THE BEST PUMPKIN OATMEAL MUFFINS RECIPE
THE BEST PUMPKIN OATMEAL MUFFINS RECIPE!
If you love all things pumpkin, read this post to make the best recipe for pumpkin oatmeal muffin cups!
You and your entire family will love them, so make sure to get the recipe at the end!
Enjoy!
Well, September at last. Schools are back; the mornings are getting chilly and the evenings are getting shorter. Do you know what that means?
Autumn is just around the corner here in Ireland.
I love all about Autumn with its beautiful shades of red and orange on trees, and the cosy nights in ….. nothing says home like a hot drink and home baked goods in front of the fire!
To celebrate the imminent arrival of Autumn, AKA pumpkin season, I could not skip a recipe or two that involve this wonderful squash!
Today I’m going to share with you my favourite recipe for yummy pumpkin oatmeal muffins cups.
This recipe is very simple and easy to put together. Most importantly, it’s totally customisable to your taste, and these pumpkin oat muffins can be frozen.
To get you in a Halloween spirit, I also have another post that you can check now. DON’T FORGET TO GET THE FREE PRINTABLE WITH A HALLOWEEN ACTIVITY PACK FOR THE KIDS!
WHY MAKE PUMPKIN OATMEAL MUFFINS?
I love all things pumpkin: pumpkin soup, pumpkin pie, roasted pumpkin, pumpkin bread, and so on.
And if you are a pumpkin lover like me, you will know that there are so many good pumpkin recipes out there.
These pumpkin baked oatmeal cups are so soft and chewy and they are an ideal treat for this time of year.
They are so full of flavour, and the pumpkin spice adds that special touch…..you will love them!
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OATMEAL CUPS FOR EASY BREAKFASTS
If you have made baked oatmeal before, you know what a wonderful breakfast option it is.
Likewise, these pumpkin muffins are a great way to start the day, especially on busy mornings.
They are the perfect grab-n go breakfast, approved by adults and children too!
If you are looking for inspiration for healthy breakfasts, why don’t you check this post and grab the free printable with all the recipes?
ARE OATMEAL CUPS THE SAME AS BAKED OATMEAL?
Unlike porridge and plain oatmeal, baked oatmeal is cooked in the oven. This gives the oatmeal a creamy but “hard” consistency. Baked oatmeal can be eaten with a fork or a spoon, depending on the other ingredients used in the recipe.
Oatmeal cups on the other hand, are sturdier, and because they are cooked in muffins paper liners, they can be stored in little boxes and carried for a breakfast on the go option, or a quick snack or picnic at the park.
ARE THESE PUMPKIN OATMEAL MUFFINS HEALTHY?
Guys, I need to come clean here: this pumpkin muffin recipe is healthy-ish…..
It is after all home baked. But you will need ingredients like butter which of course is not the healthiest option.
CAN YOU SWAP INGREDIENTS TO MAKE HEALTHY PUMPKIN MUFFINS?
Read the instructions and tips given with the recipe, and I’ll share with you my ideas to turn these muffins into a healthy pumpkin recipe.
PUMPKIN BAKED OATMEAL CUPS ARE:
- So easy to make;
- Made with only a few simple ingredients;
- Wholesome and filling for busy mornings;
- Made using only one bowl;
- Refined sugar free (as you only need maple syrup);
- Easy to turn into gluten and dairy free by swapping some ingredients;
- Naturally flavoursome thanks to the pumpkin pie spice used in the recipe;
- Easy to freeze;
- Loved by the whole family.
PUMPKIN OATMEAL MUFFINS NO FLOUR: GLUTEN FREE!
This recipe is totally gluten free cause it doesn’t require any flour (as long as you use gluten free oats of course).
THE BEST PUMPKIN OATMEAL MUFFINS RECIPE
Before I share the recipe with you, let me give you some ideas.
These are the best pumpkin muffins. They are so yummy that it is very unlikely that they will last for more than a day. However, in the odd chance that it should happen, you can easily store them in a large ziplock bag or airtight container in the fridge. Discard any left over after a week max, or freeze them before they go off.
When the pumpkin cravings hit you, just take one from the refrigerator and warm it up a little in the microwave.
CAN YOU FREEZE PUMPKIN MUFFINS?
I strongly recommend you make a double batch of these super flavoursome pumpkin oatmeal muffins cups. Eat what you want on the first day, and freeze the rest.
When taking them out of the freezer, you can either thaw them overnight in the fridge, or put straight in the microwave to defrost them.
Make sure they are completely defrosted before consuming. Most importantly, especially when using a microwave, as this oven doesn’t heat up food homogeneously, make sure they cool down a little before eating, to avoid scolding.
HOW TO MAKE PUMPKIN OATMEAL MUFFINS CUPS
This recipe is so easy and quick that it will come together in under half an hour in total.
It doesn’t require any food processor or hand mixer, just a medium bowl (or a large bowl if you are making a double batch), a muffin pan (or mini muffins tins), and a spoon.
This recipe yields about 12 cups.
