These Pumpkin Spiced Baked Oatmeal Muffin Cups are an easy, one-bowl recipe and make a great portable breakfast!
Baked oatmeal muffin cups are a staple in our kitchen. They are such a perfect breakfast idea. Made with 100% whole grains and very low sugar, they make a healthy breakfast that is reminiscent of a warm bowl of oatmeal, yet they are portable and can be eaten on the go.
I am really not sure what took me so long to come up with this pumpkin version. I have a Double Chocolate Strawberry Baked Oatmeal Cup, an Apple Cinnamon Baked Oatmeal Cup, and a Blueberry Baked Oatmeal Cup. It was definitely time for a pumpkin one to make an appearance on Happy Heathy Mama.
I’ve got to tell you, this pumpkin version is perfection. It may just be my new favorite baked oatmeal cup. Slightly crunchy on the outside, but oh so creamy on the inside, and filled with pumpkin spices that will make you swoon. I added a few white chocolate chips (totally optional) and the kids went crazy for these. 
These portable baked oatmeal cups have been a lifesaver Meghan’s first few weeks of back to school. I can’t tell you how nice it is to have a breakfast that she’s excited about ready in the early morning hustle and bustle. Meghan is not one to bounce out of bed and be ready to go. I usually have to wake her up and force her to get dressed. You’d think I had a teenager and not an almost 7 year old! 
You get the best of both worlds with these baked oatmeal muffin cups. You get the creaminess of baked oatmeal on the inside, yet they are portable like a muffin.
I tried really hard to wait until September to post a pumpkin recipe and I almost made it. I couldn’t wait one more day to share these fabulous Pumpkin Baked Oatmeal Cups with you. I hope you love this healthy breakfast recipe as much as my family does.
PrintPumpkin Baked Oatmeal Muffin Cups
These Pumpkin Baked Oatmeal Muffin Cups are super easy to make with one bowl and the whole family loves them!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
2 cups old-fashioned oats (use certified gluten-free, if necessary)
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice mix (or use 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon ground cloves)
1 cup milk (I use unsweetened almond milk, but most milks should work)
3/4 cup plain canned pumpkin (not pumpkin pie mix)
1 egg
1/4 cup honey
Instructions
Optional add-in ideas: white chocolate chips, regular chocolate chips, raisins, chopped walnuts
Preheat the oven to 350 degrees. Grease a muffin tin or line with Silicone Baking Cups.
Place all ingredients in a bowl and mix well. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until the tops are just set. Allow to cool and serve. Enjoy!
Notes
These can be mixed the night before and baked in the morning. These freeze well.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 96
- Sugar: 7.5g
- Sodium: 92mg
- Fat: 2.41g
- Carbohydrates: 16.6g
- Protein: 2.8g
I recommend these Silicone Baking Cups
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Megan says
August 31, 2015 at 5:44 pmYum these look so good! I recently bought a GIANT can of pumpkin so I’ll have to try these soon 🙂
Maryea says
August 31, 2015 at 9:18 pmPerfect!! It’s meant to be. 🙂
Cindy says
December 14, 2016 at 8:55 pmHas anyone tried making them in a pan and cutting into bars or just dropping them in spoonfuls on a cookie sheet?
Maryea says
December 16, 2016 at 6:50 amThis is kind of random, but my friend did try dropping them on a cookie sheet. She called them cookies and said her kids loved them. 🙂
Linda says
November 3, 2017 at 9:58 amI noticed you recommend silicone cups for baking, but have you baked in paper cups?
I have a pampered chef muffin pan, and do you think I could bake in this without muffin tins?
I’m wanting to try this recipe and take to church on Sunday for fellowship hour.
Thank you so much!
Maryea says
November 3, 2017 at 8:27 pmIf you oil and flour the pan, you should be good!
