Save Moist, warmly spiced muffins featuring pumpkin puree, hearty oats, and crunchy pecans—these are the perfect treat for breakfast or snacking during crisp autumn mornings. Whether enjoyed with coffee or shared at brunch, they bring cozy flavor and comfort to your table.
I first made these Pumpkin-Pecan Oatmeal Muffins for a weekend family breakfast, and they were such a hit that the whole batch disappeared in a day. The moist crumb and sweet pecan crunch instantly became our new autumn tradition.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Old-fashioned rolled oats: 1 cup (100 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Pumpkin puree: 1 cup (240 g)
- Eggs: 2 large
- Vegetable oil or melted coconut oil: 1/3 cup (80 ml)
- Milk (dairy or unsweetened plant-based): 1/2 cup (120 ml)
- Brown sugar, packed: 2/3 cup (130 g)
- Pure vanilla extract: 1 teaspoon
- Chopped pecans, plus extra for topping: 3/4 cup (75 g)
- Raisins or dried cranberries (optional): 1/2 cup (80 g)
Instructions
- Prepare Oven and Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients:
- In a separate bowl, whisk the pumpkin puree, eggs, oil, milk, brown sugar, and vanilla until well combined.
- Combine Wet and Dry:
- Add the wet ingredients to the dry ingredients. Stir gently until just combined (do not overmix).
- Fold in Add-ins:
- Fold in the pecans and raisins or cranberries, if using.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra pecans if desired.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save Sharing these muffins fresh out of the oven with my family always fills our kitchen with warmth and smiles. They're especially loved by kids, who enjoy topping their muffins with extra pecans or a smear of cream cheese.
Serving Suggestions
Enjoy the muffins warm as a quick breakfast or snack, paired with coffee, tea, or even a glass of milk. They also make a tasty addition to holiday brunch spreads or lunchboxes.
Allergen Information
These muffins contain eggs, wheat (gluten), and tree nuts (pecans). For a nut-free version, simply omit the pecans and ensure no cross-contamination. To make dairy-free, use unsweetened plant-based milk.
Storage & Freezing
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months and thaw at room temperature or microwave briefly before serving.
Save Bake a batch of these muffins to celebrate the flavors of fall—your home will smell amazing and your family will thank you! They’re sure to become your go-to for cozy mornings or anytime snacking.
Recipe FAQ
- → Can I use a different nut instead of pecans?
Yes, walnuts work well, or you may omit nuts completely for a nut-free version.
- → How do I keep the muffins moist?
Using pumpkin puree and not overmixing the batter helps keep muffins tender and moist.
- → Can I make these muffins dairy-free?
Substitute regular milk with unsweetened plant-based milk to create dairy-free muffins.
- → Are these muffins freezer-friendly?
Absolutely! Store them in an airtight container and freeze for up to 2 months.
- → What spices are used for flavor?
Cinnamon, nutmeg, ginger, and cloves add warm, aromatic notes to every bite.
- → Can I add chocolate chips?
A handful of mini chocolate chips makes a tasty addition for extra richness and flavor.