These pumpkin oatmeal muffins are soft, moist, and warmly spiced, with wholesome oats, creamy Greek yogurt, and a crunchy walnut topping. An easy, one-bowl recipe perfect for breakfast, snacking, or meal prep!
If you love baking with pumpkin, try our Greek Yogurt Pumpkin Cake, Easy Pumpkin Bread, and Pumpkin Baked Oatmeal with Greek Yogurt next.
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Why you’ll love our Easy Pumpkin Oatmeal Muffins!
These pumpkin oatmeal muffins are ridiculously easy, wonderfully moist, and packed with cozy fall flavors! 🎃 Just one bowl, a quick stir, and into the oven. No fancy techniques, no fuss, and barely any cleanup. Exactly the kind of baking we love!
Louise and I tested these muffins again and again to nail that perfect balance of tenderness, warm spices, and an almost creamy center. Because life’s too short for complicated baking projects that deliver mediocre results!
The rolled oats add fiber and a lovely, wholesome bite, while Greek yogurt brings protein and keeps everything beautifully moist. A little vegetable oil helps those cinnamon, ginger, and nutmeg flavors really shine. 🥣
And our favorite finishing touch? Chopped walnuts sprinkled on top, like a wholesome, fuss-free streusel. They turn beautifully golden, toasty, and crunchy against the soft pumpkin centers. 🍂 Low effort, big reward, and perfect for breakfast or an afternoon treat!
P.S: For more wholesome, grab-and-go breakfasts made with oats, try our baked apple oatmeal cups, blueberry baked oatmeal cups, or banana baked oatmeal cups.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pumpkin puree: Makes these healthy pumpkin muffins moist and tender. Use canned or thick homemade puree, not pumpkin pie filling.
- Greek yogurt: Creates an almost creamy center. Try low-fat Greek yogurt or Skyr for even more protein.
- Brown sugar: Adds caramel sweetness. Substitute coconut sugar.
- Vegetable oil: Keeps muffins tender and carries the spices. Use canola, avocado, or light olive oil.
- Egg: Helps bind everything. For a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Rest 5 minutes. Muffins will be denser.
- Vanilla extract: Adds warmth. Substitute maple extract.
- Rolled oats: Give these oatmeal breakfast muffins a wholesome bite. Quick oats make them softer.
- All-purpose flour: Keeps the crumb tender. Replace half with whole wheat flour.
- Baking powder: Provides lift. Best not omitted.
- Baking soda: Reacts with yogurt for extra lift. Best not omitted.
- Cinnamon, ginger, and nutmeg: Give these pumpkin spice muffins their cozy flavor. Replace with 1 tablespoon pumpkin pie spice.
- Salt: Balances sweetness. Use fine sea salt or table salt.
- Raisins: Optional natural sweetness. Swap for chocolate chips or dried cranberries.
- Walnuts: Keep them on top for toasted crunch! Substitute pecans or pumpkin seeds.
How to Make Pumpkin Oatmeal Muffins
Step 1. Mix the wet ingredients
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or spray muffin liners with oil.
In a large bowl, add the pumpkin puree, Greek yogurt, brown sugar, vegetable oil, egg, and vanilla extract.
Whisk until smooth and well combined.
Step 2. Add the dry ingredients
To the same bowl, add the rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Stir gently with a spoon until you have a thick, evenly mixed batter. Don’t overmix or your muffins might turn out tough.
If using raisins or chocolate chips, gently fold them in now.
Step 3. Fill the muffin pan
Divide the batter evenly among the 12 muffin cups. They’ll be quite full, and that’s perfectly fine!
Sprinkle the chopped walnuts on top, along with a little brown sugar if you like.
The walnuts will toast as the muffins bake, creating a deliciously crunchy topping without making a separate streusel.
Step 4. Bake and cool
Bake your pumpkin oat muffins at 375°F (190°C) for about 28 minutes, until the tops are set and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
Don’t wait for a completely dry toothpick! A little moisture is what gives these easy pumpkin muffins their wonderfully soft, almost creamy centers.
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use pure pumpkin puree: Not pumpkin pie filling, which already contains sugar and spices. A standard 15-ounce can is perfect.
- Don’t skip the oil: We tested these muffins without it, but that little bit of vegetable oil makes a real difference. It keeps the crumb tender and helps bring out the warm spices.