Alexis @ Hummusapien says
September 1, 2015 at 9:58 amI’m so ecstatic that it’s pumpkin season again! These look amazing for afternoon snacks, perhaps with some drippy almond butter on top 🙂
Maryea says
September 2, 2015 at 6:29 amYES.
jill conyers says
September 2, 2015 at 5:59 amThe first of many pumpkin recipes of the season. Yay! Can you please make me 2 dozen and shop them right away. Pinning 🙂
Maryea says
September 2, 2015 at 6:28 amI wish I could, Jill! Thanks for the pin. 🙂
Tonja says
September 5, 2015 at 2:27 amI made these yesterday for my kids as an after school snack. They were a hit! I will be making these again!
Also we’ve made your fruit pizza twice now. It is so good and nice to have a healthy option on the table for guests.
Maryea says
September 6, 2015 at 6:53 pmThanks so much for the feedback, Tonja!
Amy says
September 11, 2015 at 9:21 pmThese look yummy. Do you think this would work using oat flour (ground oats) instead of whole oats – my kids don’t like the texture of whole oats but eat things with oat flour.
Maryea says
September 13, 2015 at 7:57 amI haven’t tried it, but I do think it would work. It will probably be more like an actual muffin instead of baked oatmeal, but probably still tasty! Please let me know if you try it and how it works.
Tara says
September 21, 2015 at 9:59 pmI really wanted to love these, but I’m sorry to admit that I was disappointed in them. I realize that you’re trying to keep them healthy, but they definitely needed more sugar and more salt, in my opinion. The texture was bang on, though, so I’ll stick with this recipe – I just need to make a few tweaks to make them a little tastier for my crew. Thank you for sharing!
Maryea says
September 21, 2015 at 10:04 pmYou’re welcome, Tara. No worries–it’s all about how sweet you are used to I guess. We try to limit our sugar so I think our palettes are used to, and now prefer, less sweet treats. 🙂
Rachel Rask says
June 21, 2017 at 7:47 pmIt’s funny someone should comment on the sweetness, because I have been having the opposite problem with most recipes! 🙂
My husband and I have been eating less sugar for so long that all the other (highly praised, 5 star reviewed) recipes have been coming out too sweet for us. Palates really do seem to change over time.
I subbed 1/2 cup flour and threw these in the oven just now. Can’t wait to try them.
Maryea says
June 23, 2017 at 6:36 amCan’t wait to hear what you think, Rachel!
Patty Thomas says
October 4, 2015 at 8:01 pmWhat is the calorie content and sugar content in these? They are very good and my husband loves them. I put some almond butter on them and they make them a little sweeter.
Maryea says
October 5, 2015 at 9:51 pmI’m sorry but I haven’t calculated it. I have used myfitnesspal.com in the past to get calorie counts/nutritional information. Give it a try–it’s free!
Audrau Winkelmann says
October 24, 2015 at 1:50 pmI left out the honey and substituted a little truvia. I also added 28g pecans. The stats were:
89 calories, 3.3g fat, 13.1 carbs, 2.3g fiber, 2.7g protein. 🙂
Shannon says
September 6, 2016 at 12:35 pmI was going to ask if you could use Stevia since I only use natural sugar.. How much Truvia did you use
SABRINA says
October 4, 2015 at 9:29 pmI am making them right now but I used pumpkin butter instead of honey. Do you think it will make a big difference?
SABRINA says
October 4, 2015 at 10:39 pmI answered my own question. Don’t think they were as sweet but still good!
Maryea says
October 5, 2015 at 9:50 pmI’m glad it worked out, Sabrina! Sorry I wasn’t able to get back to you sooner. I’ve been out of town. 🙂
Caron says
October 19, 2015 at 11:09 amHi!
I made these over the weekend and they ended up turning out soggy/wet. I baked them for 24 minutes. The only thing I can think of is that I may have used too much pumpkin? I probably put in somewhere by 3/4 cup- 1 cup. Should I have baked them longer? The tops were set so I was afraid to bake much longer.
I think they’ll be so great once I get the consistency right.
