This Easy Cinnamon Maple Oat Pumpkin Muffin Recipe is the perfect way to start off a chilly fall morning! From maple extract, to pumpkin puree, these muffins are infused with all the best fall flavor!
Why You’ll Love…
You’ll love how delicious and easy these Pumpkin Muffins are to make! It’s an easy breakfast recipe for making ahead to enjoy on busy weekday mornings where you feel like you don’t have enough time! These delicious muffins are soft, sweet, and infused with delicious warm fall flavor!
Muffin Liner Hack
If you don’t have any muffin liners on hand, don’t panic! You can take a piece of parchment paper and cut into a 4 or 5 inch square. Place the parchment square over the muffin liner, then use a glass to gently press down into the muffin liner!
The glass will press the parchment paper into the perfect rustic muffin liner! You can also make a small cut on each side on the parchment square to help the parchment paper fold in on itself!
This is one of my favorite hacks for muffin liners when you’re all in the muffin mood, but no muffin liners can be found!
Substitutions and Additions:
These Maple Oat Pumpkin Muffins are perfect to enjoy all fall season! They’re full of warm fall flavors from the pumpkin puree to the maple extract! Here are a few ways to make these muffins extra special!
Add Some Nuts: You can add nuts throughout the batter or just add them in the crumble! From pecans, to almonds, to hazelnuts, you can really add a lot of options to these muffins! That would add a nice crunch compared to the soft texture of these muffins!
Chocolate Chips: Need more sweetness with these muffins? Add in some chocolate chips, from dark chocolate to semi-sweet chocolate chips, all would work well in this recipe!
Caffeine Boost: Add in some espresso powder to the dry ingredients to infuse these muffins with an extra bit of caffeine in the morning!
If you’re looking for more delicious ways to use up your pumpkin puree, I have all of my favorite pumpkin recipes linked here! Got to take advantage of pumpkin spice season while it’s here!
Equipment Needed:
Muffin Tin – Muffin tins are another crucial piece of equipment for making muffins! I like to have a set of two, so I can leave an empty space between each muffin! This helps the air circulate better around the muffins to get a better rise!
Muffin Liners – Muffin liners or muffin cups are crucial anytime you’re making muffins! It helps make them pop right out of the muffin pan! If you don’t have, you can also make some using parchment paper! Or just spray your muffin pan really well with nonstick spray!
Mixing Bowl – I have a set of glass mixing bowls that I use for recipes like this one, where I need a medium mixing bowl for mixing the muffin batter and a small bowl for the oat crumble! It’s great to have on hand when you have a few different bowls needed!
Cookie Scoop – I like to use a large cookie scoop to make that every muffin is the same size and cooks evenly! You can also use an ice cream scoop or even a quarter cup measuring cup!
You can shop all my favorite tools here! This website uses Affiliate links which may earn commission at no extra cost to you. Each item is one I use or a similar item.
Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a large bowl, mix together oil, sugar, and brown sugar. Then add in eggs, pumpkin, vanilla and maple extracts. Stir everything together.
Step 2. Add the dry ingredients to the wet ingredients. Whisk until it forms a smooth batter.
Step 3: Scoop a small amount of batter into a prepared muffin pan. Then add a little bit of crumble. Top with another scoop of batter.
Step 4. Then add a generous helping of the cinnamon oat crumble. Bake in a preheated oven.
Storage Instructions:
Store in an airtight container at room temperature for about 3-4 days!
If you want to freeze this recipe, let the muffins cool completely before wrapping individually in plastic wrap. Then you can add them to a freezer bag and freeze for about 2-3 months. When you’re ready to eat them, you can thaw them in the microwave!
Helpful Tips and Tricks
I like to use old fashioned oats with this recipe, I like the texture they add to the crumble! But you can use quick oats, or whatever type of oats you have on hand!
Using maple extract adds a subtle warmth that infuses these muffins! You can find it at most grocery stores or online! If you can’t find it, I don’t recommend substituting maple syrup as that will add extra sweetness to this recipe!
These delicious Pumpkin Oatmeal Muffins are the perfect way to start a chilly fall day! It’s a perfect recipe to make on a slow Sunday morning and enjoy on busy mornings throughout the week!
Cheers!
-Holly Michelle
Easy Cinnamon Maple Oat Pumpkin Muffin Recipe
Equipment
- Mixing Bowl
- Muffin Tin
Ingredients
- 1/2 cup Oil
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 1 cup Pumpkin Puree
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Extract
- 1 1/2 cups Flour
- 1/4 teaspoon Salt
- 1 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 1/2 teaspoons Pumpkin Pie spice
Crumble Topping:
- 3 tablespoons Butter softened
- 1/3 cup Flour
- 1/4 cup Oats
- 2 tablespoons Brown Sugar
- 2 tablespoons Sugar
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine oil, sugar, and brown sugar. Mix together.1/2 cup Oil, 3/4 cup Brown Sugar, 1/4 cup Sugar
- Then add in eggs, pumpkin, vanilla and maple extracts. Stir together.1 cup Pumpkin Puree, 2 Eggs, 1 teaspoon Vanilla Extract, 1 teaspoon Maple Extract
- Add in flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.1 1/2 cups Flour, 1/4 teaspoon Salt, 1 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Cinnamon, 1 1/2 teaspoons Pumpkin Pie spice
- Whisk everything together and set aside.
- In a separate bowl, combine butter, sugar, brown sugar, vanilla, cinnamon, oats and flour. Stir together.3 tablespoons Butter softened, 1/3 cup Flour, 1/4 cup Oats, 2 tablespoons Brown Sugar, 2 tablespoons Sugar, 1/2 teaspoon Vanilla, 1/2 teaspoon Cinnamon
- Line muffin tin with liners, and use a cookie scoop to scoop a small amount of the pumpkin muffin batter into the liner. Then sprinkle some crumble. Top with another small scoop of muffin batter, then add another sprinkle of crumble.
- Bake for about 20 minutes, or until a toothpick inserted into the muffin comes out clean!
- Let cool slightly and enjoy!
