Pumpkin Apple Oatmeal Muffins

These pumpkin apple oatmeal muffins are a great way to get a taste of all the Fall flavors in one. They are easy to hold and a perfect mess-free way of serving oats!

Baked oatmeal is a genius invention for serving oats, but mini oatmeal bites are a perfect way of serving baked oatmeal to little ones. The pre-portioned mini bite-size muffins make them easy to store and serve throughout the week. They are great for packing in lunchboxes and can be served warm or cold!

WHAT YOU’LL NEED

Here is what you’ll need to make these pumpkin apple oatmeal bites:

• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Certified gluten-free rolled oats make these oat bites gluten-free. I do not suggest using quick oats or steel-cut oats in this recipe as they may make the bites too soggy or too chewy.
• Milk: I use whole milk, but dairy-free alternatives also work in this recipe.
• Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
• Maple Syrup: The main source of sweetness to these oatmeal muffins. You can adjust the amount of maple syrup added in to make them more or less sweet.
• Egg: Used as a binder to help hold the oat bites together.
• Pumpkin Pie Spice: Provides an extra warm spice and subtle sweetness.
• Vanilla Extract: For added flavor.
• Baking Powder: Leavening agent for the bites.
• Apple: For a little added sweetness and apple flavor! I love using either Honeycrisp or Fuji apples as they are naturally sweet and crisp, but other varieties work as well.

PROCESS

1. Mix the rolled oats, pumpkin pie spice, and baking powder together in a bowl until combined. Set aside.
2. In a separate bowl, whisk together the pumpkin puree, milk, maple syrup, egg, and vanilla until smooth.
3. Add in the dry ingredients and mix to combine. Let the oats soak up the wet ingredients for a few minutes as you prepare the apple.
4. Peel and chop the apple into small pieces. Add the apples to the mixture and fold them in to combine.
5. Spoon in a tablespoon of batter into a mini muffin pan. Bake at 350 degrees for 20 minutes, or until cooked through. Let them cool completely before removing them from the pan.

STORAGE INSTRUCTIONS

Let the oat bites completely cool and store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Milk: You may substitute the milk with a dairy-free alternative, such as oat milk or coconut milk.
• Apples: The apples may be replaced with finely ground nuts, raisins, or even chocolate chips!
• Pumpkin Pie Spice: The pumpkin pie spice may be replaced with ground cinnamon.

RECIPE NOTES

• The mixture may seem liquidy, but it will firm up as it bakes. Try to let the oats absorb some of the liquid for 3-5 minutes before transferring to the mini muffin pan. Allow the bites to cool completely before removing them from the muffin tray.
• This recipe makes 24 mini oat bites. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.

Here are some other pumpkin flavored recipes that you may like!

• Pumpkin Hand Pies
• Pumpkin Yogurt Bark
• Creamy Pumpkin Pasta