top of page



Pumpkin Oatmeal Cups

These pumpkin oatmeal cups are absolutely delicious, kid-friendly, and so easy to make! Not to mention, whenever I can find another way to squeeze a fruit into my kids' diet, I'm all for it. That's right-a pumpkin is a FRUIT! I was mind-blown too when I first learned this. Food is classified by botanists according to the way it grows. Pumpkins grow from the flowers of plants, classifying them as a fruit! #themoreyouknow. Hope you enjoy!


  • 3/4 c. pumpkin puree

  • 1/2 c. creamy nut butter (I used Kirkland brand peanut butter from Costco; make sure to check the ingredients label; it should simply read: peanuts, salt.)

  • 2 large eggs

  • 1/4 c. pure maple syrup

  • 3/4 c. unsweetened almond milk

  • 1 tsp. vanilla extract

  • 2 c. old-fashioned oats

  • 1 tsp. baking powder

  • 2 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • 1/2 tsp. allspice

  • 1/2 tsp. ground ginger

  • 1/4 tsp. sea salt

  • 1/2 c. chocolate chips


  1. Preheat the oven to 350 degrees. Line a muffin tin with muffin liners and lightly spray them with olive or coconut oil spray to prevent the batter from sticking to the liners.

  2. In a large bowl, combine the following ingredients: pumpkin puree, nut butter, eggs, maple syrup, almond milk, and vanilla extract. Stir well to thoroughly combine.

  3. In a separate bowl, combine the following ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ginger, and sea salt. Stir well to thoroughly combine.

  4. Pour the dry ingredients into the large bowl of wet ingredients. Slowly fold in the chocolate chips and evenly distribute the batter in the 12 muffin cups.

  5. Bake for 25-30 minutes.


*Makes 12 muffins.
Per serving: 191 calories; 21g Carbs, 10g Fat, 6g Protein


If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: