One Bowl Pumpkin Spice Muffins

One Bowl Pumpkin Spice Muffins made with whole wheat flour, rolled oats, pumpkin puree, and all of your favorite fall spices like cinnamon, nutmeg, and cloves.

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 if you make 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. And if you’re on of those people who just can’t get enough pumpkin, I have a whole post dedicated to all things pumpkin.

Why You’ll Love This Recipe

• These muffins are delicious but still jam-packed with whole grain goodness.
• They are perfect for snacks, lunches, get-togethers, and more.
• It’s full of that classic pumpkin flavor everyone loves, especially in the fall.

Ingredients

• Whole Wheat Flour
• Quick Cooking Rolled Oats
• Brown Sugar
• Baking Soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Pumpkin Puree
• Butter or Coconut Oil, melted
• Vanilla Extract
• Eggs

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

Popular Substitutions

• 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.
• 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!

How to Make One Bowl Pumpkin Spice Muffins

Expert Tips

• You can use all the batter and make 12 large muffins or you can fill the muffin tins 1/2 full and get closer to 18 muffins from this recipe. Bake smaller muffins for 15-18 minutes.
• Chocolate and pumpkin your jam? Feel free to fold in 1 cup of semi-sweet, milk chocolate, or mini chocolate chips to the batter before dishing it into the muffin tins.

More Pumpkin Recipes to Consider

Waffles

Golden Crisp Pumpkin Waffles {Light And Fluffy}

Muffin Recipes

Healthy Pumpkin Muffins

Pumpkin

40 Fall Pumpkin Recipes

Pies, Crisps & Tarts

Pumpkin Pie Recipe

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

5 from 2 votes

One Bowl Pumpkin Spice Muffins

By: Melissa Griffiths

One Bowl Pumpkin Spice Muffins made with whole wheat flour, rolled oats, pumpkin puree, and all of your favorite fall spices like cinnamon, nutmeg, and cloves.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 12 muffins

SaveSaved Pin Recipe Rate Recipe Print Recipe

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

1x2x3x

• ▢ 1 1/2 cups whole wheat flour
• ▢ ½ cup quick cooking rolled oats
• ▢ 1 cup brown sugar
• ▢ 2 teaspoons baking soda
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ¼ teaspoon cloves
• ▢ 1 cup pumpkin puree
• ▢ ½ cup butter or coconut oil, melted
• ▢ 2 teaspoons vanilla extract
• ▢ 2 eggs

Instructions 

• Preheat the oven to 350 degrees and grease a 12-cup muffin tin well.
• In a medium mixing bowl, add the whole wheat flour, rolled oats, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Use a whisk to stir well to combine.
• Add the pumpkin puree, butter or coconut oil, vanilla extract, and eggs. Stir until the mixture just comes together without over-stirring.
• Add the batter to the prepared pan. Bake for 22-26 minutes or until the muffins are cooked through in the center and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool for 10 minutes in the pan and then remove them from pan and let them finish cooling on a wire rack.
• Serve warm or at room temperature. Store extras in an air-tight container.

Notes

• You can use all the batter and make 12 large muffins or you can fill the muffin tins 1/2 full and get closer to 18 muffins from this recipe. Bake smaller muffins for 15-18 minutes.
• 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.
• These muffins freeze really well! Let them cool completely, then store in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature before eating.
• If you are a pumpkin chocolate chip fan, stir 1 cup of chocolate chips into the batter before baking.

Nutrition

Serving: 1 of 12 muffins, Calories: 222kcal, Carbohydrates: 33g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 357mg, Potassium: 148mg, Fiber: 3g, Sugar: 19g, Vitamin A: 3456IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg

Like this recipe? Rate and comment below!