- Use rolled oats for the best texture: Old-fashioned oats add a pleasant, hearty bite. Quick oats work too, but produce a softer texture.
- Use thick Greek yogurt: Plain Greek yogurt or Skyr works best. Regular yogurt is thinner and can make the batter too wet.
- Don’t overmix the batter: Stir just until you can’t see any dry flour. Too much mixing can make the muffins tough instead of tender.
- Expect a thick, moist batter: Pumpkin puree, Greek yogurt, and oats create a substantial batter. Resist the temptation to thin it with milk or water.
- Don’t overbake: Start checking around 26 minutes. A toothpick should come out with a few moist crumbs, not wet batter. Overbaking can dry out that lovely, almost creamy center.
- Let them cool completely: Rest the muffins in the pan for 5 minutes, then transfer to a wire rack. Their delicate centers will continue to set as they cool.
- Warm them before serving: A few seconds in the microwave brings back their wonderful softness. They’re especially delicious slightly warm, with those crunchy walnuts on top.
Frequently Asked Questions
Yes! Homemade pumpkin puree works well, but make sure it’s thick and not watery. If needed, drain excess liquid before using it.
Yes. Replace the egg with a flax egg made from 1 tablespoon ground flaxseed and 3 tablespoons water. Let it sit for 5 minutes before adding it. The muffins will be slightly denser.
Absolutely! For wholesome pumpkin breakfast muffins, replace half the all-purpose flour with whole wheat flour. They’ll be slightly heartier but still tender.
Yes! Use a thick, plain dairy-free yogurt instead of Greek yogurt. Soy yogurt is a good option. Choose an unsweetened variety for the best results.
Definitely! They’re great for meal prep and make an easy grab-and-go breakfast. You can bake a batch ahead and warm individual muffins whenever you need them.
Let them cool completely, then store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months in a freezer-safe bag or container. Thaw overnight in the fridge or gently reheat in the microwave until warm.
More Healthy Muffin Recipes
- Banana Oatmeal Muffins
- Sweet Potato Oatmeal Muffins
- Morning Glory Muffins
- Healthy Blueberry Muffins
- Applesauce Muffins
- Healthy Banana Nut Muffins
- Oil-Free Carrot Cake Muffins
- Apple Cinnamon Muffins
If you try this Pumpkin Oatmeal Muffins Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Pumpkin Oatmeal Muffins (Easy With Greek Yogurt)
Ingredients
- 1 can pumpkin puree 15 oz / 425 g can – not pumpkin pie filling
- ½ cup Greek yogurt
- ½ cup brown sugar
- ¼ cup vegetable oil or canola, avocado, or light olive oil
- 1 large egg
- 2 teaspoon vanilla
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg + optional ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup raisins optional – or dark chocolate chips
- ½ cup chopped walnuts optional – or pecans, for topping
Instructions
- Mix wet ingredients: Preheat to 375°F (190°C). Lightly oil a 12-cup muffin pan or spray muffin liners with oil.In a large bowl, whisk 1 can pumpkin puree, ½ cup Greek yogurt, ½ cup brown sugar, ¼ cup vegetable oil, 1 large egg, and 2 teaspoon vanilla until smooth.
- Add dry ingredients: Add 1 cup rolled oats, 1 cup all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon salt and stir with a spoon until just combined. Don't over-mix!Fold in ½ cup raisins if using.
- Fill the muffin pan: Divide the batter evenly among the 12 muffin cups. It's okay if they're quite full.Sprinkle the chopped walnuts on top and add a little brown sugar if you like.
- Bake and cool: Bake at 375°F (190°C) for about 25-28 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. They'll firm up as they cool.
Notes
- Pumpkin puree → Thick homemade pumpkin puree. Avoid pumpkin pie filling.
- Greek yogurt → Low-fat Greek yogurt or Skyr for more protein.
- Brown sugar → Coconut sugar.
- Vegetable oil → Canola, avocado, or light olive oil.
- Egg → Flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes). Muffins will be denser.
- Vanilla extract → Maple extract.
- Rolled oats → Quick oats for a softer texture.
- All-purpose flour → Replace half with whole wheat flour.
- Baking powder and baking soda → Best not omitted.
- Cinnamon, ginger, nutmeg, and cloves → 1 tablespoon pumpkin pie spice.
- Salt → Fine sea salt or table salt.
- Raisins → Chocolate chips or dried cranberries.
