Pumpkin Oatmeal Cups


It’s fall! Can’t you tell by my recent posts? Breads, soups, butternut squash, oatmeal, sweet potatoes and PUMPKIN have been dominating my thoughts and this morning was no different. I woke up with a craving for pumpkin and I decided to make a variation of my Banana Oatmeal Cups specifically for the season.

Boy I’m glad I took a shot! These came out fantastic! Moist portable pumpkin oatmeal muffins with just a touch of sweetness. They are super easy to make, easy to eat and me and the little guy absolutely loved them.

Here’s what we did… Pumpkin Oatmeal Cups

  • 1 15oz can of pumpkin (420g)
  • 1/2 cup vanilla Almond milk (I used unsweetened)
  • 2 eggs
  • 1 tbsp Baking powder
  • 3 cups (240g) Old Fashion or Rolled Oats
  • 1 tbsp pumpin pie spice
  • 1/3 cup of brown sugar or sugar in the raw

Preheat oven to 375 degrees

Mix all ingredients together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Pumpkin Oatmeal Cups - inside

We were having fun taking pictures this morning but my bad photography skills only resulted in this one. A little blurry but fun. :)

Approx Nutritional Information per serving
Servings Amt per Serving
15 1 Oatmeal Cup
Calories Fat Fiber WWPs
97 2g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
6g 0g 18g 4g
Posted in: 2 WWP, 3 WWPP, Breakfast Ideas, Muffins Ideas, Snack Ideas, Toddler Approved, Vegetarian Ideas
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67 Comments and 4 Replies

  1. roni

    Umm they are regular size. they don’t rice much so they are the size of a regular muffin tin cup. Honestly.. I can’t eat only 1. 2 is perfect. :)

  2. Dana

    Those look yummy!

    Thank goodness the pumpkin shortage is over! I like to make pumpkin fluff and mix pumpkin with cake mix for cupcakes.

  3. Jami

    I came home tonight, saw this recipe and had to start making it. Two things I changed, I used organic whole milk. I’m trying to get pregnant (2.5 years now) and The Fertility Diet suggests using whole milk for the saturated fat. I also added in 40 grams of chopped walnuts. I’m trying to get more of them in my diet. When I put this in my WW recipe builder with those changes I got 2 also, maybe it’s more as you have more, but for one it didn’t change much. About to throw them in the oven. Can’t wait!

  4. roni

    Jami – That makes sense as I think these are just two points. 1.something

    I was going to suggest nuts as a great addition! Let us know how they come out!

  5. Tricia

    These look great – but my head is still spinning from the concept of pumpkin in a can. Do you mean like baby food? This puzzled Australian would cook & purée pumpkin … Or do you mean a tin of pumpkin soup? See, you’ve left me in need of a cup of tea & a raspberry muffin to ease my befuddled brain : )

  6. Julie

    These sound yummy and I’ll definitely try them since they are gluten free. My daughter and I will love having something new to try and I’m sure the rest of the family will too.

  7. Tricia

    Thanks, Roni – a whole new world of handy veges! I’ve been to the US of A a couple of times and it always amazes me how we can have such different foods in our countries. I’ll be giving your pumpkin & oat cups a try – without the quick grab of pumpkin in a tin. They look great for freezing for school lunches and Mummy Munchies!

  8. roni

    I do. I was going to but decided to take the easy way out. :) I think a good mix of honey and molasses would be great. I’d start with at least 2 tbsp of each but I can’t be sure without trying it.

  9. Shana

    Glad you finally tried these with pumpkin! I think you were challenged to do so last year. I have made them using stevia instead of the sugar. They are yummy! It is such a versatile recipe.

  10. Jami

    They turned out great! I had two for breakfast. Hubby wasn’t thrilled, didn’t disklike them but you could tell he didn’t really care for them, so they are all mine!

  11. Marla

    Roni, You beat me to it!! Well, I’m glad that you did it first and I know that it will be good. I think I’ll add walnuts to mine. Even though I still have that pumpkin bread stuck in my head, I think I’ll do these too.
    Thanks for being the guinea pig. LOL

  12. Jan

    Made these today and really like them. I filled up to the top, 12 muffins. I would have liked for them to be a little sweeter. I’m thinking of either adding a fee tbsp of molasses or a chopped apple. Texture wise, love their denseness and texture.

  13. roni

    Thanks for the feedback Jan – I went REAL easy on the sugar as I try not to make my baked goods overly sweet. Love the idea of apple.. or I was thinking raisins!

  14. Jan

    Ooh, raisins would totally do the trick! Thanks! Oh and I might add that I use skim milk rather than almond milk because that’s what I had on hand. Maybe some sweetness, including vanilla flavor, would have come from the almond milk. But none the less, my 5 year old loves them the way they are!

