vegetarians & meat-eaters CAN live together. deliciously!


Whole Wheat Pumpkin Oat Muffins

I had so much fun making these muffins with my little girl. I’ve held her on my hip as she “helped” me awkwardly sift and stir, but this time, and for the first time, I was able to sit her on the kitchen counter like a big girl. As I kept a hand on her at pretty much all times, she measured, spooned, poured, and mixed. “Eggs!” “Na-nilla!” “Flow-ah!” she exclaimed as we pulled ingredients out and mixed them in to make the perfect muffins. And, of course, we also made a perfect mess.

The best part about making muffins with my gal is that she gets excited about making them, watching them bake, and, finally! Eating them! Victory when you’ve got a picky toddler.

Whole Wheat & Oat Pumpkin Spice Muffins | Kitchen Treaty

We just bought one of these, but with everything else on our plates moving into our new house, we have yet to put it together. But I think it’s pretty much the greatest kitchen invention ever. Can’t wait for my little gal to be able to assist me while I get to mix and stir with two hands. A novelty these days.

Anyway, these muffins. I know it’s a smidge early to start pumpkin recipes, but I just. can’t. help myself. If I’m sick of pumpkin by October, I fully admit I’ve only myself to blame.

Whole Wheat & Oat Pumpkin Spice Muffins | Kitchen Treaty

I promise though, these muffins are worth a dive into fall recipes perhaps a bit too early. They’re hearty, moist, filling, kid-friendly, and flavored with all the wonderfully warming spices of fall – cinnamon, ginger, nutmeg, cloves. My favorite.

Print Recipe

Whole Wheat Pumpkin Oat Muffins

These moist, hearty whole wheat muffins make the house smell like fall.

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup quick-cooking rolled oats + 2 tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk*
  • 3/4 cup pure pumpkin puree – canned or homemade
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup canola or vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract

Directions:

  1. Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
  2. In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
  3. Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
  4. Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.

If you have pumpkin pie spice mix, you can substitute 2 teaspoons for the cinnamon, ginger, nutmeg, and cloves. [br]* Create a buttermilk substitute by stirring one tablespoon of white vinegar or lemon juice into 1 cup of milk and letting it sit for 10 minutes before using.

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41 Responses to “Whole Wheat Pumpkin Oat Muffins”

  1. Maria Tadic posted on September 17, 2013 at 10:07 am

    It’s never too early for pumpkin recipes in my book! I love pumpkin in any way shape or form. These would be perfect for a weekend treat!! Will definitely try them!

  2. Ana posted on September 17, 2013 at 11:06 am

    Great recipe to get the fam in the mood for fall! Also, I appreciate the buttermilk substitute suggestion- I don’t often have buttermilk in the fridge!

  3. Kiersten @ Oh My Veggies posted on September 17, 2013 at 4:30 pm

    I think I’m ready for fall now. :) I was resistant for a while, but now when I see pumpkin recipes, I feel like, “YES! THIS! NOW!” Can you send some of these over for breakfast tomorrow?

  4. Rachel @ Bakerita posted on September 17, 2013 at 8:29 pm

    These sound delicious! I’m so excited to start using pumpkin in everything, and these look like a yummy way to start off the fall baking :)

  5. Courtney @ The Fig Tree posted on September 17, 2013 at 9:06 pm

    Oooooo! I cannot wait to make these! Love that they are made with whole wheat flour and oats. And all of those yummy fall spices!

  6. Vanessa posted on September 18, 2013 at 7:03 am

    It’s never too early for a pumpkin recipe. I can’t wait to try these. They look delicious!

  7. Chung-Ah | Damn Delicious posted on September 19, 2013 at 11:26 pm

    Love this lightened up version! And how fun to bake with your little one! She sounds adorable.

  8. Irina posted on September 20, 2013 at 3:03 am

    Your muffins looks delicious and would be perfect for breakfast.I like to cook with my daughter as well, even thought afterwards she is usually covered with flour from head to toes :D

  9. Samantha posted on October 3, 2013 at 7:43 am

    I just made these, and they’re incredible! They’re also really pretty. :)

  10. Angie posted on October 9, 2013 at 12:16 pm

    OMG, yummy! I was searching the web all morning to find a recipe for healthy pumpkin muffins, which had to include oats and whole wheat….HOUSTON, WE HAVE A WINNER!! I made them this afternoon and I LOVE them, it’s a keeper!! Thanks so much for sharing..Angie

  11. Angie posted on October 9, 2013 at 12:16 pm

    OMG, yummy! I was searching the web all morning to find a recipe for healthy pumpkin muffins, which had to include oats and whole wheat….HOUSTON, WE HAVE A WINNER!! I made them this afternoon and I LOVE them, it’s a keeper!! Thanks so much for sharing..Angie

  12. Angie posted on October 9, 2013 at 12:26 pm

    OMG, yummy! I was searching the web all morning to find a recipe for healthy pumpkin muffins, which had to include oats and whole wheat….HOUSTON, WE HAVE A WINNER!! I made them this afternoon and I LOVE them, it’s a keeper!! Thanks so much for sharing. :-)

  13. Angie posted on October 9, 2013 at 12:26 pm

    OMG, yummy! I was searching the web all morning to find a recipe for healthy pumpkin muffins, which had to include oats and whole wheat….HOUSTON, WE HAVE A WINNER!! I made them this afternoon and I LOVE them, it’s a keeper!! Thanks so much for sharing. :-)

  14. Angie posted on October 9, 2013 at 12:26 pm

    OMG, yummy! I was searching the web all morning to find a recipe for healthy pumpkin muffins, which had to include oats and whole wheat….HOUSTON, WE HAVE A WINNER!! I made them this afternoon and I LOVE them, it’s a keeper!! Thanks so much for sharing. :-)

  15. Frances posted on October 14, 2013 at 10:46 am

    I followed this recipe to the letter except for using coconut milk instead of buttermilk & a bit of molasses & a bit less white sugar. Very tasty & perfect for fall! Thanks.

