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
- 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
Are you working hard to plan healthy meals for your family? It doesn’t have to be complicated! Click on the image below to instantly download my FREE Healthy Meal Planning Toolkit!
Please note that links to products are affiliate links. Thanks for supporting Happy Healthy Mama!
Healthy Living Playbook!
Yum these look so good! I recently bought a GIANT can of pumpkin so I’ll have to try these soon 🙂
Perfect!! It’s meant to be. 🙂
Has anyone tried making them in a pan and cutting into bars or just dropping them in spoonfuls on a cookie sheet?
This 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. 🙂
I 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!
If you oil and flour the pan, you should be good!
I’m so ecstatic that it’s pumpkin season again! These look amazing for afternoon snacks, perhaps with some drippy almond butter on top 🙂
YES.
The first of many pumpkin recipes of the season. Yay! Can you please make me 2 dozen and shop them right away. Pinning 🙂
I wish I could, Jill! Thanks for the pin. 🙂
I 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.
Thanks so much for the feedback, Tonja!
These 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.
I 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.
I 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!
You’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. 🙂
It’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.
Can’t wait to hear what you think, Rachel!
What 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.
I’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!
I 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. 🙂
I was going to ask if you could use Stevia since I only use natural sugar.. How much Truvia did you use
I am making them right now but I used pumpkin butter instead of honey. Do you think it will make a big difference?
I answered my own question. Don’t think they were as sweet but still good!
I’m glad it worked out, Sabrina! Sorry I wasn’t able to get back to you sooner. I’ve been out of town. 🙂
Hi!
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.
25 minutes not 24!
If 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.
I made these today, I added some coconut (I usually put it in my oatmeal cookies) and they came out delicious!!
Thanks for the recipe 🙂
You’re welcome! I love the idea of adding coconut–I’ll have to do that next time.
These 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!
I hope you love these!
Made 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!
I’m glad they were a hit! 🙂
Should these be stored in the fridge and heated when wanted?
I 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. 😉
I 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!
You’re welcome! I think I may try adding some steel cut oats next time–thanks for the idea!
Hi Dawna-
Did you use quick cook steel cut oats or regular steel cut? Did you put them in raw or cook them first? thanks!!
I hope she answers because I am curious, too! 🙂
Thanks 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!
Thanks for the feedback! I’m glad these worked with a flax egg. 🙂
Do you think I can sub maple syrup for honey? I don’t have honey on hand today?
Yes that should work just fine!
Anyone try using real pumpkin? Got two sugar pumpkins leftover and would love to make these with it!
I’ve never tried it, but I imagine it would work. Please let me know if you give it a whirl!
I 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!
You’re welcome!
Yum! 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! 🙂
I hope you love these! They are one of my very favorites. 🙂
Just 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 🙂
So glad to hear that, Sarah! 🙂
Hi, 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.
Yes, you can freeze these! 🙂
From 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
★★★★
It makes me so happy to hear this! Thanks for the feedback, Betty. 🙂
If 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.
I usually add 1/4 cup. Go for 1/2 cup if you want them really sweet! 🙂
Why will pumpkin pie puree not work?
It will work, it is just already sweetened and spiced, and I prefer to add my own sweetener (a lot less of it!) and spices.
Nice, It look so yummy wanna try it. Thank for sharing!!!
★★★★
Thanks Jen!
These 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.
★★★★★
Great! So glad to hear this Jennie. 🙂
The 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.
★★★★★
That’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!
When 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.
Wow–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!
So 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. 🙁
Wow it my favorite … when I’m seen this picture really wanna try it …. love that blog.
★★★★★
This 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 🙂
★★★★★
You’re welcome! So glad to hear that, Joanna. 🙂
Look yummy yummy. This weekend I will go market to buy it. Thank you so much for sharing!
You’re welcome! Enjoy. 🙂
Instead of using can pumpkin can I steam pumpkin and and used in the recipe. Love to try them.
Hi! I make them with almond milk and for the something extra, I use sweetened coconut flakes. So yummy!!
Dina
★★★★★
Oooh that sounds great!
Followed 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!
So glad to hear that, Larke. Thanks!
Look 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.
Do you think I could make the batter the night before and refrigerate so I can save time in the morning?
Yes, I’ve done this several times!
Great, thanks so much!
Hello. I have the same problem when I try to print out any of your recipes. I get a blank page.
Gah! I’m so sorry! I can’t figure out why this is happening. I will have to get my tech guy on it.
Sounded 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.
★
I’m sorry you didn’t enjoy these, Carol. They are one of my favorite things to eat, but we all have different taste buds!
anyone make use all steel cut oats for the oat part of the recipe and how did they come out?
Loved 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!!
★★★★★
Good 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!
★★★★★
Your comment made my morning! Thank you. 🙂
This 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.
★★★★★
Very yummy. Had to cook mine 8 minutes longer and I added apples! Thanks so much for the healthy recipes
★★★★★
You’re welcome!