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Pumpkin Oatmeal Muffins with chocolate chips on a white cake stand

Pumpkin Baked Oatmeal Muffin Cups

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4.4 from 18 reviews


These Pumpkin Baked Oatmeal Muffin Cups are super easy to make with one bowl and the whole family loves them!


Units Scale
  • 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



  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin or line with Silicone Baking Cups.
  3. 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.
  4. Allow to cool and serve. Enjoy!



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


  • Serving Size: 1 muffin cup
  • Calories: 96
  • Sugar: 7.5g
  • Sodium: 92mg
  • Fat: 2.41g
  • Carbohydrates: 16.6g
  • Protein: 2.8g