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  20. Manju posted on October 22, 2013 at 4:10 am

    Made them this morning- house smells warm and inviting. I can’t wait for my kids to wake up and savor them. Thanks for the recipe- glad I tried it and so delicious! Will be a favorite for fall.

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  22. Ann K posted on October 23, 2013 at 12:21 pm

    Made these with mini choc chips and they were instantly devoured. Also made a version with fresh cranberries (halved or chopped) and walnuts. It’s a great base muffin to experiment with. I soak old fashioned oats in the buttermilk before adding to the wet ingredients.

    • Name * replied on October 23rd, 2013 on 12:23 pm

      Comment

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  24. Nicole Caron posted on October 26, 2013 at 9:59 am

    Loved these muffins. Substituted flour for Quinoe flour and a bit of almond flour; used new sugar substitute I found at bulk barn; it all worked great! Thanks!!!

  25. Rosemary posted on November 3, 2013 at 9:44 am

    If I wanted to make these as mini muffins (for a school function), how long would I bake them and at what temp?
    Thanks.

  26. Chan posted on November 4, 2013 at 5:02 pm

    OMG!!! These are delicious! i added blended raisins, did not use brown sugar, and used Stevia instead of Granulated sugar, 3 teaspoons of baking powder still came out AMAZING! thank you so much for sharing!

  27. Mar IK posted on November 7, 2013 at 10:20 am

    Just made these — they came out delicious!

  28. Megan posted on November 14, 2013 at 5:10 pm

    Just made these – quite possibly the best muffin I’ve ever made, and I’ve made a lot!! We love muffins and I try to always have a fresh batch for a week’s worth of breakfasts. Thanks for the fantastic recipe.

  29. Megan posted on November 14, 2013 at 5:10 pm

    Just made these – quite possibly the best muffin I’ve ever made, and I’ve made a lot!! We love muffins and I try to always have a fresh batch for a week’s worth of breakfasts. Thanks for the fantastic recipe.

  30. Sherry posted on January 2, 2014 at 3:09 am

    I make a lot of pumpkin muffins and even make up my own recipe sometimes, but these are the best. Excellent. I added dark chocolate chips and that was the only modification I made.

    • Karen Troughton replied on January 4th, 2014 on 7:40 am

      Dark chocolate chips sound like the perfect addition! And it would be a surefire way to get my super-picky toddler to eat a little more. ;)

  31. nuts4knits posted on January 3, 2014 at 2:17 pm

    These are hands down the BEST muffins I’ve ever had. Better than any I’ve had in a pastry shop. They freeze beautifully, too. I just had one that has been in the freezer for a month and it was still perfect. I have few baked goods recipes in my “box” that are 5 stars, but this one does! I have to force myself to have just one with my coffee in the a.m. Thanks!

    • Karen Troughton replied on January 4th, 2014 on 7:35 am

      Yay, I’m so glad you like them! Thanks so much for the sweet comment.

  32. Kate posted on January 8, 2014 at 10:41 am

    I “veganized” this recipe and was really happy with the results! I replaced the buttermilk with one cup of Almond milk, plus one tablespoon lemon juice (allow to sit for 10 minutes before using) and the egg with one tablespoon ground flaxseed, plus three tablespoons water (beaten with an electric hand mixer until creamy, about 2 minutes). I also cut the amount of granulated sugar in half.

    The muffins turned out moist and flavorful and perfectly sweetened. At around 170 calories per muffin, they are a perfect way to satisfy my sweet tooth, healthfully.

    • Kate replied on January 8th, 2014 on 10:59 am

      I just wanted to add: Thanks for the great recipe! My kids are devouring these muffins like nobody’s business.

      I also forgot to mention that I used butternut squash (roasted and pureed at home) in place of the pumpkin puree and old-fashioned oats instead of the quick-cooking. And, as I mentioned, the results were fabulous! I will most certainly be making these again! Thanks once more!

  33. Cory posted on March 4, 2014 at 1:55 pm

    Finally a healthier muffin I actually like! Instead of the pumpkin puree I used 1 cup of frozen wild blueberries and about 4-6 oz of unsweetened applesauce. They turned out awesome! This will definitely be my go to muffin recipe.

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  35. Julia posted on March 6, 2014 at 1:11 pm

    Hi! I made these muffins with sweet potatoes instead of pumpkin and increased the amount of cinnamon! They were wonderful, wholesome and healthy, thank you for the recipe :) I put my version on my blog http://www.cinnamonnotebook.wordpress.com

  36. Anne posted on March 21, 2014 at 11:33 am

    I love this recipe!! I used coconut oil instead of veg oil, and added some craisins. My kids went nuts! Plus they dome so beautifully!

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