You probably clicked on today’s post thinking one of two things: Another pumpkin recipe? Enough already! or It’s about damn time! Give me allll the pumpkin. Whatever the case, don’t panic. This is not the beginning of a slew of orange-colored eats nor is it the only pumpkin dish you can find on the site (there are a lot more here). I’m fairly new to the pumpkin game and don’t go overboard each fall. At least, I don’t think that I do. 🙂 Pumpkin everything is everywhere this time of year and, while I don’t get into the typical fall crazes (Hello, 90 degree Texas weather!), I do have an appreciation for certain pumpkin things and these healthy pumpkin walnut oatmeal muffins make the cut. I got hooked on making baked oatmeal and oatmeal muffins back in college and have periodically incorporated them into my meal prep routine ever since. Even if you aren’t a pumpkin fan, I think you’ll love these.
Today’s recipe is very similar to my pumpkin maple baked oatmeal and just as good. The proportions are actually exactly the same but I’ve made a few swaps for a different flavor vibe. These oatmeal muffins make for an even more convenient breakfast the epitome of grab and go. For a little variety, I’ll bake up one pan of pumpkin walnut oatmeal muffins and one pan of scrambled egg muffins to have the best of both breakfast worlds throughout the week–sweet and savory! But why stop at breakfast? I like to snack on these, too. If you have little ones, these are great to keep in the fridge for an after school snack. They can easily enjoy something that seems like dessert while you whip up a quick dinner. Did I mention they come together in just 30 minutes with minimal clean up afterward? No? Well, shame on me.
You might be wondering what these pumpkin walnut oatmeal muffins taste like, so let’s get into that. Pumpkin doesn’t have a strong flavor on it’s own which makes it great for letting other ingredients shine. I mixed golden raisins, ginger, cinnamon, and walnuts into some plain old-fashioned oats then added pumpkin (duh!), maple syrup, and butter. There’s also a bit of sea salt in there to balance out the sweetness. The result is good. Like good good. They’re lightly sweet, chewy with a little crunchiness, and will bring on all the fall feels. I used unsweetened almond milk in this recipe because that’s my go to and, because I used pumpkin puree, there’s no need to add eggs. If you want to take these pumpkin walnut oatmeal muffins all the way in the vegan direction, you can use ghee or coconut oil in place of the butter and that’ll do it. Also, this dark chocolate chai baked oatmeal is completely vegan. 🙂 You’re welcome.
I pack my little oatmeal muffins up in a sealable container and stick them in the fridge to reach for on busy weekday mornings. Are you firmly in the give-me-all-the-pumpkin-things camp or would you appreciate it if everybody chilled out a bit on the orange gourd? I’m kind of in the middle. Let me know in the comments section below. Thanks for reading!
P.S. more must-try oatmeal recipes:
- apple cinnamon baked oatmeal
- breakfast cookies
- chocolate chai baked oatmeal
- homemade instant oatmeal mix
An easy and healthy make-ahead breakfast with warm and comforting fall flavors
- 4 cups old-fashioned oats not quick oats
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/3 cup golden raisins
- 1/3 cup walnuts
- 1/3 teaspoon sea salt
- 1/2 can pumpkin puree
- 1/3 cup maple syrup
- 4 tablespoon melted butter
- 1 2/3 cup room temperature milk I use unsweetened almond milk
Preheat oven to 350 degrees. Add dry ingredients together in a large bowl and stir until well mixed. Set aside
In a smaller bowl, mix together pumpkin puree, maple syrup, melted butter, and milk until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
Scoop about 1/2 cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.