Baked Pumpkin Oatmeal Muffins

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.

Baked Pumpkin Oatmeal Muffins- The perfect grab-n-go breakfast or healthy snack! {kid friendly and gluten-free}

The only problem with your typical baked oatmeal, is 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!!

Baked Pumpkin Oatmeal Muffins- The perfect grab-n-go breakfast or healthy snack! {kid friendly and gluten-free}

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 pecans, craisins and chocolate chips, 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. I could even see a banana version… use a large ripe banana in place of the pumpkin and season with cinnamon rather than pumpkin pie spice. Lots of possibilities!

Baked Pumpkin Oatmeal Muffins

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 10 muffins

Baked Pumpkin Oatmeal Muffins

Baked oatmeal that's perfect for a grab-n-go breakfast or snack!

Ingredients

  • 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)
  • *If you do not have pumpkin pie spice, use 1 teaspoon of ground cinnamon and 1/2 teaspoon each of ground ginger and nutmeg.

Instructions

  • Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
  • In a separate bowl, mix pumpkin, 1 egg (or 2 egg whites), maple syrup, vanilla extract, milk and add-ins. Add pumpkin mixture to the oats and stir to incorporate.
  • Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
  • Fill muffin pan almost completely full with oatmeal mixture. The muffins will not rise.
  • Bake for 30-35 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.

Notes

Nutritional info calculated with 1 egg and 1/4 cup Enjoy Life mini chocolate chips. The addition of nuts and fruit was not included. Calculated per muffin- calories: 126, fat: 3.8g, protein: 3.5g, carbs: 21.6g, fiber: 3g, sugar: 9.7g, potassium: 10.4mg excellent source of vitamin A and good source of B-12

http://www.hungryhealthygirl.com/2013/10/24/baked-pumpkin-oatmeal-muffins/

If you’re enjoying a leisurly 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.

Baked Pumpkin Oatmeal Muffins- The perfect grab-n-go breakfast or healthy snack! {kid friendly and gluten-free}

 

Of possible interest:

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Comments

  1. Ooo these would be fantastic for on-the-go snacks and quick breakfasts! Thanks for sharing!
    Alison @ Daily Moves and Grooves WIAW: Strange But GoodMy Profile

  2. These are perfect! I’m going to make a bunch and then freeze them for those on-the-go kind of mornings.
    Davida @The Healthy Maven Cauliflower TabboulehMy Profile

  3. 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!
    Amanda @ .running with spoons. . thinking out loud #50 .My Profile

  4. Love this recipe! I love a good muffin and combine it with pumpkin and I’m sold :)
    Danielle Do Christmas Cookies Make you Crazy? – The Path to Holiday SanityMy Profile

  5. Great recipe!! I love that they are so convenient to pack! And the look really pretty too, your photographing skills got amazing girl!
    Lucie Throwback Thursday – the past in picturesMy Profile

  6. I am pretty much sold on anything that involves oatmeal AND pumpkin. These are definitely perfect for breakfast on the go or for snacks!
    Hannah @ CleanEatingVeggieGirl Pumpkin Cocoa Overnight OatsMy Profile

  7. 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!
    Allison @ Life’s a Bowl Eggland’s Best Supports Breast Cancer AwarenessMy Profile

  8. 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!
    Giselle@myhealthyhappyhome Thursday ThingsMy Profile

  9. 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!
    Jocelyn @ Peace Love Nutrition Beautiful Yoga WatercolorMy Profile

  10. 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!
    Danica @ It’s Progression workout log: 10/27 – 11/2My Profile

  11. These muffins are healthy enough to eat for breakfast! thank you for sharing
    vicky and Ruth Home Made Orange & Cardamom Infused Ricotta With Figs And AlmondsMy Profile

  12. Hey would you mind letting me know
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    I must say this blog loads a lot faster then
    most. Can you recommend a good hosting provider at a honest price?

    Kudos,
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    web page web pageMy Profile

  13. 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!

  14. The best muffins I ever made. Very healthy, easy to make.

  15. I used oat flour instead of rolled oats and OH-MY-GOSH! De-lish’!

  16. 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 [6] and chopped dried apricots [6] and chopped blanched almonds [ approx 1\4- 1\3 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!

  17. Barbara R. says:

    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!!

  18. I just put these in the oven! Do you have the nutrition facts? Mostly concerned with calories, fat, and sugar. Thanks!

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