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.
Did you make this recipe?
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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!
Healthier Pumpkin Spice Creamer
Chocolate Chip Pumpkin Waffles
Love these muffins! Has anyone tried making these into cookies? If so, do you do the same, just make them into cookie form?
Just made these and thennnn proceeded to eat half of them with my daughter :$ These are delicious! I used walnuts and chopped dates and made 12 mini muffins and 6 regular sized muffins. These do rise a bit so next time I’ll be more diligent with buttering around the muffin tins and not just along the sides for easier removal. I might also use 2 eggs to help them to set up a bit better and add a bit more protein. The regular sized muffins came out much easier than the minis and I suspect that if I did all regular sized they would come out even easier because they wouldn’t be quite as big (2 mini muffins have to be smaller than 1 regular muffin, so I think my regular muffins were fuller than they would have been). I baked my minis for 16 minutes and might also increase this to 17 or 18 to make them a bit more solid.
Thanks for a delicious and quick breakfast!
I’m so glad you enjoyed the muffins! I love your addition of dates and walnuts. That’s a great idea!
This is the second time in as many weeks as I am making these baked oatmeal cups! I use ALL the add-ins and they are mouth watering delish!! Even days later, not frozen just covered on counter, they are moist as the day they were baked…. I am so happy to have found your blog Kim!! Thank you~
I want to make these with banana and pumpkin for breakfast tomorrow. Would you suggest just subbing a banana for some of the pumpkin or add a banana into the recipe with the full amount of pumpkin?
I would sub some of the banana for the pumpkin. You might also take a look at these https://www.kimscravings.com/2014/04/baked-banana-oatmeal-muffins/
You don’t specify how much pumpkin puree to add ow what size tin. I’d like to use some fresh pumpkin pulp I cooked and am wondering how many ounces to use. Thanks. Looks like a great recipe.
1 cup. Enjoy!!
Hello, do you know if I put 1 cup of oats and 1 cup of whole wheat flour, would it be ok?
I’m not sure how that would work, but if you give it a try, let us know. thanks for reading!
Thank you for including the nutrition information, that really helps!!
You’re so welcome. I know I like when recipes include it, so I try to do the same. Thanks for reading!
I made these exactly according to the recipe including the pecans, craisins, and mini-chocolate chips. I found them to be a bit bitter. I’m wondering if the nutmeg causess that? Next time, I might try using the pumpkin pie spice and cinnamon, but no nutmeg. Maybe I’ll try honey instead of maple sugar too. I really like the texture alot and the nutritional value is great!
Sorry they were bitter for you, I would try just straight cinnamon as your spice. You can also try them with banana- https://www.kimscravings.com/2014/04/baked-banana-oatmeal-muffins/
Could muffin liners be used instead of greasing pan?
I think that would work okay, but there may be some sticking. If I used liners, I would let them cool completely and then you may need to use a butter knife around the edges when taking off the liner. Enjoy!
I added one ripe banana and one zucchini, plus a tbsp eavh of chia and flax for extra fibre and superfood goodness! Tjey turned out fab!
I’m so glad! I love your addition of zucchini. I’ll have to give that a try next time I make these. Thanks so much for commenting!
I LOVE these muffins! I’ve made them 4 or 5 times now. I like to add raw pumpkin seeds and raisins in ours with some flax and Chita seeds for am additional nutritional pump! Thanks so much!
Thanks so much for your comment! I seriously need to make these again… it’s been too long! 🙂
Has anyone done a peanut butter version of these?
These muffins are great! They’re probably my favorite breakfast go-to now. I make them on Sundays and have them ready to go for the week!
Quick question… my roommate liked them but was asking if there was a way to make them sweeter. I experimented using maple syrup AND brown sugar, but still had that barely-there bitter pumpkin flavor. Any suggestions on how to sweeten these up a bit?
Thanks so much!
