cups oatmeal
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 whole eggs
  • 1 1/2 cups whole wheat flour all purpose flour can be used
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground clove
  • 1/8 tsp ground nutmeg
  • 15 ounce can pumpkin puree

Streusel Topping

  • 1/2 cup butter cold and cut into small pieces
  • 3/4 cup whole wheat flour or all purpose flour
  • 3/4 cup brown sugar
  • 3/4 cup old fashioned oatmeal
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions
 

preheat oven to 350° line muffin tins with muffin papers

  • Measure buttermilk into a medium sized bowl and add 1 1/2 cups old fashioned oatmeal to the buttermilk, stir to combine. Set this aside.
  • Add whole wheat flour, cinnamon, ginger, clove, and nutmeg to flour. Whisk to combine.
  • After oatmeal has had about 10 minutes to soak up buttermilk sprinkle baking soda, over top and allow this a few minutes to soak in and dissolve.
  • Add vegetable oil, and eggs to oatmeal buttermilk mixture. Whisk to combine.
  • Now add brown sugar, and salt to oatmeal mixture. Stir until brown sugar is incorporated and there are no lumps of sugar visible.
  • Create a well in the middle of the flour mixture and pour in the wet ingredients. Fold to combine. Now add full 15 ounce can of pumpkin puree. Mix until everything is fully combined and there aren't any dry pockets of flour.

Crumble Topping

  • Add whole wheat flour, brown sugar, cinnamon, and salt to the bowl of your food processor, or to a medium sized mixing bowl. Add cold cubes of butter. Pulse until you have a fine crumble, (or if you do not have a food processor use a fork, or a pastry cutter to cut butter into the flour and brown sugar).
  • Add oatmeal and give a couple quick pulses to combine, you do not want to over process and break up the oatmeal too much.
  • Fill muffin papers 3/4 full with muffin batter using a spoon or a ice cream scoop. Cover each muffin with approximately 3 tablespoons of crumble topping, press crumble down into batter.
  • Place in a preheated 350℉ oven for 15-18 minutes. Poke with a toothpick when it comes out clean they will be done. If there are a few crumbles on the toothpick this is fine, you want to make sure there isn't any wet batter clinging to toothpick.

Notes

spices in the muffin batter can be substituted with 2 teaspoons of pumpkin pie spice

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 248mgPotassium: 221mgFiber: 4gSugar: 20gVitamin A: 4441IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Keyword breakfast,, freezer, muffins, oatmeal, pumpkin, whole wheat
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