Pumpkin Walnut Oatmeal Muffins

An easy and healthy make-ahead breakfast with warm and comforting fall flavors

Course Breakfast
Cuisine American
Keyword back to school breakfast recipe, how to meal prep oatmeal, make ahead oatmeal, oatmeal cups, oatmeal meal prep, oatmeal on the go, pumpkin oatmeal
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


  • 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


  1. Preheat oven to 350 degrees. Add dry ingredients together in a large bowl and stir until well mixed. Set aside

  2. In a smaller bowl, mix together pumpkin puree, maple syrup, melted butter, and milk until smooth and uniform.

  3. Add wet mixture to dry mixture and stir until there are no dry "pockets" left. 

  4. 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.

  5. 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.