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.
- 2 cups old-fashioned oats (use certified gluten-free, if necessary)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice mix (or use 1 teaspoon cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon allspice, and ¼ teaspoon ground cloves)
- 1 cup milk (I use unsweetened almond milk, but most milks should work)
- ¾ cup plain canned pumpkin (not pumpkin pie mix)
- 1 egg
- ¼ cup honey
- 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!
- Recipe notes: These can be mixed the night before and baked in the morning. These freeze well.
I recommend these Silicone Baking Cups for this recipe.
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