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Healthy family recipe: Pumpkin spiced baked oatmeal muffins

Try baking these delicious fall inspired oatmeal muffins on the weekend and have them ready-to-go for the weekday morning rush.

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    by Lizzy Smith RD, LDN, Clinical Dietitian, Healthy Weight Program at Children's Hospital of Philadelphia
    Published 

Always in a rush in the morning but want to have a healthy breakfast? Try baking these delicious fall inspired oatmeal muffins on the weekend and have them ready-to-go for the weekday morning rush. Oats are a whole grain that contain fiber and protein to help keep you satisfied until lunchtime. The pumpkin puree is rich in Vitamin A which is important for eye health! The cinnamon and nutmeg add a warm spice flavor that will keep your home smelling delicious for days. Option to omit the egg and use ground flax seed instead which provides vital and heart healthy Omega-3 fatty acids.

Pumpkin Spiced Baked Oatmeal Muffins

Ingredients

  1. 1 cup pumpkin puree (not pumpkin pie filling)

  2. 2 cups rolled oats

  3. 3/4 cup milk (can use low-fat or unsweetened almond or soy milk)

  4. 2 eggs or 2 tablespoons ground flax seed to make "flax eggs" *see below

  5. 1/4 teaspoon salt

  6. 2 teaspoons cinnamon

  7. 1 teaspoon vanilla extract

  8. ½ teaspoon nutmeg

  9. ¼ cup pure maple syrup

  10. ¼ cup canola oil

  11. ½ cup chopped pecans (optional)

  12. Non-stick cooking spray (preferably canola oil spray) or instead use paper baking cups

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Line standard muffin tin with baking cups or if not using, spray pan with non-stick cooking spray.

  3. Whisk eggs in the bowl with milk and pumpkin puree. *If using flaxseed, stir together the ground flaxseed with 6 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like.

  4. Add remaining ingredients to the bowl and stir well to combine.

  5. Divide batter into 12 cups and bake until firm and lightly golden, approximately 20-25 minutes.

  6. Serve warm or allow them to cool and store in an airtight container in the fridge for up to one week.

Makes 12 cups