Pumpkin Spice Oatmeal Muffins

These muffins are a healthy, yet tasty treat for the Fall Season. I used steel cut oatmeal for my daughter, whose diet is Gluten Free for health reasons. This makes the consistency similar to corn muffins (which I love). For those not concerned with gluten you can use rolled oats instead.

Add chocolate morsels or dried fruit and nuts into the mix, or just serve plain with a fruit spread.

The pretty silicone baking cups in the photo are reusable. I bought them Amazon. (Please note that I get a commission on this link if you click on it): 

Prefer Green Reusable and Non-stick Silicone Baking Cups/Cupcake Liners/Muffins Cup Molds in storage Container-24 Pack


  • 1 ¼ cup evaporated milk
  • 1 large egg
  • ½ cup honey
  • ¼ cup sugar
  • 15 oz pure pumpkin puree
  • 1 teaspoon Cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 2 ½ cups steel cut oats

Recipe options: You can add nuts, chocolate, or fruit to the mix.


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk all the ingredients together (except recipe options)
  3. Fold in recipe options if you are using them.
  4. Pour into muffin baking tray for 30 minutes.
  5. Serve hot out of the oven or cold.


Family – This recipe can be doubled if you need more than 12-15 muffins.

Ones and Twos – Leftovers should be refrigerated for up to five days or frozen for 2 months. Be sure they are completely cool before freezing.

Health Needs:

Gluten Free: I used the Steel Cut Oatmeal for Gluten Free diets.

 Vegan: You can substitute 1 heaping Tablespoon of Soy Flour and 1 Tablespoon of water for the egg.