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
for this recipe.
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MikeysMom says
September 18, 2019 at 10:25 amThis is the trouble with people leaving reviews for recipes they haven’t actually tried. It skews the perception that this is a tried and true recipe. I’m a regular baker, followed the recipe and directions exactly as they’re stated, and the result was disappointing. The texture, flavor, all of it. If you’re looking to choose a pumpkin oat recipe, keep looking.
★
Maryea says
September 18, 2019 at 12:23 pmJust to clarify, almost every person who commented here DID try the recipe. Many have tried and loved this recipe. Some commented that they didn’t love it. But the reviews are from people who have tried this recipe. I’m sorry this wasn’t what you were looking for.
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.
★★★★★
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. 🙂
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!!
★★★★★
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?
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!
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.
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!
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.
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!
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!
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.
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. 🙂
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. 🙂
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.
★★★★★
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. 🙁
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. 🙂
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!
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.
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! 🙂