Pumpkin Walnut Oatmeal Muffins

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: muffins

Calories: 205kcal

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

Preheat oven to 350 degrees. Prepare a 12-count cupcake pan with non-stick oil spray. Set aside. Combine oats, walnuts, golden raisins, cinnamon, ginger, and sea salt in a large bowl.
In another bowl, mix together milk, pumpkin puree, maple syrup, and butter until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
Scoop about ½ cup of oatmeal mixture into each cavity of prepared cupcake pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake oatmeal cups for about 25 minutes or until tops are firm when pressed. Allow muffins to cool to room temperature in pan before removing. Store refrigerated in an airtight container.

How can I make oatmeal cups vegan? Two simple swaps are all you need. Be sure to use a plant-based milk and replace the butter with coconut oil. Here's an already vegan version you can reference
What's the best way to store these? Store your pumpkin oatmeal muffins refrigerated in an airtight container. They will keep for up to 10 days this way.
Can I freeze baked oatmeal cups? Absolutely! If you're meal prepping oatmeal for back to school or just want to make a bigger batch, they are easy to freeze. To do this, allow them to cool to room temperature then place into a freezer safe sealed bag with pieces of parchment or wax paper in between to prevent sticking. They keep for up to six months. You can reheat baked oatmeal cups in under one minute in the microwave.