These Pumpkin Oatmeal Muffins are an easy, one-bowl recipe and make a great portable breakfast!
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Of course I had to share this pumpkin version of this staple recipe! 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 quickly became my 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. When I add a few white chocolate chips or dark chocolate chips (totally optional), the kids go crazy for these. 
These portable baked oatmeal cups are a life save for back to school time. I can’t tell you how nice it is to have a breakfast that everyone is excited about and is ready in the early morning hustle and bustle.
My kids, Meghan and Luke, are not ones to bounce out of bed and be ready to go. They are slower to wake up and get going, which means having a breakfast that’s ready and easy is a big help. These healthy pumpkin muffins are just what we need.
The adults love these, too. They taste so much better with morning coffee – pumpkin spice style! These deliciously healthy pumpkin oatmeal muffins are also some of our favorite afternoon snacks. They can even be sent to school in the lunch box!
This failproof recipe yields 12 delicious pumpkin oatmeal muffins and it takes about 30 minutes, start to finish. And guess what? Your pantry’s probably already stocked with the VIP ingredients. So, no extra trips to the store!
Ingredients for Pumpkin Oat Muffins
Alright, breakfast champions, here’s the game plan for your happiness-packed morning. Apron on, the adventure begins! Let’s bake the joy!
2 Cups Old Fashioned Rolled Oats
Old-fashioned oats are the base of this recipe. Oats provide fiber, protein, manganese, iron, and zinc. Quick cooking oats will change the overall texture, but they do work here. I’ve not tried this recipe with steel cut oats, but they are very different than rolled oats so the recipe will need some major adjusting if you want to try it.
Tip: Use a certified gluten-free version if you’re on a gluten-free diet to avoid cross contamination.
3/4 Cup Pumpkin Puree
3/4 cup of plain canned pumpkin, and you’re golden! It’ll bring all the warm spices to life. Plus, it fills your muffins with nutrients like fiber, potassium, and calcium. It’ll keep you full, happy, and healthy.
Remember, we need a can of pumpkin, NOT pumpkin pie mix, which has sugar and spices added in already.
If you want to use fresh pumpkin puree, go for it. The key to picking a good pumpkin is to check the color and the skin. You’re looking for a bright orange pumpkin with hard skin (no bruises, no dings).
If you need the info: How to Make Fresh Pumpkin Puree
1 Tablespoon Pumpkin Pie Spice
Ready to know what autumn tastes like in a bite? Add a tablespoon of pumpkin pie spice! It’ll give your muffins a flavor that’ll make you feel like it’s Thanksgiving all year long. I love having this Homemade Pumpkin Pie Spice on hand.
If you don’t have a pre-made mix, blend your own. It’s simple. Here’s what you’ll need:
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
1 Cup Milk
Next, we need a cup of milk. Milk helps moisten your muffin batter. The good thing is that there’s no hard and fast rule for the type of milk you should use. You can pick anything from dairy to oat, coconut, or soy milk. Regular cow’s milk works well, too and adds protein.
I make this most often with unsweetened vanilla almond milk.
1 Teaspoon Baking Powder
If you want your muffins to puff up like a dream, then you need a teaspoon of baking powder. It’ll add just the right amount of gas to your batter so it rises perfectly.
1 Egg
Eggs work as a binder in baking recipes and also add great nutrition. If you’re following a vegan diet, from my list of vegan egg substitutes, a flax egg or chia egg will work best here.
1/4 Cup Honey
Let’s sweeten things up with ¼ cup of honey. Your oatmeal pumpkin muffins will have antioxidants, minerals, and a subtle hint of sweetness. You can swap it up with maple syrup or coconut sugar, too.
1/4 Teaspoon Salt
No one wants flat and boring muffins, right? Hence salt! 1/4 teaspoon of this magical flavor-balancing ingredient will make your muffins taste absolutely heavenly.
Additional Mix-Ins (Optional)
Let’s make the muffins extra special now! Add any (or all) of these yummy goodies to make your muffins shine:
- White chocolate chips
- Regular chocolate chips
- Raisins
- Chopped walnuts
- Unsweetened apple
- Vanilla extract
- Pumpkin Seeds
How to Make Pumpkin Muffins
Making the best pumpkin muffins isn’t hard at all! Trust me! This easy-to-follow recipe only includes 5 basic steps. Here’s what you have to do:
- Turn the heat on your oven to 350 degrees.
- Line your muffin pan or tin with muffin liners or silicone baking cups. You can also grease them with melted butter or olive oil. Coconut oil will work too. Use a brush.
- Put all your dry ingredients and wet ingredients in a large bowl and mix them well.
- Now fill your muffin cups (almost to the top) and bake for 20-25 minutes.
- Let them cool before sinking your teeth in.
Frequently Asked Questions
What is the Texture Like Without Any Flour?
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.
How to Use the Extra Pumpkin Puree?
A can of pumpkin yields about 1 1/2 cups of pumpkin puree, so you’re going to have some leftovers. Don’t worry, I have a lot of recipes to help you use them! Pumpkin puree is a total lifesaver in the kitchen. If you have extra, try these recipes out, which all call for less than a full can of pumpkin.
- Easy Pumpkin Hummus
- No Bake Pumpkin Spice Energy Bars
- Pumpkin Banana Quinoa Breakfast
- Vegan Pumpkin Spice Ice Cream
- Pumpkin Spiced White Hot Chocolate
Can I Freeze These Muffins?
Yes, these Pumpkin Oatmeal Muffins are freezer friendly. Make a double or triple batch and freeze some so you’ll have them for weeks to come! Just make sure your muffins are baked and fully cooled before putting in a freezer-safe container or bag.
How To Store These Muffins?
These muffins stay most fresh by storing in an airtight container in the refrigerator. They will be good for about 5 days or so.
Can I Use Brown Sugar Instead of Honey?
My recommendation is to use unrefined sugar for this recipe, and a liquid sweetener is what the recipe was written for. Therefore, I suggest sticking with honey or maple syrup. However, white and brown sugar will both do just fine. They dissolve without tantrums. However, expect a slightly different flavor and the nutritional information won’t be the same.
Can I Use Flour in This Recipe?
If you’d fluffy muffins, I have some more traditional pumpkin muffin recipes. Try these Healthy Pumpkin Muffins or these Gluten Free Pumpkin Muffins.
If you make this Pumpkin Oatmeal Muffins Recipe, or any of my other healthy recipes, please consider leaving a star rating! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!
Pumpkin Baked Oatmeal Muffin Cups
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Pumpkin Baked Oatmeal Muffin Cups are super easy to make with one bowl and the whole family loves them!
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
Optional add-in ideas: white chocolate chips, regular chocolate chips, raisins, chopped walnuts
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
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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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. 🙂
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! 🙂
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! 🙂
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!
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!
Do you think I can sub maple syrup for honey? I don’t have honey on hand today?
Yes that should work just fine!
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. 🙂
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! 🙂
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. 😉
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! 🙂
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.
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 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. 🙂
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 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!
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 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!
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’m so ecstatic that it’s pumpkin season again! These look amazing for afternoon snacks, perhaps with some drippy almond butter on top 🙂
YES.
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!