Let Me Tell You About These Pumpkin Muffins

Look, I know everyone says their muffin recipe is the best, but these pumpkin muffins with oats and honey? They're the kind I make when the weather finally cools down and the leaves start to sound all crunchy underfoot. Actually, last October I made a double batch planning to freeze half, but (surprise!) my neighbor popped by and we ended up eating nearly all of them with tea, laughing about soggy bottomed muffins from our childhoods. So, that plan went out the window. If you’re looking for something fancy, this probably isn’t it—but if you want something cozy and not too sweet, pull up a chair.

Why You’ll Love This (Or at Least, Why I Do)

I make these when I’ve got a can of pumpkin hanging out in the pantry just staring at me. My family goes a bit mad for these, especially since they’re not the typical sugar bombs—there’s honey for sweetness, oats for a bit of chew (my son calls them "healthy muffins" and, well, who am I to argue?). And you know what? If you’re someone who gets easily annoyed by dry muffins, welcome to the club; I used to give up halfway through other recipes until I started tinkering with more pumpkin and a splash of oil. So, that’s my not-so-secret trick.

What You’ll Need (And Substitutions I’ve Tried)

1 cup pumpkin puree (not pumpkin pie filling; I’ve actually made it with leftover roasted pumpkin too, blitzed in the blender—delicious!)
2 eggs (sometimes I use 1 egg + 1 flax egg if I’m short on eggs, and honestly, it works fine)
½ cup honey (my grandmother swore by local honey, but store-brand does the job too—maple syrup works in a pinch)
⅓ cup neutral oil (like canola, but I’ve used melted coconut oil or even olive oil when I was out—it made them a bit fruitier, but tasty)
½ cup milk (whatever you’ve got—dairy or almond; oat milk gets a bit thick but it’s ok)
1 teaspoon vanilla extract
1 cup rolled oats (quick oats if that’s all you’ve got, but steel-cut is too much crunch, trust me)
1 and ¼ cups plain flour (all-purpose; I sometimes sub half with whole wheat if I’m feeling virtuous, but it gets denser)
1 and ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (just a pinch, really!)
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional, but I like it)
Handful of chopped walnuts or pecans (totally optional; my auntie always left them out and nobody complained)

Here’s How I Throw It Together

Preheat your oven to 180°C/350°F and line a 12-cup muffin tin with papers. Or, grease it up if you ran out (been there!).
In a big bowl, whisk together the pumpkin, eggs, honey, oil, milk, and vanilla. This is where I usually sneak a taste. It’s mostly safe, right?
In another bowl, mix your flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. If you’re adding nuts, throw ‘em in here.
Gently fold the dry stuff into the wet stuff. Don’t overmix—I mean, if you want fluffy muffins. But honestly, if you do overmix by accident, they’re still edible.
Spoon batter into the muffin cups (I use a big ice cream scoop, but two spoons work). Each should be about two-thirds full. It always looks like too much, but it works out.
Bake for 17-20 minutes or until a toothpick comes out mostly clean. If you see a bit of crumb, that’s good—means they’re moist.
Let cool in the tin for 5 minutes, then I pop them out onto a rack. Or, if I’m in a rush, straight onto a plate. They’ll disappear soon anyway.

Notes From My (Sometimes Messy) Kitchen

If you use homemade pumpkin puree, strain it a bit if it seems super watery. I once forgot and ended up with pumpkin pudding muffins. Tasty, but not quite right!
Actually, I think these taste better the next day—if you can make them last that long.
And if you’re low on honey, you can top off with a bit of brown sugar—it’s not the end of the world.

Variations I’ve Tried (Some Good, Some Not So Much)

Adding mini chocolate chips. This only works if you like things sweet; my partner says it’s "like dessert-for-breakfast," which isn’t a complaint here.
Swapping the oats for coconut flakes—didn’t love this, a bit too chewy for my taste but you do you.
A handful of dried cranberries or chopped apple mixed in, especially nice at Thanksgiving.

What If You Don’t Have Fancy Equipment?

No stand mixer? No worries, I actually prefer a regular old whisk and a wooden spoon. I did once use a fork when my whisk broke (don’t ask); it worked, just took a bit longer and my arm got a workout. If you’ve only got a baking dish, you can just make this as a loaf—just bake it a bit longer, maybe 35-40 minutes.

How Do I Store These (Ha!)

In theory, store them in an airtight container at room temp for 2 days or fridge for up to a week. But, honestly, in my house it never lasts more than a day! If you do manage to hide a few, try reheating one in the microwave for 10 seconds—so good.

Serving: My Favorite Way (And Yours?)

I love these warm with a thin swipe of salted butter and coffee (or a proper cuppa tea if I’m feeling very British). My kids grab them on the way to school. We once even served them at brunch with whipped cream cheese and a drizzle of extra honey—fancy-ish!

Pro Tips (Learned the Hard Way...)

Don’t try to rush the mixing or you’ll get lumpy muffins. I tried once—never again.
If you forget to grease the tin, use a butter knife to loosen the muffins. Or just eat the stuck bits straight from the pan (not that I’ve ever done that...)
Let them cool at least a few minutes or they’ll fall apart. Trust me, I got impatient last month and had muffin mush.

FAQ—You Asked, I Answered

Can I freeze these? Yep! I just throw ‘em in a zip-top bag and defrost at room temp. They do get a bit softer, so maybe toast them if you’re picky.
Do I have to use honey? Nah, maple syrup works or even agave, though it’s a little less flavorful. I’ve even used half honey, half brown sugar when I ran out.
Can I make this gluten free? I haven’t tried with all gluten-free flour, but I hear a good 1:1 blend works. Maybe check this King Arthur Baking version for inspiration.
Why are my muffins so dense? Maybe too much flour (I do the spoon-and-level trick). Or overmixing—happens to the best of us. Next time, just stir until combined.
What’s the best oats to use? I say regular old rolled oats. Quick oats are ok, but steel-cut is a nope for me—too gritty.

Oh, and if you love baking with pumpkin, Sally’s Baking Addiction has a ton of great ideas. And if you want to get really geeky about muffin science (I did, one rainy weekend), Serious Eats breaks it down here.

Anyway, let me know how yours turn out! Or if you figure out how to make them last more than a day—seriously, tell me your secret.

Pumpkin Muffins with Oats and Honey