Pumpkin Oatmeal Muffins
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!
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. My kids love these for an easy breakfast or after school snack and I often enjoy them as dessert with a cup of 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. These freeze well too, so make a double batch!
Ingredients in Pumpkin Oatmeal Muffins
There’s a good chance you have everything you need for this easy recipe! 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 is what gives these oat cups that classic pumpkin pie flavor.
- 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!
How To Make Pumpkin Oatmeal Muffins
Making pumpkin oatmeal muffins is as easy as 1, 2, 3! Just grease your muffin pan and you are ready to bake.
- Mix dry ingredients and then add in wet ingredients (per recipe below). Incorporate any additional mix-ins to the batter.
- Once you’ve combined wet and dry ingredients, allow the mixture to set and thicken for about 3-5 minutes before spooning it 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 muffins to cool for 10 minutes before serving.
- 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.
- Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for an extra special presentation.
- 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 mashed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with almond butter.
These soft, chewy, texture-filled pumpkin 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.
- Nuts. We love adding chopped pecans or walnuts for extra texture and crunch.
- Dried fruit. Raisins, craisins 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.
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. Once ready to eat, just reheat them in the microwave for 20-30 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 zippered bag or in an airtight container and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm. They will last for up to 3 months in the freezer.
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 below to see just how easy these pumpkin muffins are to make.
More Pumpkin Recipes To Try:
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.
Pumpkin Oatmeal Muffins
- 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
- 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.
- 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.