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Pumpkin Oatmeal Muffins Recipe


Sidney discovered this recipe when she ran out of apple sauce and substituted pumpkin butter. Make a double batch and freeze for those cool winter mornings. Come taste it in our kitchen!


  • Muffin batter:
  • 1 half pint jar Kitchen Kettle Pumpkin Butter
  • 1 1/2 c. oatmeal, uncooked, quick or old fashioned
  • 1 1/2 c. all purpose flour
  • 3/4 tsp. cinnamon
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 c. skim milk
  • 1/2 c. firmly packed brown sugar
  • 3 Tbsp. vegetable oil
  • 1 whole egg or 1 egg white
  • Muffin Topping:
  • 1/2 c. oatmeal, uncooked
  • 1 Tbsp. firmly packed brown sugar
  • 1/4 tsp. cinnamon
  • 1 1/2 Tbsp. butter, melted


Line 12 muffin cups with paper liners. Combine oats, flour, cinnamon, baking powder and baking soda. Add pumpkin butter, milk, brown sugar, oil, and egg. Mix just until dry ingredients are moistened. Fill muffin cups almost full. Combine topping ingredients and sprinkle evenly over batter filled cups. Bake at 400° for 20 - 22 minutes until deep golden brown. Serve warm.

Pumpkin Butter, muffin, muffins, Kitchen Kettle Village,

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