Pumpkin Baked Oatmeal Muffins – 21 Day Fix Approved

Pumpkin Baked Oatmeal Muffins – 21 Day Fix Approved

The perfect blend of pumpkin and spices with baked oatmeal to make a fast and satisfying breakfast or snack…with frosting!!!

Yields: 18 servings (1 muffin each)

Portion Fix Containers: 1 yellow, 1/2 green


  • 3 cups dry old fashioned oats
  • tsp baking soda
  • tsp cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups unsweetened almond milk
  • 3 eggs, lightly beaten
  • 1/2 cup real maple syrup, agave or honey
  • can pumpkin puree OR 2 cups cooked sweet potato pureed until smooth (without skin)


  • 3 Tbls. Greek Yogurt
  • 3 Tbls. powdered sugar


  1. Preheat oven to 350.
  2. Prepare 18 muffin cups by lining with muffin papers.  Set aside.
  3. In a large bowl, mix all the dry ingredients.
  4. Make a well in the center of the dry ingredients and whisk in almond milk through pumpkin. Mix well.
  5. Spoon batter into lined or greased muffin tins.
  6. Bake in the oven for 20 -25 minutes or until a toothpick comes out clean.
  7. Let the muffins cool before trying to remove them from the muffin tins.
  8. Once cool, drizzle with a mixture of Greek Yogurt and Powdered Sugar.
  9. Store the muffins in an airtight container in the refrigerator for 2 days. Enjoy!

Recipe Notes

These muffins should last a couple days in the fridge.  They can also be frozen for up to 6 months.