pumpkin recipes Archives · Jess in the Kitchen

Pumpkin Pie Baked Oatmeal

Weekends in the fall are for cozy breakfasts. Warm breakfasts that you can curl your hands around with a cup of coffee and just take in the cool, beautiful weather. At least, that’s what I believe. Most days of the week, I go for overnight oats with Greek yogurt (Grab this recipe here!), but on the weekend, I like to play around with my breakfast a little more and this pumpkin pie baked oatmeal is just the ticket.

I don’t know your story, but I am a mom that lives for the quiet on the weekends. For me, I intentionally wake up before everyone else so I can enjoy my coffee and breakfast with a candle and some Christmas lights (don’t judge!). I love mixing together baked oatmeal to savor while it’s still before dawn. This pumpkin pie baked oatmeal is a single serving dish of deliciousness that mixes up in minutes and bakes in just twenty minutes. I top it with a little Triple Zero Vanilla Greek Yogurt to get those whipped cream vibes without all the sugar. So dang good!

Ready to make your own breakfast? Let’s go!

Your Ingredients for Pumpkin Pie Baked Oatmeal

½ cup quick oats
½ tablespoon ground flaxseed
⅛ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
½ teaspoon baking powder
1 tablespoon maple syrup
⅓ cup unsweetened almond milk (or other milk of your choice)
⅛ teaspoon vanilla
½ cup pumpkin puree (I always roast my own! Learn how here!)
2 tablespoons walnuts (optional)

Your Steps

Preheat the oven to 375 degrees. In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder. Add remaining ingredients and stir well. Pour the mixture into a small round baking dish. Bake for 15-20 minutes, until the top of the oatmeal is solid. Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!

Mixing the Ingredients — You’ve got your dry.

Pumpkin Pie Baked Oatmeal

A warm and cozy pumpkin pie baked oatmeal is the ticket for a single serving breakfast full of good for you ingredients

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Prep Time 3

Cook Time 15

Course Breakfast

Cuisine American

Servings

Ingredients

½ cup quick oats
½ tablespoon ground flaxseed
⅛ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
½ teaspoon baking powder
1 tablespoon maple syrup
⅓ cup unsweetened almond milk or other milk of your choice
⅛ teaspoon vanilla
½ cup pumpkin puree
2 tablespoons walnuts optional

Instructions

Preheat the oven to 375 degrees.
In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder.
Add remaining ingredients and stir well. Pour the mixture into a small round baking dish.
Bake for 15-20 minutes, until the top of the oatmeal is solid.
Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!

Keyword baked oatmeal, Breakfast, oatmeal, pumpkin, pumpkin recipes, single serving

Tried this recipe?Let us know how it was!

October 30, 2022February 5, 2024

JessLeave a comment

Oatmeal Pumpkin Muffins: Clean Eating Style

Recently, I put together some delightful sourdough pumpkin muffins. However, all my friends who aren’t sourdough bakers yet (You know you want to! Here’s a great link by King Arthur’s Flour on how to get started!) requested a non-sourdough pumpkin muffin, preferably of the healthy persuasion. After a little bit of testing and trying, here it is! Oatmeal Pumpkin Muffins (with chocolate chips!).

This Oatmeal Pumpkin Muffin pairs well with a warm cup of coffee in the morning. I love that it isn’t overly sweet and that it’s a baked good I can feel good about putting into my body. While it pains me at times, I just can’t do too much sweet in the morning. It leaves me a feeling out of sorts and not fueled the right way to tackle all the big goals I have!

One more note: This recipe was created using a home roasted pumpkin. If you haven’t tried roasting your own pumpkin yet, I highly recommend it and the time is still right. Pick up a pumpkin or two from the local market, roast them up using the directions you can find here. Then freeze some so you can have fresh pumpkin baked goods all year round!

Okay, enough talking, let’s get baking some Oatmeal Pumpkin muffins my friends!

Your Ingredients (about 18 muffins)

2 cups pumpkin puree
2 eggs, room temperature
⅓ cup real maple syrup (if you like things on the sweeter side, up this to ½ cup)
2 tablespoons coconut oil, melted
1 ½ cups whole wheat flour
1 cup old fashioned oats
¾ teaspoon pumpkin spice (or a combination of cinnamon and nutmeg with a dash of clove)
1 teaspoon baking soda
½ teaspoon salt
⅓ cup chopped walnuts
⅓ cup chocolate chips

Your Steps to great Oatmeal Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare two muffin tins with muffin cups or by spraying with non-stick cooking spray.

In a large bowl, combine puree, eggs, and maple syrup. Combine flour, oats, pumpkin spice, baking soda, and salt. Add to wet ingredients and stir until just combined. Fold in the walnuts, and chocolate chips. Add coconut oil and stir once more.

Spoon into prepared muffin tins, filling approximately ¾ of the way. Bake for 15-20 minutes, until cooked all the way through. Marvel at the beautiful texture and promptly pop one in your mouth. Aren’t the melty chocolate chips just the best?!

Tools of the trade

If you’re baking, you need a great muffin tin. If you are fortunate enough to have a pumpkin to roast, I recommend a nice thick baking sheet lined in foil. Looking to get a new one? Check out the links below!

Oatmeal Pumpkin Muffins

Oatmeal Pumpkin Muffins: Good for you ingredients combine in these pumpkin muffins made from freshly roasted pumpkin!

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Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Ingredients

2 cups pumpkin puree
2 eggs room temperature
⅓ cup real maple syrup if you like things on the sweeter side, up this to ½ cup
2 tablespoons coconut oil melted
1 ½ cups whole wheat flour
1 cup old fashioned oats
¾ teaspoon pumpkin spice or a combination of cinnamon and nutmeg with a dash of clove
1 teaspoon baking soda
½ teaspoon salt
⅓ cup chopped walnuts
⅓ cup chocolate chips

Instructions

Preheat the oven to 350 degrees. Prepare two muffin tins with muffin cups or by spraying with non-stick cooking spray.
In a large bowl, combine puree, eggs, and maple syrup.
Combine flour, oats, pumpkin spice, baking soda, and salt. Add to wet ingredients and stir until just combined.
Fold in the walnuts, and chocolate chips.
Add coconut oil and stir once more.
Spoon into prepared muffin tins, filling approximately ¾ of the way.
Bake for 15-20 minutes, until cooked all the way through.

Tried this recipe?Let us know how it was!

November 11, 2020October 4, 2021

JessLeave a comment

Happy Mistake Sourdough Pumpkin Muffins

Isn’t it grand when a “happy little mistake” turns out to be a delight? While I have recently adopted the mentality of “what’s the worst that can happen?” when I am cooking and experimenting (by the way the worst that can happen is I learn what DOESN’T work and I throw away a little food), it is always exciting when the experiment turns out to be the best case scenario. That happened for me a week or so ago when I set out to make pumpkin scones. Scones were not the result, but the sourdough pumpkin muffins I created were a hit!

Let me backtrack A little bit…

I have a great standard scone recipe that I adapt for all sorts of flavors of scones. You can check out one of my sourdough scone recipes here. I generally modify the spices and maybe add some diced fruit or lemon zest. This time, I had freshly roasted pumpkin that I was excited to use and figured it would mix well into the scone recipe. Needless to say, it became a little more damp than I am accustomed to, and I knew scones would be a no go.

A few minutes of thinking and a few additional ingredients resulted in a batter the perfect consistency for muffins. I allowed it to rest (like a good sourdough bread should do), and lo and behold, a light, full of spice sourdough pumpkin muffins were born. I was so excited to share it with all of you!

As an aside, it may not be traditional to share the mishaps turned to beauty in the kitchen. I believe in being real in life and on social media, and man, cooking isn’t always pretty. We make mistakes. Burn things, forget the salt, add one too many eggs, or forget just how many cups of flour you put in (Seriously, I use the least amount of measuring cups possible so if that means I have to use the ½ cup 5 times, I am down for it. Sometimes I lose track though. What can I say?) Bottom line, being in the kitchen should be an adventure. Take chances, embrace the mishaps and love the learning. It’s the only way to get better.

Now let’s get cooking!

Your Ingredients for Sourdough Pumpkin muffins

2 ½ cups all purpose flour
½ teaspoon salt
½ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves)
⅓ cup cold butter
1 ½ cups fresh, active sourdough starter
1 cup fresh or thawed pumpkin puree
¼-½ chocolate chips (optional)

Your Steps for Sourdough Pumpkin Muffins

Preheat the oven to 400 degrees. Prepare muffin tins by greasing or lining with muffin tin liners. Combine all dry ingredients. Cut cold butter into small pieces and add to the flour mixture. Mix by hand, pinching the butter in your fingers until it’s mixed together-ish. To that mixture, add starter, pumpkin, and chocolate chips. Mix by hand until just combined, making sure to reach the bottom of the bowl. Cover. Allow to rest 20-30 minutes. Scoop by ¼ cup full and fill muffin tins. Bake for 20 minutes, or until they pass the toothpick test (a toothpick inserted in the center will come out clean).

Round out the fall flavor sensation by pairing your freshly baked muffins with some warm apple cider or maybe even a pumpkin spice latte.

Tools of the Trade

Roasted Pumpkin Recipe

Looking to roast your own pie pumpkin? Click here to get the recipe!

Sourdough Pumpkin Muffins

Sourdough discard mixed with fresh roasted pumpkin puree make for a delightful sourdough pumpkin muffin.

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Servings muffins

Ingredients

2 ½ cups all purpose flour
½ teaspoon salt
½ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves
⅓ cup cold butter
1 ½ cups fresh active sourdough starter
1 cup fresh or thawed pumpkin puree
¼-½ chocolate chips optional

Instructions

Preheat the oven to 400 degrees.
Prepare muffin tins by greasing or lining with muffin tin liners.
Combine all dry ingredients. Cut cold butter into small pieces and add to the flour mixture.
Mix by hand, pinching the butter in your fingers until it’s mixed together-ish.
To that mixture, add starter, pumpkin, and chocolate chips.
Mix by hand until just combined, making sure to reach the bottom of the bowl.
Cover. Allow to rest 20-30 minutes.
Scoop by ¼ cup full and fill muffin tins. Bake for 20 minutes, or until they pass the toothpick test (a toothpick inserted in the center will come out clean).