- Walnuts → Pecans or pumpkin seeds for a crunchy topping.
- Use pure pumpkin puree: Not pumpkin pie filling.
- Don’t skip the oil: A little keeps muffins tender and brings out the warm spices.
- Choose rolled oats: They add a hearty bite. Quick oats make softer muffins.
- Use thick Greek yogurt: Plain Greek yogurt or Skyr works best. Regular yogurt can make the batter too wet.
- Don’t overmix: Stir just until the flour disappears to keep muffins tender.
- Expect thick batter: Don’t thin it with milk or water.
- Don’t overbake: Check at 26 minutes. A toothpick should have a few moist crumbs, not wet batter.
- Cool completely: Rest in the pan for 5 minutes, then move to a wire rack to let the centers set.
- Serve slightly warm: A few seconds in the microwave brings back their softness.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I love your recipes! I wonder if it should say 1 cup of pumpkin rather than 1 can in the narrative?
Hi Susan! Thank you so much! ❤️ 1 can is correct! 😊 We use a whole 15-ounce (425 g) can of 100% pumpkin purée. We actually developed the recipe to use the entire can so there’s no leftover pumpkin to worry about.
Hope you enjoy it! ❤️
Thanks for sharing your nutrition information ✅
These muffins sound delish. Have you made any gluten free for us coeliacs ? If so would love the recipes. Thankyou
Hi Bernadette! Thank you 😊 Many of our recipes can be made gluten-free with a good 1-to-1 gluten-free flour blend. We also have plenty of oat-based recipes that are naturally gluten-free when made with certified gluten-free oats. You can find them by searching for “oats” or “gluten-free” on our website. Hope you find something you love! ❤️
Very easy to make! Very tasty.
Thank you so much, Bonnie! ❤️ So happy you enjoyed it! 😊
Can you make this in a lpaf pan and if so how long should it be
Baked for
Hi Susan! I haven’t tested these muffins in a loaf pan, so I can’t give you an exact baking time. They’re quite moist and take a little longer to bake than regular muffins, so I’d estimate around 50–60 minutes for a loaf, depending on the size of your pan. Keep the oven temperature the same and check the center with a toothpick. A few moist crumbs are perfectly fine, but there shouldn’t be any wet batter. Hope it turns out beautifully! 😊
Can these be made diary free? My son can’t eat Greek yogurt.
Hi Beth! Yes, absolutely! 😊 You have a few options:
You could simply leave out the Greek yogurt. These muffins already contain plenty of pumpkin purée, which keeps them naturally moist.
Alternatively, you could replace it with the same amount of thick, plain dairy-free yogurt, or try ⅓ cup unsweetened applesauce instead of the ½ cup Greek yogurt. I’d use a little less applesauce because the muffins are already very moist.
I haven’t tested these variations myself, so the texture might be a little different, but I think they should work well.
Hope your son enjoys them! ❤️
I haven’t made the muffins yet but the recipe sounds delicious. I also appreciate that the carbohydrate amount was reported. I’m diabetic and sometimes pass on recipe.
Question, can I make this gluten free or any of your recipes?
Hi Theresa! Yes, absolutely! 😊 For these muffins, you can replace the all-purpose flour with the same amount of a good 1-to-1 gluten-free baking flour blend, ideally one you’ve used successfully before.
Just make sure to use certified gluten-free oats as well.
We haven’t tested this particular variation ourselves, but I think it should work well! And many of our other recipes can also be adapted to be gluten-free with a reliable flour blend.
Hope you enjoy the muffins! ❤️
I’m looking forward to making this recipe. I don’t have a muffin pan. Could the batter be baked in mini loaf pans?
Hi Becky! Yes, I think mini loaf pans should work well! 😊 I haven’t tested this recipe in them, so I can’t give you an exact baking time, but I’d keep the oven at 375°F (190°C) and start checking around 30–35 minutes. Depending on the size and depth of your pans, they might need a little longer.
Insert a toothpick into the center to check for doneness. A few moist crumbs are perfectly fine, but there shouldn’t be any wet batter. Let the loaves cool completely so the centers have time to set.
Hope they turn out beautifully! ❤️
I made this exact way you made it Nico it was so delicious. Thank you for sharing your recipes
Amazing, Judey, I’m so happy you gave them a try! You are so fast, we just published this recipe 🙏
Thank you so much for your feedback. Kindest,
Louise