Pumpkin Oatmeal Muffins
Delicious and easy pumpkin baked oatmeal cups are an easy and portable fall breakfast or snack option.
Servings 12 oatmeal cups
Calories 201kcal
Equipment
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!)
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 | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 93mg | Potassium: 117mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1662IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg