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... 
- 1 15oz can of pumpkin (420g)
- ½ 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
- ⅓ 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.
We were having fun taking pictures this morning but my bad photography skills only resulted in this one. A little blurry but fun. 🙂
| 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 | |
Hi! These sound and look wonderful and I cannot wait to try them. My question is do you use Quick oats or the long cooking oats? I would appreciate a reply as soon as you can.
Thanks!
Lynn
I use Old Fashion or Rolled Oats.
These were just alright. Tasted more like oatmeal than pumpkin flavored. Wish it tasted more like pumpkin.
Oh! I didn't even catch that. If I have it right I believe that Baking Soda needs an acid but baking powder does not.
Either way, they aren't going to rise much since we aren't working with flour, but oats. The rise comes front he baking soda or powder making "bubbles" and those bubbles can't pop up the oats as much as they can say flour which is much lighter in a batter.
Thank you Roni for the chemistry education! I was just wondering if I was doing something wrong. I love the muffins though. And so easy to throw together.
Thanks for answering Roni. My comment was a little incorrect - your recipe calls for 1 tlb of baking powder and no baking soda. I'm still a little confused why some recipes use both, and some just one leavening agent. I love these muffins but they don't raise that much for me. Is that normal? Thanks again...I love how you experiment and tweak recipes. It gives me ideas to do the same! Thanks again:)
I love these muffins and make them all of the time. I just had a question about the amount of Baking Powder in them. It seems like quite a bit - 2 tlbs? Is that needed in order for the muffins to rise? And no Baking Soda? Just curious....Thank you for the great recipes:)
So funny you asked that because it's really just based on my experiments. Baking powder is probably a better choice now that I've learned a bit more about baking.
Picky 3 year old and 10 month old approved!
Thank-you! I have been looking all over for a recipe like this. We do banana oatmeal cups, but the kids have been wanting pumpkin ones. Thiis looks amazing and will be a lifesaver.
delicious I baked them for 30 minutes as they seemed too wet at 20 minutes In my oven 30 minutes was just perfect
does anyone know what the equivalent of 1/3 cup brown sugar when using stevia I would like to try them with the stevia instead of sugar
This should help Maureen! http://www.stevia.com/Stevia_Sugar_Substitute.aspx 🙂
I replaced the brown sugar with organic coconut sugar which is healthier for you and always a plus. Thanks for the receipe, was delicious.
Yup! Any milk should work! Hope you like them!
Sounds yummy.....kids and I will be making them this weekend. Trying to start the year off right with healthy eating. Can you use 2% milk, instead of the Almond milk?
My 5 yr old just said, "mmmm! These are so good!" Then, silence as she devoured the delicous and secretly nutritious muffins.
Oh my goodness! So tasty and that's just the batter! I am eagerly awaiting them to finish baking. I SO appreciate the simplicity of this recipe. Flourless or gluten free things usually contain 50 different flours which I don't have the time or storage for. Love these muffins! I will be hunting around your site for other favorites.
Cole: quick oats work wonders! I use them every time 😀
These are wonderful! Chocolate chips are awesome in them too 😀
Cole - I've never used them but I don't see why they wouldn't work. Give it a shot!
These sound great! Can Quick Oats be used or does it need to be the old fashioned oatmeal?
Those look heavenly but it is my downfall. I would eat all of them and ruin my diet. Seriously. I don't know how you gals do it!
After 24 hours, yes. They will go bad on the counter. Glad you liked them!
These were so easy to make and are wonderful! Do they need to be refrigerated or is it ok to leave them out?
Just realized I forgot to put the vanilla in. Ooops!
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 😀
I'm going to try feezing some. I'll let you know how they turn out.
Thanks for posting this.
Sorry you didn't like them. If you haven't tried them, the banana ones are better... https://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/
I followed the recipe almost exactly and they were awful. Pretty much tasteless. :/
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! 🙂
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.
Just put these into the weight weatchers recipe builder and these are now 3 points on the new Points Plus Program, still good!
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!
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!! 🙂
Uncooked! 🙂
These look delicious! Did you use raw oats or did you cook them first? THANKS RONI 🙂
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!
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:
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.
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.
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.
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.
That seems to me a common request. I guess I didn't realize how little sugar I need! It's all a matter of taste. 🙂
made these tonight, had to have two! next time Ill make them a bit sweeter
Yummy! This is a great fall breakfast.
I'm going to try the glaze. Thanks!
oh yea.. they need SOME sweetness...
how about drizzling with honey??
Make a glaze with powdered sugar and maple syrup??
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.
These look awesome! I have been looking for a pumpkin muffin that won't break my diet!
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?
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!
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... 😀 drool!
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!
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!
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.
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
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!
Was I? Did you? I can't keep up anymore! 🙂
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.
These look so good! I may have to try these soon!
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.
I would love to make these - do you think I could use honey instead of brown sugar?
No problem. I added the gram amount so you you know how much I used. 🙂
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!
Tricia - Yup.. pumpkin in a can. See...
Libby's Pumpkin, 15 oz
My pantry is packed with them. 🙂
I think I have all the ingredients for these in my pantry. Can't wait to try them. Maybe tomorrow, if I wake up before noon.
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.
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 : )
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!
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!
Those look yummy!
Thank goodness the pumpkin shortage is over! I like to make pumpkin fluff and mix pumpkin with cake mix for cupcakes.
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. 🙂
These look phenomenal... And huge! Are they really as big as they look? Can't wait to make these:)