Pumpkin Spice Muffins – Easy & Wholesome

Make delicious Pumpkin Spice Muffins with whole wheat flour, oats, and warm spices. This easy pumpkin muffin recipe uses canned pumpkin puree and takes just 30 minutes from start to finish!

Quick Recipe Overview

WHAT: Wholesome pumpkin muffins made with whole wheat flour, rolled oats, warm spices, and pumpkin puree for a hearty fall breakfast.

WHY: These easy pumpkin muffins deliver cozy autumn flavors with healthier ingredients while staying perfectly moist and delicious every time.

HOW: Mix dry ingredients, stir in wet ingredients including pumpkin puree and melted butter, then bake in a muffin tin until golden.

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Why I Love Making Pumpkin Spice Muffins

Long live allllllll the pumpkin recipes! I am a huge fan of these pumpkin spiced muffins and I can’t wait for you to make them, too. They are made with whole wheat flour and oatmeal, lots of pumpkin, and plenty of those fall spices that make your house smell amazing while they bake. These muffins are light, fluffy, sweet, and all around delicious.

They make the perfect breakfast, after school snack, addition to a lunchbox, or little treat to eat with a hot cup of cinnamon tea. They also freeze well which means you can make a double batch and keep some on hand for busy times.

I also like that these spicy muffins cook up great whether you’re making 12 big muffins or 18 smaller muffins – you get to choose what works best for you – just see the notes at the end of the recipe on adjusting the cooking time according to size.

Ingredient Notes

Rolled Oats: Use quick cooking rolled oats for the best texture. Old-fashioned oats work too but may create a chewier texture. Avoid instant oats as they become mushy.

Pumpkin Puree: Whether using canned pumpkin puree or making your own homemade pumpkin puree, make sure it’s pure pumpkin without added sugars or spices. The texture should be thick and smooth.

Coconut Oil: If using coconut oil instead of butter, use refined coconut oil for a neutral flavor, or unrefined for a subtle coconut note that pairs beautifully with the spices.

See the recipe card below for full information on ingredients and quantities.

Popular Substitutions

Pumpkin Spice Blend

If you don’t have all the spices called for in the recipe, you can swap out the cinnamon, nutmeg, and cloves for 1 tablespoon of pumpkin pie spice. It’s delicious either way. Pumpkin pie spice normally has the addition of allspice and ginger, both of which are delicious in this recipe.

Butter Substitutions

You can use melted butter or coconut oil in this recipe. I’m sure it would work with canola or vegetable oil, too, and I bet you could even substitute applesauce for the oil, too. So many options!

Make Dairy Free Muffins

Simply use coconut oil instead of melted butter. The flavor will be slightly different but still wonderful with those warm spices.

Chocolate Chip Addition

Fold 1 cup of chocolate chips into the batter for pumpkin chocolate chip muffins – a family favorite combination!

Nut Mix-Ins

Add ½ cup of chopped pecans or walnuts for extra crunch and richness.

Gluten Free Option

Use a 1:1 gluten free flour blend in place of whole wheat flour for gluten free muffins.

Sweetener Adjustments

Swap brown sugar for granulated sugar, coconut sugar, or even maple sugar. Each brings its own unique flavor profile.

Cream Cheese Frosting

Top cooled muffins with a simple cream cheese frosting for an extra-special treat.

How to Make Easy Pumpkin Spice Muffins

Step 1: Prep Your Workspace

Preheat your oven to 350 degrees and thoroughly grease a 12-cup muffin tin with butter or cooking spray. Make sure to get into all the corners to prevent sticking.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed. This ensures your spices are spread throughout every muffin.

Step 3: Add Wet Ingredients

Add the pumpkin puree, melted butter (or coconut oil), vanilla extract, and eggs to the dry ingredients. Gently stir with a wooden spoon or spatula just until the mixture comes together – don’t overmix!

Step 4: Bake to Perfection

Divide the batter evenly among the prepared muffin cups. Bake for 22-26 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack. Serve warm or at room temperature – they’re delicious either way!

What to Serve With Pumpkin Muffins

Breakfast: These muffins pair beautifully with your morning coffee or tea. Serve them alongside scrambled eggs and crispy bacon for a complete breakfast.

They’re also wonderful with a dollop of Greek yogurt and fresh fruit for a lighter meal.

Lunch & Snacks: Try these serving ideas for lunch and snack times!

1. For an afternoon snack, try spreading them with softened cream cheese or butter.
2. They complement apple cider perfectly during fall gatherings.
3. Kids love them in lunchboxes with a side of apple slices and cheese cubes.

Similar Recipes to Try

• Maple Sweetened Banana Muffins – Another moist, sweet muffin perfect for breakfast
• Chocolate Chip Muffins – A classic crowd-pleaser with melty chocolate
• Pumpkin Bread Style Muffins – All the pumpkin flavor with wholesome ingredients
• Apple Cinnamon Muffins – Seasonal fruit muffins with warm cinnamon
• Morning Glory Muffins – Hearty muffins packed with carrots and nuts
• Zucchini Bread Muffins – Another veggie-packed breakfast treat

Storage & Reheating Tips

Room Temperature

Store completely cooled muffins in an airtight container for up to 3 days. They stay perfectly moist without refrigeration.

Refrigerator

These muffins will keep in the fridge for up to one week in an airtight container, though they may become slightly denser.

Freezer

These freeze beautifully! Let muffins cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Reheating

Microwave individual muffins for 15-20 seconds to restore that fresh-baked warmth. You can also wrap them in foil and heat in a 300-degree oven for 10 minutes.

Make Ahead

The batter can be prepared the night before and stored in the refrigerator. Bring to room temperature for 15 minutes before baking, and add 2-3 minutes to the baking time.