Just wait until you bake up your first batch of these Mini Pumpkin Oat Muffins. Mini muffins are a great way to cook up a simple breakfast treat or making a simple snack as well. All you have to do is fill up your mini muffin tins with muffin cups two thirds full and you’ll have a warm and delicious treat in no time at all. Put this on your list of Easy Pumpkin Recipes!
Add in some mini chocolate chips to go with the mini-theme and you’re well on your way to creating some of the best homemade muffins, ever.
I think we can all agree that mini muffins are just pretty dang cute. They’re literally the perfect bite-size that won’t have you feeling overly full or guilty for eating and enjoying one.
Mini Pumpkin Oat Muffins
The recipe starts like most recipes where you need to preheat your oven. Combine the dry ingredients into a large bowl with the wet ingredients and get ready to start to fill the muffin tins!
Make certain that you don’t overfill! I actually like to use a 1/4 cup measuring cup to use as a scooper and put into the muffin tin so I don’t have any spilling over.
Since this recipe makes 24 mini muffins, there’s more than enough to feed my boys for the day! They’ll grab a handful as they’re walking by the table and really love the taste and texture as well. These fall muffins are always a good idea when it comes to fueling bodies and feeding bellies!
Can you make these into regular-sized muffins?
You can. Just follow the same simple steps in the recipe card below but you’ll want to bake them for 18-20 minutes instead.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Mini Pumpkin Oat Muffins Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Shop My Kitchen:
The following items can be found in my kitchen here at Miller Manor. Simply click the image that interests you – yes, they do contain affiliate links.
Must Have Resources:
When making Mini Pumpkin Oat Muffins at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Ready to try meal planning but don’t know where to start? Check out my simple process below and see how easy it can be. Meal planning is a great way to plan out your week so it’s as stress free as possible.
Main Dish: Shrimp Kabobs
Vegetable Side: Healthy Brussels Sprouts
Starch Side: Onion Mashed Potato Casserole
Refreshing Drink: Strawberry Candy Corn Mocktail
Best Muffin Recipes:
Once you make this Mini Pumpkin Oat Muffins Recipe, you’re going to crave more of that muffin flavor. I’ve gathered up some of the best muffin recipes that I really think you’re going to love! We’ve had these all and we approve!
These Mini Pumpkin Muffins are a great way to welcome in autumn!
Oatmeal Raisin Muffins make the perfect breakfast muffins to start the day.
Don’t miss out on these Banana Chocolate Chip Muffins!
You’ve never had anything quite like these Hazelnut Blueberry Muffins!
You can even make these Veggie Cheese Muffins for lunch!
You’re going to love the taste of these Lemon Poppy Seed Jam Filled Muffins!
Blueberry Zucchini Muffins taste so good, the kids will never believe there is a vegetable in them!
How do you know when the muffins are done baking in the oven?
The tops of the muffins will be golden brown and you can also use a toothpick to see if it comes out clean when inserted. Those are going to be two of your biggest clues.
Should you cover muffins after baking?
While there isn’t a right or wrong answer, there are some things to consider. Covering muffins traps in moisture and heat, which can cause them to become gummy or lose their texture. However, leaving muffins uncovered can dry them out and cause them to become stale more quickly.
Ultimately, the choice to cover muffins after baking depends on personal preference and how you plan to store them.
If you plan to eat them within a day or two, leaving them uncovered on the counter is usually fine.
But if you need to store them for longer periods of time, covering them tightly with plastic wrap or foil can help extend their shelf life.
Should homemade muffins be refrigerated?
While it may be tempting to store them at room temperature for convenience, it is essential to keep in mind that homemade muffins can spoil quickly.
If left at room temperature for more than a day or two, bacteria can grow on the muffins, making them unsafe to eat. Refrigeration can slow down the growth of bacteria and help extend the shelf life of the muffins.
In addition to preventing spoilage, refrigerating homemade muffins can also help to maintain their texture and flavor.
So if you want to ensure that your muffins stay fresh for as long as possible, it’s a good idea to store them in the refrigerator.
Is it better to freeze or refrigerate muffins?
Muffins can be a delicious and convenient treat to have on hand for breakfast, snacks, or dessert. But when it comes to storing them, it’s important to consider whether to freeze or refrigerate them.
While refrigerating muffins can help them last a few days longer, freezing them is the better option for long-term storage.
Freezing muffins can preserve their moisture and flavor for up to two months. Plus, they can easily be thawed at room temperature or reheated in the microwave or oven.
Just make sure to wrap them tightly in plastic wrap or an airtight container before freezing to prevent freezer burn.
Do you have to wrap muffins before freezing?
The answer is yes, you should wrap your muffins before freezing them to prevent freezer burn. Instead of individually wrapping each muffin, group them together and wrap them tightly in plastic wrap or aluminum foil.
This will help to keep out any excess air, which can cause freezer burn and alter the texture and flavor of your muffins.
Once wrapped, place them in an airtight container or freezer bag and label with the date for easy organization.
A little extra effort in wrapping your muffins before freezing can go a long way in keeping them fresh and delicious for longer.
How do you reheat muffins without a microwave?
Have you ever found yourself with a leftover muffin and no microwave in sight? Fear not, there are plenty of ways to reheat your delicious treat without one.
One option is to use your oven or toaster oven. First, preheat it to 350 degrees Fahrenheit. Then, wrap your muffin in aluminum foil and place it on the middle rack for about 10-12 minutes, or until heated through.
Another option is to use a skillet on the stovetop. Simply melt a tablespoon of butter over medium heat and place the muffin face down in the skillet for 1-2 minutes on each side.
Finally, you could also use a steamer basket. Bring an inch or two of water to a boil and place your muffin in the basket for 2-3 minutes.
No matter which method you choose, your freshly reheated muffin will be just as delicious as the day it was baked.
Can you eat muffins cold?
While they are typically eaten freshly baked and warm, there is no rule that says one cannot enjoy them cold. If you’ve ever had the pleasure of grabbing a cold muffin from the refrigerator, you know that it can be just as delicious and satisfying as a warm one.
The texture and taste may differ slightly, but it is still an excellent option if you’re on the go and don’t have access to a microwave or oven. However, it’s important to note that not all types of muffins are created equally.
Some may not be as enjoyable when eaten cold, such as those with fillings that could potentially harden in the fridge.
Ultimately, it comes down to personal preference when it comes to whether or not you can eat your muffins cold.
More Oat Recipes:
- ¼ cup ground flax seed
- ¾ cup quick cook oats
- 1 cup oat flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 15-ounce can pumpkin puree
- 1 egg
- 1/3 cup brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Start by preheating your oven to 350 degrees. Line your muffin pan with cupcake liners or grease your muffin cups with nonstick spray.
Take a bowl and add in the baking powder, baking soda, pumpkin pie spice, cinnamon, salt, oat flour, oats, and flaxseed. Whisk well.
Use a different bowl and add in the egg, pumpkin, brown sugar, milk, and vanilla. Whisk well.
Put the wet ingredients with the dry ingredients and stir.
Add in the chocolate chips and fold carefully.
Put the batter into the muffin pan, filling 3/4 full.
Pop in the oven and bake for 8-10 minutes.
Let cool in the pan for 5 minutes and then remove and put on wire rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 106mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 2g
When are you going to cook up these Mini Pumpkin Oat Muffins?