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Pumpkin Brown Sugar Oat Muffins

Pumpkin Brown Sugar Oat Muffins

I caved in to pumpkin season, y’all. I had to. These Pumpkin Brown Sugar Oat Muffins needed to happen. When I made the first batch of these soft and fluffy muffins, they only lasted in our house about half a day. I’ll admit, they don’t look like much. Usually when I hear “oat muffins” I think it will be dry and bland. But, I promise, these are anything but that!

These Pumpkin Brown Sugar Oat Muffins are SO soft and have simple spices to make it extra warm and cozy. I’ve included some notes in the recipe if you want to add even more flavor, too. I personally think cardamom and ginger powder would be excellent in this. Also, some chopped up pecans and drizzle of maple syrup? Better yet, a maple pecan frosting! Ok, I’m getting carried away.

Anyway, I hope you love this Pumpkin Brown Sugar Oat Muffins recipe! It’s so easy to make. It’s literally just mixing a few ingredients in a bowl and baking. Easy as…muffins!

Love this recipe? 

You might also like my: Chocolate Banana Nut Muffins or Goat Cheese Pound Cake recipes!

If you end up making my Pumpkin Brown Sugar Oat Muffins, tag me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!

Pumpkin Brown Sugar Oat Muffins

Pumpkin Brown Sugar Oat Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: baked goods, muffins, pumpkin


Wet Ingredients

  • Jaggery/Brown Sugar, 1 cup
  • Eggs, 2
  • Vanilla Extract/Paste, 1 tbsp
  • Pumpkin Puree, 1 cup
  • Just Pom (Pomegranate) Syrup, 1/4 cup (substitute with honey or maple syrup)
  • Coconut Oil, 1/4 cup

Dry Ingredients

  • Rolled Oats, 1 cup + some for topping
  • Almond Flour, 2 cups
  • AP Flour, 1/2 cup
  • Baking Powder, 2 tsp
  • Baking Soda, 1 tsp
  • Cinnamon, 1/2 tsp Add in green cardamom and ginger powder for additional warmth and flavor
  • Salt, 1/2 tsp

Optional Garnishes

  • Chopped nuts like pecans or walnuts
  • Pepitas
  • Chocolate Shavings


Mix wet ingredients.

  • Use a spatula or whisk to combine the brown sugar and eggs. Once creamy and the sugar dissolves, and in the remaining ingredients and mix. Sert aside.

Add in dry ingredients.

  • In another mixing bowl, whisk together all the dry ingredients. Little by little, add the dry ingredients to the wet ingredients. Mix until combined to form a thick batter. Let batter rest for about 5 minutes before baking.
    *Optionally, you can skip step 1 and just add all ingredients to a bowl at once and mix together until combined.

Prep and Bake.

  • Preheat oven to 400 degrees. Prep your muffin pan with liners. Scoop in enough batter so the cup is about three-fourths full. Sprinkle rolled oats on top. Once the oven is at 400 degrees, bake for 20-25 minutes or until the muffins are lightly golden on top.
    Let cool completely. Enjoy!


I used Just Pom (Date & Pomegranate) Syrup, but you can substitue with honey or maple syrup. I personally like the tanginess that comes from this flavor. 
Because the pumpkin puree makes this batter slightly more wet and soft, it's best to let the muffins completely cool before enjoying. They can break apart easily if they don't cool. 

Pumpkin Brown Sugar Oat Muffins

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

Comments: 2

  • reply


    October 12, 2019

    What can I use as a substitute for almond flour in this recipe?

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