Caron says
October 19, 2015 at 11:10 am25 minutes not 24!
Maryea says
October 21, 2015 at 6:32 amIf you used 1 cup of pumpkin, it’s possible that you used too much and caused them to be too soggy. The recipe calls for 3/4 cup, so that extra 1/4 cup could cause them too be a bit too wet. Just to clarify, though, these are meant to be somewhat “wet” in the middle, like baked oatmeal. Creamy is probably a better word. The second day they are more set and less creamy in the middle. If you make sure you only use 3/4 cup pumpkin, I think you’ll get the perfect texture/consistency! You can even use a bit less if you’d rather them be more like an actual muffin and less like baked oatmeal.
Dina Rosenhaus says
November 3, 2015 at 9:07 pmI made these today, I added some coconut (I usually put it in my oatmeal cookies) and they came out delicious!!
Thanks for the recipe 🙂
Maryea says
November 4, 2015 at 6:53 amYou’re welcome! I love the idea of adding coconut–I’ll have to do that next time.
Jessica @ Nutritioulicious says
November 4, 2015 at 1:59 pmThese look perfect! Can’t wait to make a batch for my freezer. Always need quick breakfasts for those mornings were running late. Will be a nice change from our go-to egg muffins!
Maryea says
November 4, 2015 at 8:52 pmI hope you love these!
Jessica @ Nutritioulicious says
November 8, 2015 at 7:22 pmMade a batch friday with the intention to have enough to freeze, but we ended up having them for breakfast Sat and Sunday, so now I have to make a new batch – and double it!. Definitely a hit!
Maryea says
November 9, 2015 at 8:36 amI’m glad they were a hit! 🙂
Tessa says
November 4, 2015 at 6:28 pmShould these be stored in the fridge and heated when wanted?
Maryea says
November 4, 2015 at 8:44 pmI always store these in the fridge and I do prefer them warmed up. Although I’ve been known to scarf them down cold when I’m in a rush. 😉
Dawna says
November 13, 2015 at 3:14 pmI made these on Wednesday and one in the morning with coffee actually keeps me full from 8 am until around 12:30; better than my usual two eggs with an ounce of cheese! I substituted 1/2 cup of the 2 cups oats with steel cut rolled oats which have a crunchy texture and nutty flavor. I’m excited to find something to grab-and-go that’s delicious, filling and healthy to eat in the mornings! Thank you for sharing!
Maryea says
November 16, 2015 at 6:30 amYou’re welcome! I think I may try adding some steel cut oats next time–thanks for the idea!
Katherine says
December 4, 2016 at 10:02 pmHi Dawna-
Did you use quick cook steel cut oats or regular steel cut? Did you put them in raw or cook them first? thanks!!
Maryea says
December 5, 2016 at 9:53 amI hope she answers because I am curious, too! 🙂
Marlene says
November 16, 2015 at 8:40 amThanks for this recipe! I made it vegan by using a “flax egg” (1 TBSP flax mixed into 3 TBSP of water) and omitted the honey and they’re so tasty and moist. So good!
Maryea says
November 16, 2015 at 6:58 pmThanks for the feedback! I’m glad these worked with a flax egg. 🙂
Carolyn says
December 20, 2015 at 4:56 pmDo you think I can sub maple syrup for honey? I don’t have honey on hand today?
Maryea says
December 21, 2015 at 8:53 amYes that should work just fine!
Katherine says
February 21, 2016 at 4:16 pmAnyone try using real pumpkin? Got two sugar pumpkins leftover and would love to make these with it!
Maryea says
February 23, 2016 at 7:22 pmI’ve never tried it, but I imagine it would work. Please let me know if you give it a whirl!
Melinda says
August 23, 2016 at 3:15 pmI made a batch of these yesterday. Everyone loved them, small children included. I added just a small handful mini choc chips and raisins, and 1 tablespoon of brown sugar (looking back, I totally didn’t need to add that). Perfection! Thanks for the recipe!