Thanks so much for your comment! I’m so glad that you enjoy the muffins. Honey is much sweeter than maple syrup, when baking- you might try 1/3-1/2 cup honey. Not sure that you want to use chocolate chips, but that would definitely sweeten these up. You could also try adding chopped dates or dried figs- both are such a great natural sweetener. If you’re wanting to avoid any extra calories, try a few packets of stevia (if you’re used to stevia products). If you’re not used to the flavor of stevia, you may not like it very much. It’s an acquired taste. 🙂 If you try something that works well, please let me know.
Just made these today for my 3 year old twins. They ate 4 mini-muffins each! I should have doubled the recipe 🙂
I added chopped apples, just because I had some laying around. Oh, I ate 2 mini-muffins myself.
Very delicious! Not too sweet, the few chocolate chip morsels add just the right amount of sweetness.
Thanks so much for your comment!! I’m so glad that you and your kiddos enjoyed the muffins and I love the idea of adding apples. 🙂
I just put these in the oven! Do you have the nutrition facts? Mostly concerned with calories, fat, and sugar. Thanks!
I’m adding the nutritional info to the recipe now. I calculated it here–> http://recipes.sparkpeople.com/recipe-calculator.asp
Hope you love the muffins!
I did! So delicious! I added craisins and walnuts so I can use that website to calculate the added nutritional info. Thanks so much for the recipe!
I made these muffins yesterday…delicious!! I used one whole egg and non-fat milk and they came out perfect. I thought they would be heavy or dry, because of all the oatmeal, but I was wrong. They’re light and moist. This recipe is a keeper!!
Have you ever frozen these? Curious as to how long they were frozen ( if you did indeed freeze them) and what their texture/taste was like when rewarmed? I’m sure they’ll freeze fine, was just wondering. Also, I made two versions of this recipe, first with one whole egg and 2% milk and my own extras ( with chopped dates  and chopped dried apricots  and chopped blanched almonds [ approx 14- 13 cup]. The second version, had the same extras added, but i used flax meal ( as a substitute for the egg) and almond milk to make it vegan friendly. Both turned out great and yummy!
I haven’t tried freezing these muffins, but I think it would work really great. Love your variations! Thanks so much for sharing!
I used oat flour instead of rolled oats and OH-MY-GOSH! De-lish’!
That’s a great idea! So glad that you loved them!
The best muffins I ever made. Very healthy, easy to make.
Thanks so much, Andy! You need to try the applesauce muffins that I posted yesterday. 😉
The ingredients say “One Egg” but the instructions say “add egg whites”. Can you clarify? Thanks!
oops…. it should be one egg. But actually, if you would rather use egg whites; two would work. I’ll fix it. Thanks!
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These muffins are healthy enough to eat for breakfast! thank you for sharing
I realize I’m way late on this (I’m doing some serious catching up with blog reading right now!), but I just wanted to say that this recipe looks fantastic! I love that the only grain is oats 🙂 definitely pinning it to try sometime!
These would be perfect to bake on Sundays and eat throughout the week! I tned to get into a breakfast rotation (right now I’minto MacroBars) but I’m ready to get back to REAL foods!
That’s exactly what I did… until my husband found them and gobbled them all up! 😉
These look great to grab and go! My son loves oatmeal lately but sometimes we are running late and I have to rush him. These would be perfect!
That would be perfect!
I’m all about sweet breakfasts and since I’m starting to work again and I can get a job the morning of, I need to start making a few things that I can just grab and go. These look great!
These would be perfect for that. I do grab-n-go too…. smoothies and overnight oats are also great options.
I am pretty much sold on anything that involves oatmeal AND pumpkin. These are definitely perfect for breakfast on the go or for snacks!
Great recipe!! I love that they are so convenient to pack! And the look really pretty too, your photographing skills got amazing girl!
Love this recipe! I love a good muffin and combine it with pumpkin and I’m sold 🙂
I usually just dump my oatmeal in tupperware if I need it to be on the go, but muffins sound like a much less messy alternative. And you’re right — I love how customizable they are. Thanks for sharing, Kim!
These are perfect! I’m going to make a bunch and then freeze them for those on-the-go kind of mornings.
Ooo these would be fantastic for on-the-go snacks and quick breakfasts! Thanks for sharing!