Remember that you cannot make this pumpkin batter unless you are ready to bake right away. If you mix the ingredients and let them sit for any length of time, the oats will soak up all the liquids and the batter will be dry and hard.
Enjoy!
PUMPKIN OATMEAL MUFFINS RECIPE
INGREDIENTS:
- 1/4 cup of butter (see tips);
- 2 large eggs, beaten (see tips);
- 1 and 1/2 cups of milk (see tips);
- 2/3 cup of pumpkin puree;
- 1/2 cup of pure maple syrup or honey;
- 3 cups of rolled oats;
- 1 tsp of baking powder;
- 1/2 tsp of vanilla extract;
- 1/4 tsp of salt;
- 1/4 tsp each of ground cloves, ground cinnamon, ground ginger, ground nutmeg and allspice (if you prefer, you can substitute with 2 tsp of store bought pumpkin spice blend);
- 1 cup of extra ingredients (see tips).
- Brown sugar or coconut sugar to top (optional).
INSTRUCTIONS:
Preheat your oven to 350°F (180°C).
Generously spray a muffin pan with nonstick cooking spray. I prefer to avoid the non stick sprays, so I use muffins liners instead.
In a small bowl, gently melt the butter over a double boiler.
In a large mixing bowl, add the dry ingredients first (oats, baking powder, salt and spices). Mix well to combine. Slowly add the wet ingredients (melted butter, beaten eggs, pumpkin puree, vanilla extract, maple syrup and milk). Stir well.
Gently, and with the aid of a spatula, fold in your optional ingredients and mix till all ingredients are well combined.
This pumpkin batter will be a little runny.
Spoon batter in the prepared mini muffins tins or muffins pan. Make sure to divide it equally, carefully leaving some “liquids” in each cup (otherwise the muffins will be too dry after baking).
Top with sugar or any other toppings of choice (optional, but yummy!)
Bake for about 25 minutes, or until golden brown on top.
If you feel that the tops are browning too fast, but the cups are not done inside, simply cover the muffins with some aluminium foil.
Once the muffins are thoroughly cooked, remove from the oven and place them to cool down, at room temperature, on a wire rack.
Wait at least 10 minutes before biting…..I know it’s hard, but you got this my friend!
TIPS: HOW TO MAKE VEGAN PUMPKIN OATMEAL MUFFIN CUPS
Butter can be substituted with a light oil such as vegetable oil. Don’t use olive oil for this recipe as it is too heavy in taste. For a healthier version, use coconut oil instead, but make sure you melt it first.
PUMPKIN OATMEAL FLAX MUFFINS
The eggs in this recipe act as a binding agent. In other words, they keep all ingredients together and help the oatmeal cups to be less crumbly once cooked. But, if you’d rather not use eggs, and want to make vegan pumpkin oatmeal muffins, use flax eggs instead (use 1 Tbsp of flax seeds for each egg).
PUMPKIN OATMEAL APPLESAUCE MUFFINS AND PUMPKIN OATMEAL BANANA MUFFINS
Apple sauce or mashed bananas are also a good idea. If you want to bake pumpkin oatmeal muffins with applesauce (or mashed banana), simply swap the eggs for 1/3 cup of apple sauce (or the mashed banana)!
The milk in this recipe can be any one you prefer. Feel free to experiment with plant based types like soy or almond milk.
I recommend you use pumpkin puree for this recipe, and avoid the sugar loaded, store bought pumpkin pie filling.
When it comes to extra ingredients to use as fillings or toppings, you can choose anything you like. Here are some ideas: chopped nuts such as pecans and walnuts; dried cranberries or raisins; chopped apples or carrots; shredded coconut; chia seeds.
My best advice would be to add chocolate chips. Surely, who doesn’t love pumpkin chocolate chip muffins (you can purchase dairy free chocolate chips)!
Lastly, let’s talk about oats. In this recipe you will use old fashioned rolled whole oats. I find that they work best, in terms of texture and cooking times.
You can’t use quick oats as they will cook unevenly in the oven.
If you want to use steel cut oats, you would have to let them soak in the milk of your choice for at least 30 minutes before using them. Also, they require longer cooking times.
I personally have only ever used rolled oats for this pumpkin oatmeal muffins, so I can’t recommend any other type.
PUMPKIN OATMEAL PROTEIN MUFFINS
If you want to give this recipe a protein boost to keep you filled for longer, you could spread some nut butter on them. I personally love almond butter, but my absolute favourite is cashew butter. Try any of those for a super breakfast, or simply smother them with peanut butter…. The choice is yours!
If you liked this recipe, make sure to check my other posts in the “MY COUNTRY KITCHEN” category!
Till next time, Dee.
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Hi, I’m Dee!
Mom of three; printables creator, natural solutions, simple living and homemade food enthusiast; “Outlander” fanatic.
When I’m not busy writing and designing, you can always find me covered in a cloud of flour in the kitchen, playing and crafting with my children, or making up some blends with my Essential Oils. Also I’m practically obsessed with Crystals and reading during my spare time.
Come along on our crazy journey as a family living in the countryside of Ireland!
