PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | healthy breakfast recipes

PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | gluten free & dairy free

Pumpkin season is officially here, and I’m kicking it off with these delicious Pumpkin Spice Baked Oatmeal Muffin Cups. These babies are full of flavor, moist, and perfect as a healthy breakfast or snack on-the-go.

Additionally, they’re gluten free and dairy free. And, the kids will love them too! As a reminder, when it comes to oats, not all oats are truly gluten free. Some are processed in facilities with wheat-containing foods. So, if you’re sensitive or allergic to gluten (like myself), always buy oats that show a gluten free label on the bag.

PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | healthy breakfast recipes

Healthy Baked Oatmeal Muffin Cups for the Win!

These baked oatmeal muffins are packed with healthy, whole food ingredients – rolled oats, natural spices, pureed pumpkin, pure maple syrup, eggs, and pecans – which make them a much healthier choice than the pre-made pumpkin snacks at the store that usually contain artificial preservatives.

Not only are these baked oatmeal muffins made with simple ingredients, but they’ll keep you full and satisfied for hours. They’re a great healthy snack to pack for school, work, or on-the-go.

Paleo Weight Loss Meal Plans

How to Store and Reheat Baked Oatmeal:

These baked oatmeal muffins can be stored in the refrigerator in an airtight container for up to one week or in the freezer for up to 3 months. For storing in the freezer, I recommend wrapping each individual muffin and freezing them individually so you can defrost them individually when ready to consume.

These muffins can be eaten straight from the fridge, at room temperature, or warm. To reheat, you can pop them in the microwave for 20-30 seconds or in the oven at 350 degrees F. and heat for about 5-10 minutes.

PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | healthy breakfast recipes

Substitution Ideas:

  • Milk – Any type of milk can be used in this recipe, except full fat canned coconut milk. I like to use unsweetened almond milk, but you can also use regular milk, oat milk, light coconut milk, etc.
  • Maple Syrup – Because this is a Fall-inspired recipe, I prefer using pure maple syrup to sweetened because it gives a richer flavor, but you can also use raw honey or agave.
  • Pecans – Again, because this is a Fall-inspired recipe, I like to use pecans, but you can also use chopped almonds or walnuts.
PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | healthy breakfast recipes

PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | gluten free & dairy free

Recipe by Kayla ChandlerCourse: Breakfast, Desserts, Holiday Recipes, SnacksDifficulty: Easy
Servings

12

muffins
Prep time

10

minutes
Cooking time

25

minutes

These healthy baked oatmeal muffin cups are perfect for an easy on the go breakfast or snack.

Ingredients

  • Dry Ingredients:
  • 3 C. Old Fashioned Rolled Oats

  • 1.5 tsp Baking Powder

  • 1 tsp Pumpkin Spice (feel free to add more for richer flavor)

  • 1-1.5 tsp Cinnamon

  • Pinch of Sea Salt

  • Wet Ingredients:
  • 3/4 C. Canned Pumpkin Puree (see notes)

  • 2 Eggs

  • 1/2 C. Pure Maple Syrup

  • 1/2 C. Pecans, roughly chopped

  • 1 1/4 C. Unsweetened Almond Milk (or any type of milk)

Directions

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, add all of the dry ingredients and mix until fully combined.
  • In a separate mixing bowl, add all of the wet ingredients (only add 1 cup of the milk) and whisk until fully combined.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and continue whisking until fully combined. Add the additional 1/4 C. of milk and continue whisking.
  • Grease a muffin pan generously with oil. Using 1/4 C. measuring cup, scoop out some of the oatmeal mixture and transfer it to the muffin pan. Continue this process until all of the oatmeal mixture is gone. **Make sure each muffin slot gets some of the excess liquid along with the oats to ensure that the muffins aren’t too dry.
  • Optional: Add extra toppings, such as chopped pecans, nuts, chocolate chips, dried fruit, etc.
  • Bake muffins for 20-35 minutes or until the centers are set and the edges are slightly browned. Remove from oven and let cool for 10 minutes. Run a butter knife around the edges of the muffins and they should easily pop out of the pan.
  • Serve immediately or store in the fridge.

Recipe Video

Notes

  • Make sure you get the can of pumpkin that only contains pumpkin as the ingredient. Don’t get the one that says Pumpkin Pie. You can usually find these on the baking aisle.

Nutritional Info – Macros


Below, I’ve calculated the macros for one serving without the optional added toppings. 1 serving = 1 Muffin

Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 170 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat g 0%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 25g 8%
Dietary Fiber 3g 12%
Sugars 10g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

PUMPKIN SPICE BAKED OATMEAL MUFFIN CUPS | healthy breakfast recipes

Looking for More Healthy Fall-Inspired Recipes?

If you’re on the search for healthy Fall and Pumpkin inspired recipes, here’s a few of my favorites.

Don’t forget to tag me in your food photos if you make any of my healthy recipes and/or meal preps on Instagram – @KaylaJChandler – and I’ll re-share it on my Stories!

 

5 Comments

  1. Pingback: PUMPKIN PIE OVERNIGHT OATS | Healthy Fall Breakfast - Feelin' Fabulous with Kayla

  2. Pingback: Pumpkin Spice Baked Oatmeal Muffins – Flower's Jouney

  3. Dawn Outman

    I love these muffins they are great for a midday snack for me at work.

     
  4. Pingback: Pumpkin Spice Muffins! – Flower's Journal

  5. Pingback: How To Roast Pumpkin Seeds | Healthy Snacks - Feelin' Fabulous with Kayla

Leave a Comment

Your email address will not be published. Required fields are marked *

*