Maple Sweetened Pumpkin Oatmeal Muffins

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Make these pumpkin oatmeal muffins for an easy and flavorful treat sure to keep you running well on busy mornings.

Moist muffins topped with a crunchy streusel topping give this great recipe flavor and texture that is sure to tickle your taste buds.

Whether you’re looking for an easy breakfast or afternoon snack these delicious pumpkin oatmeal muffins are sure to be a hit with their flavor and simple recipe.

A close up of a mufifn in a basket full of more muffins. Text overlay reads: Pumpkin oat muffins with streusel topping.

Any Winter Squash

You can absolutely use canned pumpkin puree in this recipe. However, that it isn’t your only option.

You could easily substitute any baked and mashed winter squash instead. Leftover butternut squash, acorn squash, hubbard, etc. will all work wonderfully.

A muffin sits on a plate with a basket of more muffins and a pumpkin in the background.

Use what you have on hand for a versatile recipe that is great in the fall season and beyond.

These are great keepers and store incredibly well, consider baking a double batch if you have extra pumpkin puree around and want to use it up.

Warm Spices

There’s just a hint of spice in the muffin itself, leaving the biggest hit of spice for the streusel topping. The spice isn’t overpowering in any way – the biggest flavor here is pumpkin – but the spice is delightful to the tongue and the spirit on a chilly fall day.

A basket of muffins sits on a board with a pumpkin next to it.

If cardamom isn’t your thing use more cinnamon or substitute some nutmeg, clove, or pumpkin pie spice.

You could skip the spice completely and just be left with glorious, unadulterated pumpkin flavor.

Optional Streusel Topping

For me, the crunchy oat topping adds a ton of texture and flavor to the fluffy muffins. But if you want to keep it simple, skip the topping.

The muffins will be different for sure but still quite lovely.

How to Serve

These are a great choice for an easy grab and go breakfast. No reason to get super fancy about it.

A muffin sits on a plate with a basket of more muffins and a pumpkin in the background.

Definitely eat with some eggs for a more filling and hearty breakfast.

Serve as part of a brunch buffet or tuck into lunch boxes.

How to Store

Keep any leftover muffins stored in an airtight container where they should stay fresh for up to 5 days.

A close up of a mufifn in a basket full of more muffins.

For longer term storage, place left over muffins in plastic bags or freezer containers and freeze for up to 6 months.

Let frozen muffins thaw on the counter before serving.

You can also pull a muffin out of the freezer in the morning and tuck into a lunch box where it should likely be thaw in time for an afternoon snack.

Looking for more pumpkin recipes?

A muffin sits on a plate with a pumpkin and basket full of more muffins in the background.

Oatmeal Pumpkin Muffins Recipe

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Bake up some fall flavor with these moist pumpkin maple muffins topped with a crunchy and spiced cardamom oat streusel topping.


Pumpkin Muffin Batter

  • 1 Cup Unbleached, All-Purpose Flour
  • 1 Cup Rolled Oats
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 1/4 Cup Pumpkin Puree
  • 1 Egg
  • 1/3 Cup Pure Maple Syrup

Streusel Topping

  • 3 Tablespoons Cold, Salted Butter
  • 3 Tablespoons Brown Sugar, packed
  • 1/3 Cup Unbleached, All-Purpose Flour
  • 1/3 Cup Oats
  • 3/4 teaspoon Ground Cardamom


Make the Muffins

  1. Preheat the oven to 400 degrees. Grease a muffin tin.
  2. Combine the flour, oats, cinnamon, salt, and baking powder in a large bowl.
  3. In a medium bowl, whisk together the pumpkin, egg, and maple syrup.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5. Divide the batter among the muffin cups, filling about half full. Set aside.

Make the Streusel Topping

  1. Combine the oats, brown sugar, flour and cardamom in a small bowl. Cut in the cold butter using a pastry blender , your fingers, or two butter knives until it becomes a crumbly, pea-sized mixture.
  2. Sprinkle the topping over the muffin batter in the pan.

Bake the Muffins

  1. Bake in the preheated oven for 15-18 minutes or until the edges are golden brown and an inserted toothpick / cake tester comes out clean.
  2. Cool in the muffin pan for 5 minutes before removing to cool on a wire rack completely. Serve warm or at room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 243mgCarbohydrates: 28gFiber: 2gSugar: 9gProtein: 3g

I try but cannot guarantee this nutritional information is 100% accurate.

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