Pumpkin oatmeal muffins are 21 Day Fix approved and perfect for breakfast, an afternoon snack, or treat anytime. The muffins can be customized to please the tastes of your whole family.
Confession #59 – A muffin with my coffee is my version of morning perfection.
Something about this combo feels so simple, so peaceful, so relaxing.
It doesn’t matter that I’m not actually sitting to eat said muffin or leisurely sipping my coffee while reading my Kindle. Oh no…I’m usually shoveling bites and gulping my coffee while doing a million other things.
But my mind is easily tricked by food, and these warm, comforting pumpkin oatmeal muffins have breakfast in bed written all over them.
And just like my original Baked Oatmeal Cups, you can easily customize these for the whole fam. Nothing says relaxation like kids and chocolate chips before 8 am, at least in my house that is!
I hope you enjoy these baked pumpkin oatmeal muffins. Here’s the recipe!
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21 Day Fix Pumpkin Oatmeal Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Pumpkin oatmeal muffins are 21 Day Fix approved and perfect for breakfast, an afternoon snack, or treat anytime. The muffins can be customized to please the tastes of your whole family.
Ingredients
- coconut oil spray
- 1 cup of organic pure pumpkin puree
- 2 eggs
- 1/3 cup pure maple syrup or honey
- 1 tsp of pure vanilla extract
- 3 cups of gluten free oats (or regular if not gf)
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp Himalayan salt
- 1 1/2 cups of unsweetened vanilla almond milk (or milk of your choice)
- toppings – chopped pecans or walnuts, dark chocolate chips, dried cranberries, or raisins
Instructions
- Preheat oven to 350 degrees. Coat muffin tin with coconut oil.
- Combine pumpkin, eggs, maple syrup, and vanilla in a large bowl. Mix well and set aside.
- Combine oats, spices, and baking powder in a small bowl, stir well and combine with pumpkin mixture.
- Stir in almond milk and mix well.
- Divide oatmeal evenly between prepared muffin cups and add toppings of your choice.
- Bake 26 to 30 minutes or until brown.
- Let cool and serve, or save for the week ahead!
Notes
Each muffin is 1/2 YELLOW and 1/4 GREEN (unless you count your pumpkin as a PURPLE). If you add chips or nuts, be sure you factor that in.
Nutrition
- Serving Size: 1
Keywords: gluten-free, pumpkin, muffins, snack, breakfast, dessert, gluten-free, vegetarian
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Bekki says
How many muffins is this recipe designed for?
Nancylynn says
12
Heather B says
Which container does dark choc chips fall under? Very excited to have found your blog, recipes, and FB page! Thx.
Nancylynn says
If it’s just a couple, I don’t worry about it. But they are a yellow if you use a full orange containers worth of chips per muffin. Hope this helps and so excited you found the blog, as well! Welcome!
Kristen says
What r u talking about different colored containers? Please fill me in!
Nancylynn says
Hi Kristen! Have you heard of the 21 Day Fix? I’d love to chat with you more about it!
Amber says
Do you have a calorie, carb, fiber count?
Amber says
Calorie, carb, fiber count?
Nancylynn says
To find nutrition info, my fitness pal is really helpful! I don’t include it because I don’t count calories….
https://www.myfitnesspal.com/
Jessica says
Hi, would this recipe count as 1/4 a purple container also? Thanks!
Nancylynn says
I count pumpkin as a green because, in all due respect to Autumn, I don’t understand how she calls it a purple!
Lauren says
Should these be stored in the refrigerator?
Nancylynn says
I usually do!!
Holly says
Pumpkin is a fruit
Katie says
These are soooo awesome! I love bananas in baked goods, so in my next double batch (I always double everything to meal prep!) I am going to try half pumpkin and half banana, for added sweetness 🙂
Nancylynn says
I’m SO glad! Please let me know how the half and half goes!
Donna says
I’liked your other 21 day fix muffin recipe so decided to try this one. I thought these were too bland. I worried that’d be the case when I was making them. I’m gong to try 1/2 pumpkin, 1/2 banana next time. I think more sweetness will do the trick.
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Nancylynn says
SO sorry that you didn’t love this one, but hopefully your substitutions will help improve them for you.
Jess says
Hi! Love your recipes and have a question. This one calls for 1 cup of pumpkin puree, counted as a green. I was looking at your post on calculating container counts from recipe info and it said to divide the total container count of the recipe by number of servings. My thinking is this one would be 1÷12 since the puree is one cup and green containers are one cup. That comes out to .08, not .25 as the container count of 1/4 green indicates in the container summary. What am I missing? Also, do the almond milk, honey and eggs not have container counts because they would be negligible? Thanks for your help!
Nancylynn says
I see what you are saying and you are correct – I rounded up to 1/4 because the pumpkin is a puree and therefore cooked down (like tomato sauce for example), so I took the liberty to increase it. I hope this makes sense?
Jess says
Can you explain how 1/4 green is areived at? And wouldn’t the almond milk count as a blue container? Also, wouldn’t the honey be at least 1 sweetner teaspoon? Thanks!
Nancylynn says
Almond milk counts as a teaspoon – https://confessionsofafitfoodie.com/21-day-fix-updated-food-list/. So the entire recipe has 1 1/2 teaspoons that would need to be divided by 12 to count.
Also, yes, the honey would be 1 sweetener teaspoon. This recipe is 4 years old, way before anyone talked about sweetener teaspoons (Autumn still doesn’t :).