Maryea says
August 23, 2016 at 9:31 pmYou’re welcome!
sarah says
September 26, 2016 at 5:59 pmYum! Totally making this tonight for the family’s breakfast tomorrow. I grabbed some pumpkin puree today on a whim. Now I have something healthy to use it in!
Thank you! 🙂
Maryea says
September 26, 2016 at 10:33 pmI hope you love these! They are one of my very favorites. 🙂
sarah says
September 27, 2016 at 7:08 pmJust wanted to let you know we loved them! It’s great that they aren’t too sweet either! We only have 2 out of the 12 left. Just baked another batched 🙂 Definitely one of my favourites now too 🙂 Thanks again 🙂
Maryea says
September 28, 2016 at 7:31 amSo glad to hear that, Sarah! 🙂
Karina says
December 5, 2016 at 2:46 pmHi, I’d like to know if I can freeze them if they are already baked? They are so good, that I’d like to saved them for longer.
Maryea says
December 5, 2016 at 10:07 pmYes, you can freeze these! 🙂
Betty says
January 14, 2017 at 2:02 pmFrom the first time I made these, I knew I had a hit on my hands, so I just double the recipe each time. My husband eats one every morning
★★★★
Maryea says
January 16, 2017 at 7:29 amIt makes me so happy to hear this! Thanks for the feedback, Betty. 🙂
Megan says
February 9, 2017 at 7:20 amIf I wanted to add white chocolate chips, how much should I use? You don’t give a measurement, and I’m the kind of cook who has to measure everything.
Maryea says
February 9, 2017 at 5:23 pmI usually add 1/4 cup. Go for 1/2 cup if you want them really sweet! 🙂
Melanie says
February 27, 2017 at 8:42 amWhy will pumpkin pie puree not work?
Maryea says
February 27, 2017 at 1:25 pmIt will work, it is just already sweetened and spiced, and I prefer to add my own sweetener (a lot less of it!) and spices.
Jen Hoo says
April 22, 2017 at 12:00 amNice, It look so yummy wanna try it. Thank for sharing!!!
★★★★
Maryea says
April 22, 2017 at 8:39 amThanks Jen!
Jennie says
May 8, 2017 at 9:52 amThese were a huge hit with the kids (and adults). I doubled the recipe so I could use the whole can of pumpkin, plus added ground flax seed meal for added fiber. Will definitely make again.
★★★★★
Maryea says
May 8, 2017 at 10:37 amGreat! So glad to hear this Jennie. 🙂
Alice says
June 13, 2017 at 6:55 pmThe print button only put out a blank sheet except for the URL. Please check, because I would love a hard copy. I am baking these right now with the addition of 2 cups of frozen blueberries! I will report back.
Thanks for doing a recipe without white sugar. I was also glad to find a baked bowl of oatmeal recipe that used muffin tins (or silicone cups) instead of a large pan.
★★★★★
Maryea says
June 14, 2017 at 11:53 amThat’s weird! I just tested it and when I pushed the print button the whole recipe came up. Do you mind trying again? Maybe it was just a glitch. Please let me know if it does not work!
Kathy says
September 2, 2017 at 10:49 pmWhen I press print it also shows a blank page. Happens with all of your recipes. I like a hard copy too. I write it out which really defeats the purpose of the print option.
Maryea says
September 3, 2017 at 8:16 amWow–I had no idea that was happening! I will look into and try to get it fixed ASAP. Thanks so much for letting me know!
Maryea says
September 3, 2017 at 8:25 amSo I tested this one and it came up for me. I wonder if this is something on your computer? What browser do you use? It should work no matter what, but since it’s working for me I’m not sure how to figure out why it’s not working for you. 🙁
Sara Joes says
June 23, 2017 at 8:54 pmWow it my favorite … when I’m seen this picture really wanna try it …. love that blog.
