Baked Pumpkin Oatmeal Muffins
Baked Pumpkin Oatmeal Muffins are a reader favorite on Kim’s Cravings, just check out the reader comments!! Be sure to follow on Instagram for more Fall recipe inspiration!
*This post was updated on 10/4/15 to include new photos and some very slight changes to the recipe. For example, I remade these with success using only one bowl instead of two and was able to get 12 muffins instead of 10. This is seriously one of my very favorite healthy muffin recipe! Enjoy!
I’m a huge fan of baked oatmeal when the weather turns cooler. I find myself craving something warm for breakfast rather than the typical green smoothie. Baked oatmeal is so easy too, because you can make it ahead of time and then have breakfast ready for the whole week.
The only problem with your typical baked oatmeal- it’s not all that convenient when you are needing a grab-n-go type of breakfast. Problem’s solved…. baked pumpkin oatmeal muffins to the rescue!!
These oatmeal muffins are not only delicious and totally satisfying, but they’re also gluten-free and kid-friendly. Customize them by mixing in your favorite add-ins. I went with mini Enjoy Life Chocolate Chips (my favorite brand! they’re vegan and allergy-friendly), but I think coconut, walnuts and dried cherries would also be fantastic. Another delicious variation would be trading the pumpkin out for cooked sweet potato, butternut squash or kabocha squash. And be sure to check out my banana oatmeal muffins!
Baked Pumpkin Oatmeal Muffins
- 2 cups old-fashioned rolled oats, gluten-free as needed
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 egg or 2 egg whites
- 1/4 cup pure maple syrup, honey works too
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk, any milk will work
- 1/4 cup chopped pecans or walnuts, optional
- 1/4 cup dried craisins or any dried fruit, optional
- 1/4 cup mini chocolate chips, optional, but recommended
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
- Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins. Stir well to incorporate.
- Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
- Fill muffin cups almost completely full with batter. The muffins will not rise.
- Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.
If you’re enjoying a leisurely breakfast at home and don’t really need the grab-n-go option of a muffin; these are just as good all mushed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with almond butter. This recipe for the oatmeal muffins was adapted from my Baked Cranberry Pumpkin Oatmeal, which makes a great Thanksgiving Day breakfast.
If you love pumpkin as much as the rest of America, check out some of my other favorite pumpkin recipes!