Delicious pumpkin oatmeal muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! Sweetened with maple syrup, these baked oatmeal cups are super healthy and contain no oil, butter or refined sugar. They’re also loaded with fiber so you’ll stay satisfied through the morning. These easy pumpkin baked oatmeal cups are easily gluten and dairy free, freezer-friendly and great for both adults & kids!

3 stacked pumpkin oatmeal muffins with chocolate chips

Pumpkin Oatmeal Muffins

These pumpkin oatmeal muffins are absolutely delicious! They’re infused with pumpkin, full of warm spices and plenty of chocolate chips. Pumpkin oatmeal muffins are great to meal prep for the week, as they keep fresh in the fridge for up to one whole week. My kids love these for an easy breakfast or after school snack and I often enjoy them as dessert, slathered in almond butter with a cup of coffee or hot tea.

If you ask me, you simply cannot go wrong with baked goods when they involve pumpkin. Some of my favorites include pumpkin chocolate chip muffins, pumpkin cupcakes and these pumpkin oatmeal muffins. They freeze well too, so make a double batch!

What are oatmeal muffins?

Have you ever tried baked oatmeal? Baked oatmeal has way more texture than regular oatmeal. It’s similar to bread pudding and is chewy, soft and creamy. So delicious! These pumpkin oatmeal muffins are just like baked oatmeal, but they are made into portable, single-sized servings. Instead of spreading the batter into a casserole dish, you’re going to divide it into a muffin tin. The result is a batch of healthy grab-and-go breakfast muffins that your whole family will love!

pumpkin oatmeal muffin served in a bowl with milk

Ingredients in Pumpkin Oatmeal Muffins

There’s a good chance you have everything you need to make these healthy pumpkin muffins! You will have some yummy baked oatmeal cups in no time! Here’s what you need:

  • Oats. For these muffin cups, you need regular old-fashioned rolled oats. If you want to keep these muffins gluten free, I suggest using certified gluten-free rolled oats.
  • Baking powder. To help these rise a bit.
  • Cozy spices. This spice combination (pumpkin pie spice, cinnamon, & nutmeg) is what gives these oat cups that classic pumpkin pie flavor. Feel free to use just pumpkin pie spice or just cinnamon, if that’s all you have. If you’re just using one spice, I would use a full tablespoon.
  • Salt. Really brings out the pumpkin flavor!
  • Canned pumpkin. Use 100% pure canned pumpkin for these muffins. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
  • Egg. Adds a boost of protein while helping to hold these muffins together. I haven’t tried these with flax eggs, so I’m not sure if it will change the texture.
  • Maple syrup. You’ll just need 1/4 cup to naturally sweeten the entire batch. You can sub the maple syrup with honey, if you prefer.
  • Vanilla extract. Major flavor booster!
  • Milk. I prefer unsweetened vanilla almond or cashew milk, but feel free to use whatever milk you have on hand.
  • Optional mix-ins. Chocolate chips are optional, but I highly recommend. Who else loves a pumpkin/chocolate chip combo? I also really love throwing some chopped pecans and craisins in the mix! Use dairy-free chocolate chips, as needed.

Pro tip: Need a recipe for using up the rest of the can of pumpkin puree? I have tons of pumpkin recipes, but try my favorite pumpkin bread recipe first! You’ll be so glad that you did!

mixing batter in a large bowl for pumpkin oatmeal muffins

How To Make Pumpkin Oatmeal Muffins

Making these healthy pumpkin oatmeal muffins is as easy as 1, 2, 3! Just grease your muffin pan and you are ready to bake. For full, printable instructions, reference the recipe card at the bottom of the post. Here’s the simple process:

  1. Dry ingredients. In a large bowl, whisk together the oats, baking powder, spices and salt.
  2. Wet ingredients. Add the wet ingredients (per recipe below) in with the dry ingredients. Stir in any additional mix-ins to the batter.
  3. Resting time. Once you’ve combined wet and dry ingredients, allow the mixture to set and thicken for about 3-5 minutes before spooning the batter into your muffin tin.
  4. Fill muffin cups. Spoon the oatmeal mixture into the muffin cups almost completely full with batter. The muffins will not rise much.
  5. Bake and enjoy. Place oatmeal muffins in the oven at 350ºF for 30 minutes and until the center of each oatmeal muffin is set. Allow muffins to cool for 10 minutes before serving. Enjoy!
muffin pan filled with pumpkin oatmeal muffins

Tips for recipe success

Pumpkin oatmeal muffins are really very easy to make, but here are some tips to make sure they’re perfect every time!

  • Use cooking spray or silicone liners. I do not recommend using paper liners for the these oatmeal cups, as they have a tendency to stick. It’s best to either grease the muffin tin with cooking spray or use silicone liners.
  • For presentation. Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for an extra special presentation.
  • Bowl-style. If you’re enjoying a leisurely breakfast at home and don’t really need the grab-n-go option of a muffin, these are SO good all mashed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with almond butter.
  • Serving options. These pumpkin oatmeal muffins are great by themselves, but you can also pair them with yogurt, almond milk, nut butter or some jam to liven things up! For a really satisfying breakfast, serve them with turkey sausage or bacon, scrambled or fried eggs and fresh fruit!

