Pumpkin Oreo muffins

Makes 8 – 12 Muffins


  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cup granulated white sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 14 mini Oreo cookies ((or 6 regular Oreo cookies))
  • powdered sugar (for dusting )


  1. Preaheat oven to 350ºF.
  2. In a large bowl, whisk the pumpkin, eggs, oil, baking powder, baking soda, ground nutmeg, cinnamon, salt and sugar. When the mixture is smooth, slowly add the flour and whisk until smooth again. Use a resealable bag or plastic to smash the Oreo with a meat tenderizer or other heavy device. They should look like crumbles. Add the crushed Oreos to the batter and mix well.
  3. Fill each muffin cup evenly (3/4 full) with the batter and bake for 25-30 minutes. Use a skewer or chopstick to test the doneness; if it comes out clean, your muffins are ready. Take them out of the oven and let cool to room temperature.


This step is optional: Dust with a little powdered sugar and insert 1/2 mini Oreo cookie halfway through the top of each muffin.

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