Pumpkin Oatmeal Muffins (Portable Baked Oatmeal!)

These Pumpkin Oatmeal Muffins 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.

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:

1. Turn the heat on your oven to 350 degrees.
2. 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.
3. Put all your dry ingredients and wet ingredients in a large bowl and mix them well.
4. Now fill your muffin cups (almost to the top) and bake for 20-25 minutes.
5. 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!

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I recommend these Silicone Baking Cups for this recipe.

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