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Pumpkin baked oatmeal muffins are a healthy breakfast for on the go!

Individual Pumpkin Baked Oatmeal Muffins

Perfectly portioned baked oatmeal makes a quick and healthy fall breakfast!

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 muffins

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

  1. Preheat oven to 375 degrees. Use cooking spray to grease muffin pan or use silicone muffin liners. 

  2. Whisk together pumpkin, brown sugar, maple syrup, eggs, pumpkin pie spice, salt, baking powder and vanilla. Once combined, whisk in almond milk. 

  3. 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. 

  4. 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.