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!
Print
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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This 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.
Just 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.
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.
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. 🙂
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!!
anyone make use all steel cut oats for the oat part of the recipe and how did they come out?
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!
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.
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!
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.
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!
Hi! I make them with almond milk and for the something extra, I use sweetened coconut flakes. So yummy!!
Dina
Oooh that sounds great!
Instead of using can pumpkin can I steam pumpkin and and used in the recipe. Love to try them.
Look yummy yummy. This weekend I will go market to buy it. Thank you so much for sharing!
You’re welcome! Enjoy. 🙂
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. 🙂
Wow it my favorite … when I’m seen this picture really wanna try it …. love that blog.
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. 🙁
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. 🙂
Nice, It look so yummy wanna try it. Thank for sharing!!!
Thanks Jen!
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.
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! 🙂