What better way to enter the fall season than with these warm, aromatic, pumpkin spice oatmeal muffins? Beautiful orange pumpkin with bits of red cranberry and brown oats are combined into a delicious baked good. Enjoying one of these muffins is how I love to start my autumn mornings alongside my marshmallow latte. The kids love them, too!

Part pumpkin pie, part pumpkin pie spice oatmeal, and all delicious, they're an easy way to warm up with something great to eat. This muffin recipe is not only delicious but satisfying (I think you'd also love my chocolate orange muffins).
Here I'll show you how to make them from scratch, loaded with fresh ingredients and spice that would feel like an autumn indulgence even in the dead of winter (though you could certainly enjoy these whenever you like). Let's get making these pumpkin cranberry muffins!
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Ingredients for Pumpkin Spice Oatmeal Muffins
- flour - All purpose flour works great.
- brown sugar - I like the flavor of brown sugar for fall-flavored muffins.
- pumpkin pie spice mix - Usually consists of cinnamon, ginger, nutmeg and cloves.
- vegetable oil - I like to use canola oil, sunflower oil, safflower oil or avocado oil.
- pumpkin purée - You can either use canned pumpkin purée from the supermarket or fresh purée. I have instructions for both. To make your own purée you will need 1 pumpkin - peeled, seeded and roughly chopped.
- oats - You can use old-fashioned rolled oats or quick oats.
- cranberries - I use dried rather than fresh.
*Check recipe card for ingredient amounts.
Recipe Tweaks
There are a ton of different ways you can change up these muffins to your particular taste.
- Swap the cranberries for another dried fruit like blueberries or raisins.
- Add some chocolate for some extra sweetness.
- Toss in some chopped or puréed apples for a bit more complexity in flavor or to take some apple pie inspiration.
- Add some chopped nuts like pecans or walnuts.
- Maybe even experiment with adding bits of goat cheese. The combination is amazing in my cranberry goat cheese shots, and might even work in this recipe.
- Experiment away and see what might happen.
How to Make Pumpkin Muffins
Chef's Note: If you are making your own fresh pumpkin purée instead of canned, follow the step below (otherwise skip straight to making the muffins).
For Fresh Pumpkin Purée (Optional)
Heat the oven to 350ºF. Spread the chopped pumpkin pieces out onto a lightly greased baking sheet and cover with foil. Bake the pumpkin for 1 hour, until soft. Using a blender, purée the pumpkin until smooth.
You will only need 1 cup of the purée for this recipe. The remaining pumpkin can be frozen for later use for up to 3 months.
For the Muffins
Step #1. Mix the Dry Ingredients. Preheat the oven to 400ºF. In a bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, and a pinch of salt.
Step #2. Add the Wet Ingredients. Add the eggs, oil and pumpkin purée to the dry ingredients and combine.
Step #3. Add Oats & Cranberries. Fold in the oats and cranberries.
Step #4. Bake the Pumpkin Spice Muffins. You can either grease individual muffin silicone cups or place muffin liners in a muffin pan and scoop the batter in. Sprinkle some more oats and cranberries on top. Bake for 15 to 20 minutes, or until you insert a toothpick in the center and it comes out clean.
Step #5. Serve. Let them cool for a few minutes and serve the pumpkin spice oatmeal muffins. They taste great when served warm with some butter.
Now that you're all finished baking your delicious pumpkin-cranberry muffins, check out my post about leftover pumpkin pie filling ideas with many ideas for your leftover purée.
Tips For Success
- Sweeten with Brown Sugar: Brown sugar adds a deeper, caramel-like flavor that is perfect for Autumn, plus extra moisture.
- Use Pure Pumpkin Purée: Opt for 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
- Don’t Overmix the Batter: Mix just until the dry ingredients are moistened.
- Cool Properly: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack.
Storage & Reheating
- Room Temperature: They can be stored at room temperature in an airtight container for 1 to 2 days but they will become dry over time this way.
- Freezer: To store in the freezer, let them cool completely, transfer them to a freezer bag and into the freezer for up to 3 months for best quality.
- Reheat: I like to freeze my muffins and pull them out for breakfast. They taste great warmed up in the microwave straight from frozen, cut open and served with butter.
If you tried this Pumpkin Spice Oatmeal Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Pumpkin Spice Oatmeal Muffins
Ingredients
For the Pumpkin Muffins
- 2 cups flour
- ¾ cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice mix
- 1 pinch salt
- 2 eggs
- ½ cup vegetable oil
- 1 cup pumpkin purée - canned or fresh
- ½ cup oats
- 1 cup dried cranberries
For the Pumpkin Purée - Optional (if making from scratch)
- 1 pumpkin - peeled, seeded and roughly chopped
Instructions
For the Pumpkin Purée (Optional Step)
- Heat the oven to 350ºF. Spread the chopped pumpkin pieces out onto a lightly greased baking sheet and cover with foil. Bake the pumpkin for 1 hour, until soft.
- Using a blender, purée the pumpkin until smooth. (You will only need 1 cup of the purée for this recipe. The remaining pumpkin can be frozen for later use for up to 3 months.)
For the Pumpkin Muffins
- Preheat the oven to 400ºF. In a bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, and a pinch of salt.2 cups flour, ¾ cup brown sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice mix, 1 pinch salt
- Add the eggs, oil and pumpkin purée to the dry ingredients and combine. Fold in the oats and cranberries.2 eggs, ½ cup vegetable oil, 1 cup pumpkin purée, ½ cup oats, 1 cup dried cranberries
- You can either grease individual muffin silicone cups or place muffin liners in a muffin pan and scoop the batter in. Sprinkle some more oats and cranberries on top. Bake for 15 to 20 minutes, or until you insert a toothpick in the center and it comes out dry. Let cool.
- Serve and enjoy!
Notes
- Don’t Overmix the Batter: Mix just until the dry ingredients are moistened.
- Make sure to let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack.
- These muffins can be left out at room temperature for 1 to 2 days.
- I like to freeze mine and pull them out for breakfast. They taste great warmed up in the microwave, cut open and served with butter.
- To store in the freezer, let them cool completely, transfer them to a freezer bag and into the freezer for up to 3 months for best quality.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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