Here’s the thing about pumpkin spice season: it’s wonderful, it’s cozy, but sometimes it’s missing a little…something extra. So what do we do? We add Oreos, of course! These Pumpkin Oreo Muffins are an absolute dream! Soft, pumpkin-spiced muffins with chunks of Oreo cookies baked right in. We’re also topping each muffin with a big Oreo half (or full Oreo if you’d like) because, honestly, why not?
I was playing around with a basic pumpkin muffin recipe and I had some Oreos leftover from another recipe, and I just thought, “why not?” Sometimes the best baking ideas come from just seeing what happens. The result was these muffins, which have become a real favourite around here.
What I really like about these is how the crushed Oreos get all soft and chocolatey in the muffin, but the half on top stays a bit crisp. And that little bit of dark brown sugar in the batter really makes a difference, giving them a deeper, richer flavour that goes so well with the pumpkin spice.
What Makes This the Best Pumpkin Oreo Muffins?
The pumpkin puree gives the muffins a beautiful orange hue and keeps them incredibly moist. No dry muffins around here, ever.
I also use a mix of sugars, but the dark brown sugar is key. It adds a subtle molasses flavour that really enhances the pumpkin spice. It also helps the muffin tops get that lovely browned colour.
And then, of course, there are the Oreos. I mix roughly broken pieces right into the batter, so you get little pockets of chocolatey goodness and crunch in every single bite. The half an Oreo on top is just a bonus for looks and extra texture.
Ingredients
- Pumpkin puree
- Large egg
- Granulated sugar
- Dark brown sugar
- Neutral oil
- Milk
- All-purpose flour
- Pumpkin spice
- Baking powder
- Oreo cookies
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 12-cup muffin pan
- Paper muffin liners
- Wire cooling rack
Tips for the Best Pumpkin Oreo Muffins
- Don’t overmix the batter – Once you add the dry ingredients to the wet, mix with a rubber spatula until just combined. A few lumps are totally fine. Overmixing develops gluten too much, which can make your muffins tough.
- Make your own pumpkin spice – If you don’t have a pre-made blend, you can easily create your own. Just combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a tiny pinch of ground cloves.
- Fill the muffin cups generously – Filling them all the way to the top helps create those lovely domed muffin tops that we all love. Don’t be shy with the batter.
- Press the top Oreos gently – When you add the half Oreo to the top of each muffin, press it down just enough so it’s slightly embedded in the batter.
Why This Recipe Works
There are a couple of small but mighty choices in this recipe that make these muffins really shine. It’s all about moisture and flavour depth.
First, the pumpkin puree isn’t just for flavour; it’s a moisture powerhouse. Its high water content means you get a super tender, soft crumb without adding a ton of extra fat. It keeps the muffins from drying out, even a couple of days after baking.
Then the dark brown sugar. Granulated sugar gives sweetness, but dark brown contains molasses, which has a distinct flavour that pairs beautifully with pumpkin spice. The molasses also helps attract and retain moisture, contributing to that soft, chewy texture.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, I don’t recommend it. Pumpkin pie filling has added sugars and spices, which would throw off the flavour balance and sweetness of this recipe. Make sure you’re using plain pumpkin puree.
What kind of neutral oil should I use?
Any neutral-flavoured oil works well here, like canola oil, vegetable oil, or grapeseed oil. You want something that won’t add its own strong flavour to the muffins.
My Oreos on top got really dark, what happened?
Sometimes oven hot spots can cause the Oreos to brown more quickly. If you notice this happening, you can try loosely tenting the muffin pan with foil for the last 5-10 minutes of baking.
That’s it! I hope you give these a try! If you make these pumpkin Oreo muffins, please tag @theflournook on social media and leave a review below. You can also save this recipe for later by pinning it using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
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Pumpkin Oreo Muffins
- Total Time: 40 mins
- Yield: 12 1x
Description
Fluffy, spiced pumpkin muffins with chunks of chocolatey Oreos, then topped with an Oreo cookie! These are the quick pumpkin Oreo muffins you need this fall: tender, flavourful, and so quick and easy to make.
Ingredients
- 3/4 cup (170g) pumpkin puree
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 2 tbsp (25g) dark brown sugar
- 1/4 cup (65g) neutral oil
- 1 1/4 tbsp (25ml) milk
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp (1 tsp) pumpkin spice
- 1 1/4 tsp (5g) baking powder
- 18 Oreo cookies, 12 roughly broken to mix into the batter, 6 to split in half for topping
Instructions
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk the egg, granulated sugar, and dark brown sugar until well combined.
- Add the neutral oil, milk, and pumpkin puree to the bowl, then mix until the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, pumpkin spice, and baking powder.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined, being careful not to overmix.
- Gently fold in the coarsely chopped Oreos until they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each all the way. Top each muffin with a half an Oreo, press it down slightly to secure it into the batter.
- Bake for 25-28 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- (Optional) Once complete cooled, lightly dust some powdered sugar over the muffins.
Notes
- If you don’t have pumpkin spice, you can make your own by combining 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and a tiny pinch of ground cloves.
- Be gentle when mixing the dry into the wet ingredients. Overmixing means a tough muffin.
- Make sure you use plain pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar that will change the flavour balance.
- For the mix-ins, don’t worry about perfectly uniform Oreo pieces. A mix of fine crumbs and chunkier bits adds good texture throughout.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
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