Are pumpkin oatmeal muffins healthy?

Made with wholesome old-fashioned oats, nutrient-rich canned pumpkin puree and unsweetened almond milk, these oatmeal muffin cups are a highly nutritious breakfast option. They’re easy to make dairy free, gluten free and refined sugar free. You can also add extra healthy ingredients like nuts and fruits!

As for the make-ahead aspect, these oatmeal cups are a great choice. They can be prepared as early as 3 months in advance! If you’re looking for ways to level up your meal prep game, you need these breakfast muffins in your life.

pumpkin oatmeal muffins on a wire cooling rack

Muffin Variations

These soft, chewy, texture-filled pumpkin spice oatmeal muffins are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable. Here’s a few ideas for making them your own:

  • Chocolate chips. A must in my opinion! You can use mini or regular baking chips. You can also experiment with semi-sweet or milk chocolate chips. Feel free to use a bit more than 1/4 cup, if you want these extra chocolatey.
  • Nuts. We love adding chopped pecans or walnuts for extra texture and crunch.
  • Dried fruit. Raisins, craisins, cranberries or any other dried fruit give these muffins a nice added sweetness.
  • Shredded coconut. If you’re a coconut fan, adding in some unsweetened shredded coconut would be a fun and tasty option.
  • Banana oatmeal muffins. If you really want to change these oat cups, swap out the 1 cup of pumpkin puree for 1 cup of mashed banana (about 3 medium bananas). Be sure your bananas are extra ripe!

How to Store Pumpkin Oatmeal Muffins

Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. When ready to eat, reheat them in the microwave for 20 to 30 seconds or enjoy cold.

To Freeze Pumpkin Oatmeal Muffins

These oatmeal muffins freeze beautifully! Allow them to cool completely after baking, then place them in a freezer-safe zippered bag or in an airtight container and freeze for up to 3 months. Be sure to label the bag with the date! When you’re ready to eat one, you can microwave it for 45 seconds to 1 minute or until warm. They will last for up to 3 months in the freezer.

pumpkin oatmeal muffins topped with chocolate chips

Pumpkin and chocolate are the perfect flavor pairing, and these muffins are no exception. I make a batch of chocolate chip pumpkin oatmeal muffins almost every week during the fall months. They’re even great to pop in the kids’ lunchboxes for a welcome treat! Watch the video in the recipe card to see just how easy these pumpkin muffins are to make.

RECOMMENDED TOOLS FOR BAKING oatmeal MUFFINS

Here’s a few of my muffin-baking essentials:

  • Mixing bowls – Any mixing bowls will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.
  • Nonstick muffin pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.
  • Silicone muffin cups – I love using these for this recipe instead of a full muffin pan! The muffins don’t stick at all and these are reusable and easy to clean. They also add a fun pop of color to baking that kids usually love. These cups are also great to add to kid’s lunches to help divide snacks and keep them from getting mushy.
  • Cooling rack – I wouldn’t say a wire rack for cooling is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.

More Pumpkin Recipes To Try:

If you’re a pumpkin fan like me, enjoy these other favs!

If you try this pumpkin oatmeal muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

3 stacked pumpkin oatmeal muffins with chocolate chips
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Pumpkin Oatmeal Muffins

These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors!

Ingredients

  • 2 1/4 cups (203 grams) old-fashioned rolled oats, gluten free as needed
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup pumpkin puree, (not pumpkin pie filling)
  • 1 egg or 2 egg whites
  • ¼ cup pure maple syrup, (honey works too)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk, (any milk will work)
  • ¼ cup chopped pecans or walnuts, optional
  • ¼ cup dried craisins or any dried fruit, optional
  • ¼ cup mini or regular chocolate chips, optional, but recommended

Instructions 

  • Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, spices and salt. Add pumpkin, egg, maple syrup, vanilla extract, milk and optional add-ins (if using). Stir well to incorporate.
    mixing oats with pumpkin and chocolate chips in a large mixing bowl
  • 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.
    muffin pan filled with pumpkin oatmeal muffin batter
  • 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.
    pumpkin oatmeal muffins on a wire rack to cool

Notes

Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips.
How to Store Pumpkin Oatmeal Muffins
Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. When ready to eat, reheat them in the microwave for 20-30 seconds.
To Freeze Pumpkin Oatmeal Muffins
Allow them to cool completely after baking, then place them in a freezer-safe airtight container or baggie and freeze for up to 3 months. When ready to eat, you can microwave them for 45 seconds to 1 minute or until warm. They will last for up to 3 months in the freezer.
Serving: 1muffin, Calories: 116kcal, Carbohydrates: 20.3g, Protein: 2.9g, Fat: 2.7g, Saturated Fat: 1g, Cholesterol: 16.2mg, Sodium: 103.3mg, Fiber: 2.3g, Sugar: 9.1g

Did you make this recipe?

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