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Cozy Pumpkin Oat Muffins with Honey – Easy Fall Recipe

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These Cozy Pumpkin Oat Muffins with Honey are easy, forgiving, and deeply satisfying. They come together in under 30 minutes with simple ingredients and taste like everything you love about autumn.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 cup rolled oats (90g)
  • ½ cup oat flour (60g)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree (240g)
  • ⅓ cup honey (113g)
  • ¼ cup unsalted butter (56g), melted and cooled slightly
  • ¼ cup milk (60ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons rolled oats (for topping, optional)
  • 1 tablespoon honey (for topping, optional)
  • Optional: coarse sugar or flaky sea salt for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin pan with paper liners or grease the cups well.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, rolled oats, oat flour, baking soda, pumpkin pie spice, and salt.
  3. In a medium bowl, combine the wet ingredients: pumpkin puree, honey, melted butter, milk, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour—about 10 to 12 strokes. A few lumps are fine.
  5. Let the batter rest for 5 minutes.
  6. Scoop the batter into the prepared muffin cups. Fill each cup about three-quarters full.
  7. Add the topping if using: Sprinkle a few rolled oats over each muffin, then drizzle a tiny bit of honey on top. Optionally add a pinch of flaky sea salt or coarse sugar.
  8. Bake for 16 to 20 minutes. Start checking at 16 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, swap butter with melted coconut oil and use plant-based milk. For vegan, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and coconut oil. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, oat muffins, honey muffins, fall baking, easy muffin recipe, pumpkin oat muffins

Find it online: https://gleamgulp.com/cozy-pumpkin-oat-muffins-with-honey-easy-fall-recipe/