• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Mother's Day
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Mother's Day
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Fall Recipes

    Updated: Aug 19, 2024 · Published: Oct 14, 2019 by Joss Dyckson · This post may contain affiliate links ·

    Pumpkin Spice Oatmeal Muffins

    Jump to Recipe
    Pumpkin muffins with text overlay that says 'pumpkin spice muffins with oats and cranberries'.
    Pumpkin spice muffin batter and baked muffins with text overlay.

    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!

    Pumpkin muffins with cranberries and oats on wooden background.

    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!

    Jump to:
    • Ingredients for Pumpkin Spice Oatmeal Muffins
    • Recipe Tweaks
    • How to Make Pumpkin Muffins
    • Tips For Success
    • Storage & Reheating
    • More Fall Treats to Enjoy
    • 📋Recipe

    Ingredients for Pumpkin Spice Oatmeal Muffins

    Pumpkin muffin ingredients labeled.
    • 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)

    Pumpkin puree in bowl with masher.

    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

    Pumpkin muffin dry ingredients in a bowl.

    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.

    Pumpkin muffin batter ingredients in a bowl.

    Step #2. Add the Wet Ingredients. Add the eggs, oil and pumpkin purée to the dry ingredients and combine.

    Pumpkin muffin batter in a bowl.

    Step #3. Add Oats & Cranberries. Fold in the oats and cranberries.

    Unbaked pumpkin muffin matter in silicon molds on baking sheet.

    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.

    Pumpkin muffins in silicone muffin molds.

    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.
    Pumpkin muffins with cranberries and oats on wooden background.

    More Fall Treats to Enjoy

    • Apple crisp in white dish.
      How to Make Apple Crisp
    • Pumpkin pie dessert hummus in black bowl with sweet biscuits on the side.
      Pumpkin Pie Dessert Hummus
    • Mini apple pies stacked and one sliced open.
      Mini Apple Pies: A Fall School Snack Recipe
    • Blackberry galette with brie cheese and thyme in cast iron pan.
      Blackberry Brie Galette

    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 muffins with cranberries and oats.

    Pumpkin Spice Oatmeal Muffins

    Joss Dyckson
    These pumpkin spice oatmeal muffins with cranberries are made from scratch, loaded with fresh ingredients and spices that would feel like an autumn indulgence even in the dead of winter.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 273 kcal

    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!

    Equipment

    • Silicone muffin mold or muffin pan with liners
    • Mixing bowl

    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

    Calories: 273kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 27mgSodium: 21mgPotassium: 242mgFiber: 2gSugar: 21gVitamin A: 3217IUVitamin C: 1mgCalcium: 88mgIron: 2mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Fall Recipes

    • Mexican shredded chicken with salsa verde in dark bowl with spoon over rice.
      Slow Cooker Mexican Shredded Chicken
    • Bison chanterelle mushroom meat sauce in jar.
      Bison and Chanterelle Meat Sauce
    • Frosted pumpkin cream cheese bread sliced open.
      Frosted Pumpkin Cream Cheese Bread
    • Pumpkin pie filling in jar with spoon and Autumn decorations.
      What to Do With Leftover Pumpkin Pie Filling: Tips & Recipes
    73 shares
    • Share33
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Mother's Day Recipes

    • Spring white wine sangria in wine glass.
      Spring White Wine Sangria

    • Strawberry shortcake ice cream in martini glasses with syrup pouring out of spoon.
      Strawberry Shortcake Ice Cream

    • Lemon basil pasta with chicken and Parmesan cheese on plate.
      Lemon Basil Pasta (with Chicken)

    • Roasted white asparagus with capers and fresh dill.
      Roasted White Asparagus

    • Strawberry liqueur in jar with fresh strawberries on the side.
      Strawberry Liqueur

    • Iced lemon mousse in small jars.
      Iced Lemon Mousse

    Popular

    • Peanut butter soup in a speckled bowl.
      Peanut Butter Soup

    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating

    • Cake mix cake pops in small pails with sprinkles on top.
      How to Make Cake Pops with Cake Mix

    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs

    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken

    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.