★★★★★
Joanna says
September 11, 2017 at 1:23 pmThis is absolutely one of my most favorite pumpkin muffin recipes EVER! Delicious. Thanks for the recipe and now I have a new blog to follow 🙂
★★★★★
Maryea says
September 11, 2017 at 6:17 pmYou’re welcome! So glad to hear that, Joanna. 🙂
Eddie says
September 17, 2017 at 9:59 pmLook yummy yummy. This weekend I will go market to buy it. Thank you so much for sharing!
Maryea says
September 18, 2017 at 10:24 amYou’re welcome! Enjoy. 🙂
Rashida says
September 29, 2017 at 11:42 pmInstead of using can pumpkin can I steam pumpkin and and used in the recipe. Love to try them.
Dina Rosenhaus says
October 2, 2017 at 7:52 pmHi! I make them with almond milk and for the something extra, I use sweetened coconut flakes. So yummy!!
Dina
★★★★★
Maryea says
October 3, 2017 at 10:34 pmOooh that sounds great!
Larke says
October 10, 2017 at 5:42 pmFollowed recipe exactly and they are perfect! I like the texture and flavor is perfect. Had a hearty snack for my kids as they walked in from school. Will be trying more recipes from here now!
Maryea says
October 11, 2017 at 6:04 pmSo glad to hear that, Larke. Thanks!
Jan says
October 13, 2017 at 9:47 pmLook amazing. Can’t wait to try them. I will probably try a vegan, gluten free, nut version also for extended family wirh alergies. Can’t see the recipe for all the adds though. Will have to print to get the recipe.
Jennifer says
October 19, 2017 at 12:25 pmDo you think I could make the batter the night before and refrigerate so I can save time in the morning?
Maryea says
October 20, 2017 at 11:14 amYes, I’ve done this several times!
Jennifer says
October 20, 2017 at 12:30 pmGreat, thanks so much!
Pam says
January 23, 2018 at 5:50 pmHello. I have the same problem when I try to print out any of your recipes. I get a blank page.
Maryea says
January 24, 2018 at 10:02 amGah! I’m so sorry! I can’t figure out why this is happening. I will have to get my tech guy on it.
Carol Goodson says
April 15, 2018 at 6:13 pmSounded like such a great idea, but tried them and hated them. I made them edible by slathering them with butter and drizzling honey on them. Will not make again.
★
Maryea says
April 15, 2018 at 9:37 pmI’m sorry you didn’t enjoy these, Carol. They are one of my favorite things to eat, but we all have different taste buds!
maria says
October 1, 2018 at 7:23 pmanyone make use all steel cut oats for the oat part of the recipe and how did they come out?
Amanda says
October 11, 2018 at 11:24 amLoved it!!! Thank you! Super easy and super delicious recipe! The aroma in my house as these baked .. wow! The only change I made to the recipe was I used a flax egg in place of a regular egg & unsweetened vanilla almond milk and it turned out great!!
★★★★★
Heather says
November 6, 2018 at 11:20 amGood Golly Grapes! These are amazing!! I added 1/3 cup white chocolate chips and 1/3 cup dried cranberries. The combinations of the flavors is spot on, and they have the perfect texture! Definitely going to make these again (and again, and again)! Thanks for the wonderful recipe!
★★★★★
Maryea says
November 6, 2018 at 2:16 pmYour comment made my morning! Thank you. 🙂
Kristen says
December 16, 2018 at 6:56 pmThis is the best muffin I have ever eaten!!! Very moist and flavorful and healthy. I add chopped walnuts. I bake these in large tin foil muffin cups, and then they are the right size to eat in a hurry before my early pilates classes. I spread either almond butter, peanut butter, or whipped cream cheese on them for extra “bulk” before exercising. Yum. I can’t rave enough. These are delicious and I always have them on hand I my freezer.
★★★★★
Carrie says
February 26, 2017 at 1:33 pmVery yummy. Had to cook mine 8 minutes longer and I added apples! Thanks so much for the healthy recipes
★★★★★
Maryea says
February 27, 2017 at 8:24 amYou’re welcome!