  15. Kelly

    I was going to make a pumpkin bread based on your banana nut bread recipe but… now this is even yummier sounding. I’m adding chocolate chips to mine maybe as a layer on top, after the chips have melted spread it out so that way after it has cooled off its a hard chocolate shell on top… :D drool!

  16. Nicole

    This is too funny; I wanted to try to make pumpkin oatmeal cups based on the banana ones just a couple weeks ago but I didn’t have enough faith in my recipe morphing skills. I think I will definitely try this version soon though!

  17. Hally & Adam

    These came out terrific! And toddler & 4yr old approved. I loved that they were easy. I loved that there wasn’t that much sugar. We used TJ’s pumpkin in the can. PERFECT! ps…I think I may try making them into balls next time and using them @ the Halloween party?

  18. Leslie

    So I made these but forgot the sugar…any thoughts on how to fix? I put a smear of peanut butter on top and it was good but would welcome other suggestions.

  19. ortal

    I actually used brown sugar/splenda mix, (2tbsp and 2 tsp = 1/3 cup) so I thought it was just how I made them. I think next time Ill add a little honey (I love honey/pumpkin together) or something. But they are still very good as is, and I served them to my daughter as a side to her dinner rather than a dessert and she ate them up.

  20. ortal

    oh BTW, I plugged the slightly modified recipe into livestrong (using the almond breeze I already had, egg beaters, and the splenda/brown sugar mix) and they came out as:
    Calories 88
    Calories from Fat 13.1
    Total Fat 1.46g
    Saturated Fat 0.21g
    Cholesterol 0mg
    Sodium 17.99mg
    Total Carbohydrate 15.86g
    Dietary Fiber 2.98g

    which is 1 point each, three points for 2.

  21. Crystal

    Thank you so much for posting these. It’s like you read my mind. I have been searching high and low for a flour free pumpkin oatmeal muffin. I am definately going to make some of these tonight.

  22. steph

    These are amazing! I’m gluten-free, so I seriously appreciated this recipe. I made them tonight for a family gathering, but realized too late that almond milk doesn’t work so great when there’s someone with nut allergies. Looks like I’ll have them all to myself, now.

    In the future, I might try soy milk for the nut free folks. I actually had almond milk in the fridge already, though, and it’s seriously yummy.

  23. Kimberly

    I have not had bread or any bread-like product outside of corn tortillas since August. This recipe is a godsend to me. It follows the rules of my diet plan and allows me to have something resembling bread.

    I added cranberries to mine and used 1/4 cup of Splenda Brown Sugar instead and they are a dream.

    This is a picture of my efforts:

  24. Shana

    Made these and the banana oatmeal cups with my girls (ages 9 &4) for Christmas brunch. We added mini choc. chips and dried cranberries and cinnamon only (instead of pie spice.) Yummy!

  25. Christine

    I *finally* had a chance to make these today with a few modifications based on comments and some other recipes. I processed 1 c of the oats to make an oat flour and I used agave nectar instead of the sugar. Then I added 1 t vanilla, 1/2 t salt, 1/4 c ground flaxseed, 1/4 c pumpkin seeds, and 1/4 c raisins plumped in boiling water for 5 minutes. I made 18 instead of 15 to keep the muffins at 2 points each – they are yummy! Thanks very much for the recipe!! :-)

  26. ryan

    Has anyone ever frozen these or the vegan pumpkin cookies? I made both of them with applesauce! And they are yummy…no eggs. Thanks for the new recipes!

  27. Sally

    Just put these into the weight weatchers recipe builder and these are now 3 points on the new Points Plus Program, still good!

  28. Amy

    These were AMAZING!!! I was craving something sweet and starchy, and they totally hit the spot! I love that there’s not a lot of sugar in them…and there is no flour. I substituted coconut milk for the milk and maple syrup for the sugar and they are fabulous! So moist and easy to make. Waiting to see if my husband likes them…mmmm.

  29. Eileen

    Had to make these right away. So easy and delicious. I used sweet potato instead of the pumpkin and added 2 T. of ground flaxseed. The kids will surely make these disappear! :)

  30. VaBelle35

    Just made these after pinning them on Pinterest. They are very good. I added 1/4 cup of flax seed and 1/4 cup of wheat germ. Probably should have reduced the oats by 1/2 cup but they are still very moist and flavorful. I also used sucanat instead of brown sugar only because I’m trying to use up the bag I bought (not a big fan on it).

    I just made 12, I didn’t feel like fussing with 2 pans.

    I like the idea of adding walnuts. Next time :D

    I’m going to try feezing some. I’ll let you know how they turn out.

    Thanks for posting this.

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