Pumpkin Oatmeal Muffins are super tasty and loaded with pumpkin puree, delicious fall spices, sprinkled with a handful of chocolate chips and are the perfect cozy treat for breakfast, snacks or freezer meal prep! 

I knew my original Baked Oatmeal Bites would be amazing with a bit of pumpkin and pumpkin spice! So I know you’ll love this recipe! Plus, I literally can’t get away from my pumpkin + chocolate chip combo! Pumpkin Chocolate Chip Bread, Pumpkin Chocolate Chip Cookies…as for pumpkin and oatmeal, I also have Pumpkin Energy Balls and Oatmeal Pumpkin Chocolate Chip Cookies. It’s getting out of hand… in the best way! 

A Pumpkin Baked Oatmeal Cup topped with chocolate chips on a book.

Why This Recipe Works

  • Perfect grab-n-go breakfast. These delicious and easy pumpkin baked oatmeal cups are an easy and portable breakfast or snack option. 
  • Easy to make. This delicious pumpkin oatmeal muffins recipe is easy to make and comes together in just 10 minutes of prep and 20 minutes of bake time. 
  • Healthy dessert recipe. Packed with pumpkin puree, oats, and almond milk, this pumpkin oatmeal bites recipe is a delicious healthy dessert! 
  • One bowl recipe. All you need is one bowl! Easy peasy. 
  • Easy to freezer and store. You can make a double batch of these and freeze them to pull out and take on the go for a quick breakfast for those busy mornings! 

Ingredient Notes

Pumpkin Baked Oatmeal Cups ingredients in glass bowls on a white background.
  • Eggs: The eggs act as a binding agent to keep all the ingredients together as the pumpkin oatmeal chocolate chip muffins bake.
  • Almond Milk: You can use any milk you want: soy milk, regular milk, etc. 
  • Pumpkin Puree: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has extra spices and added sugar. 
  • Quick Oats: The quick oats are smaller than old fashioned oats so it will make the texture of the pumpkin oatmeal bites less chunky. There isn’t any all purpose flour in this recipe, it’s just the oats themselves that give structure. 
  • Brown Sugar: You can reduce the amount of brown sugar if you’d like or you can do half brown sugar half pure maple syrup for a healthier option. 
  • Baking Powder: The baking powder is the leavening agent that will help the baked pumpkin oatmeal cups puff up and rise. 
  • Pumpkin Pie Spice: Adding a bit of pumpkin pie spice will provide warm spices for a depth of flavor to the pumpkin oatmeal cups! 
  • Chocolate Chips: Adding chocolate chips is optional. You can also top the pumpkin baked oatmeal cups with chopped pecans or pepitas.

Step-by-Step Instructions

  1. Mix the wet ingredients. In a medium sized bowl whisk the eggs, almond milk (or regular cows milk), vanilla extract, pumpkin puree, and oil. 
A whisk stirring a light orange liquid mixture in a glass bowl.
  1. Add the dry ingredients to the wet ingredients. Add the quick cooking oats, brown sugar, ground cinnamon, pumpkin pie spice, baking powder, and salt. Whisk until smooth. 
A glass bowl with oats, brown sugar, pumpkin puree and baking powder in it.
  1. Portion out the batter. Use a large cookie scoop or pour batter into a greased regular sized muffin tin.
A whisk stirring Pumpkin Baked Oatmeal Cups batter in a glass bowl.
  1. Add chocolate. Sprinkle chocolate chips over the pumpkin oatmeal muffin batter. 
  2. Bake. These pumpkin baked oatmeal cups will bake in a 350°F oven for 20 minutes. The tops will appear set and lightly golden. Enjoy!
Pumpkin Baked Oatmeal Cups batter topped with chocolate chips in a muffin tin.

Recipe Tips

Serve these delicious pumpkin oatmeal bites with a tall glass of Pumpkin Juice! You can also make my Pumpkin Crepes for a complexly pumpkin breakfast! 

You can use whatever milk you’d like! I used almond milk for a low calorie, low sugar, and low fat option. 

