Individual Pumpkin Baked Oatmeal Muffins – 3 ways!
Now that it is finally feeling like fall, I have been on a pumpkin everything kick. There is something so cozy about enjoying a pumpkin treat on a crisp fall day!
These pumpkin baked oatmeal muffins are the perfectly portioned way to enjoy a pumpkin flavored treat for breakfast. I love to top a couple muffins with greek yogurt and a few extra chocolate chips, but you can also eat them topped with nuts or milk–or eat them as is!
I included three different ways to make the pumpkin baked oatmeal muffins: plain, with chopped nuts or with chocolate chips. They are easy to customize to your liking– just choose ~1/2 cup total of add ins!
We have recently started doing baby led weaning with Henry. These muffins are a great way for little ones to eat oatmeal since they are so easy for them to hold. When I was making muffins for him, I did not add chocolate chips or nuts. I filled about 6 muffin cups with this batter and then added chocolate chips to the remaining batter that my husband and I would eat and baked them all at once.
You can store them in the refrigerator in an air tight container for a no hassle, grab and go breakfast, all week long! They also freeze well. To defrost, microwave them for 1-2 minutes.
Here is how to make them:
Individual Pumpkin Baked Oatmeal Muffins
Perfectly portioned baked oatmeal makes a quick and healthy fall breakfast!
Ingredients
- 1 15 oz can pumpkn purée
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1/2 tablespoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 1/4 cups almond milk
- 2 1/2 cups dry old fashioned oats
- 1/2 cups chocolate chips or chopped nuts (optional)
Instructions
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Preheat oven to 375 degrees. Use cooking spray to grease muffin pan or use silicone muffin liners.
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Whisk together pumpkin, brown sugar, maple syrup, eggs, pumpkin pie spice, salt, baking powder and vanilla. Once combined, whisk in almond milk.
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Stir in oats and add chocolate chips or nuts if desired. Fill muffin tin with ~1/4 cup of mixture in each cup. Bake for 30 minutes. Let cool 5-10 minutes before serving.
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Can be served warm or cold. Top with greek yogurt, nuts, milk or enjoy plain! Store in an airtight container in the refrigerator or freeze to save for later.
Recipe Notes
To make this recipe Baby Led Weaning friendly, I do not add chocolate chips or nuts. You may choose to reduce or eliminate the sugar for your baby as well.
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