You don’t have to add chocolate chips if you don’t want to! Or you can use mini chocolate chips instead. 

Don’t have quick oats? You can make your own but putting old fashioned rolled oats in a food processor and pulsing 1 time (maybe 2 times TOPS)! Quick oats are just smaller bits of old fashioned oats. 

This batter is liquid so when you are separating it into the muffin tin, be sure to have equal parts oats and equal parts liquid in each muffin cup. 

Don’t use muffin liners with this recipe since the batter is really runny it will soak up into the liners. 

For a healthier oil option, use coconut oil (in liquid form). 

Make Ahead, Storing, and Freezing

Don’t make this batter ahead of time. If the batter sits, the oats will soak up the liquid and you’ll have oatmeal textured batter. 

Store in an airtight container or large ziplock bag at room temperature for 3 days or in the fridge for 6 days.

You can freeze these pumpkin oat muffins! Simply let them cool completely then store in an airtight container or freezer safe zip top bag. These will last for 2 months in the freezer. When ready to eat, place in the refrigerator to thaw or microwave for about 30 seconds or until warm. 

Baked Pumpkin chocolate chip Oatmeal Cups in a muffin tin.

Recipe FAQs

Can I use old fashioned oats?

Yes you can, but just note that the oatmeal cups may bake up a little differently. Old fashioned oats are bigger than quick oats so the cups will be chunkier. You can turn your old fashioned oats into quick oats by pulsing them in a food processor for 1-2 pulses. You don’t want them to turn into a powder, you just want the oats to be a bit smaller. 

Are these pumpkin oatmeal muffins healthy?

Yes they are! But you can make them even healthier if you’d like! The pumpkin puree, oats, and almond milk are super healthy ingredients to get us started! There is sugar in this recipe, but you can reduce that and/or replace with maple syrup or honey if desired. 

Why is the batter runny?

The batter is runny because these aren’t like regular muffins. You won’t have a cake-like batter. These are oatmeal muffins not muffins with oats. So the batter will bake up into firm oatmeal texture. Don’t let the runny batter concern you! You’re doing it perfectly 🙂 

Chocolate Pumpkin Baked Oatmeal Cups  against a white background.

More Pumpkin Recipes

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Chocolate chip topped Pumpkin Baked Oatmeal Cups sitting on an open book.
Print Save Text Recipe Review
5 from 1 vote

Pumpkin Oatmeal Muffins

Delicious and easy pumpkin baked oatmeal cups are an easy and portable fall breakfast or snack option.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 oatmeal cups

Ingredients
 

  • 2 large eggs
  • 3/4 cup almond milk - or regular milk
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 1/4 cups quick oats
  • 1/2 cup brown sugar - packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 2/3 cup chocolate chips - optional (could top with chopped pecans or pepitas!)

Equipment

Instructions
 

  • Preheat the oven to 350°F. Spray a muffin tin with cooking spray, set aside.
  • In a large bowl whisk the eggs, milk, pumpkin puree, oil, and vanilla until smooth.
  • Add the oats, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk until smooth and evenly combined.
  • Use a large cookie scoop to portion out the batter into the 12 muffin tins.
  • Sprinkle the chocolate chips or pecans overtop (can top with whatever you'd like!)
  • Bake for 20 minutes. Remove from the oven and allow to cool in the muffin tin for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm, at room temperature, or cold.
  • Store the oatmeal cups in an airtight container in the fridge.

Notes

Store at room temperature in a ziplock bag for up to 3 days or in the fridge for 6 days. 
To freeze, let cool completely then store in a freezer safe container or bag for up to 2 months. Remove and let thaw or pop in the microwave to warm. 

Nutrition

Calories: 201kcal (10%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 6g (30%)Cholesterol: 37mg (12%)Sodium: 93mg (4%)Potassium: 117mg (3%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 1662IU (33%)Vitamin C: 1mg (1%)Calcium: 62mg (6%)Iron: 1mg (6%)
author: Whitney Wright
Course: Breakfast
Cuisine: American
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