Baked Pumpkin Bites
Get ready to fall in love with breakfast all over again! These baked oatmeal pumpkin bites are the ultimate morning treat, combining the cozy flavors of autumn with a wholesome twist. Packed with pumpkin spice goodness and perfect for on-the-go munching, these bites will have you waking up with a smile all season long! Grab a couple and you’ll be satisfied for hours.
If you’re pumped for even more ravishing pumpkin recipes, you have to check out our 25 Best Vegan Pumpkin Recipes roundup. Don’t forget this super simple vegan pumpkin dump cake! Let’s get this pumpkin bites party started!
Why You’ll Love These Baked Pumpkin Bites
Give these pumpkin oatmeal bites just one nibble, and you’ll be noshing on them every free moment you have.
- Simple and Easy. In just 10 minutes, you’ll have a batch of these little nuggets in the oven, filling your kitchen with spices and the scent of fall.
- Delicious and Nutritious. Packed with omega 3s, B-vitamins, minerals, fiber, and heart-healthy ingredients, these mini muffins have the very best flavor and texture.
- Satisfying Snack or Breakfast. With a healthy dose of fiber (and also a dash of sweetness), your tummy will be tamed and satiated.
- Great for On-the-Go. Prepare a batch ahead of time and these brilliant bites can be an excellent addition to lunches, busy morning breakfast grab, or a thoughtful baked gift for family and friends.
- Kid-Friendly. If you’ve been having trouble introducing your kids to oatmeal, you have your answer! Kids fall head over heels for these “treats.”
Key Ingredients and Substitutions
Let’s dive into the pantry and uncover the stars of this delectable recipe!
- Oats – Rolled oats work the best in this recipe. For a gluten-free option, swap for quinoa flakes or rice oats.
- Chia Seeds – These miraculous little seeds add fiber, omega 3s, and extra protein. You can substitute them with ground flaxseeds, if needed. But, the chia seeds do add a tiny bit of lovely crunch to these bites.
- Pumpkin Puree – Adds a rich pumpkin flavor and moisture, keeping the bites tender and soft. Substitute with applesauce or sweet potato puree. Canned pumpkin is the easiest to use and any extra can be added to make a delicious pumpkin milkshake—yum!
- Non-Dairy Milk – Plant-based milks high in protein (such as soy or oat) boosts the creaminess and protein level. For a special burst of flavor, choose a seasonal milk such as Califia Farms’ Pumpkin Spice Oat Milk or Silk Pumpkin Spice Almond Creamer.
- Maple Syrup – This ingredient sweetens the oatmeal bites just enough. Feel free to swap for agave nectar or brown sugar if you are out of this lovely syrup.
- Spices – An alternative to pumpkin spice is apple pie spice or simply just use cinnamon. If neither appeals to you, leave out the cinnamon and pumpkin pie spices and add extra vanilla, ginger, nutmeg, dried orange peel, and/or cocoa powder instead.
How To Make These Pumpkin Bites
Step 1: Preheat Oven and Prep Muffin Tin – Start by preheating your oven to 350 degrees F. Lightly grease a muffin pan with oil or line it with 9 cupcake liners.
Step 2: Mix Ingredients – In a large mixing bowl, combine oats, chia seeds, pumpkin spice, cinnamon, baking powder, salt, soymilk, pumpkin puree, maple syrup, vanilla extract, and 2 tablespoons of chocolate chips. Thoroughly mix the ingredients.
Step 3: Add to Muffin Tin and Garnish – Spoon the batter into the muffin tin, distributing it evenly to make 9 oatmeal bites. Sprinkle the remaining 2 tablespoons of chocolate chips on top.
Step 4: Bake and Cool – Bake for 11 minutes, then carefully remove from the oven and allow them to cool before serving.
Serving Tips for Pumpkin Bites
These tips and suggestions will give you even more ideas to spice up these pumpkin bite snacks!
- Not Pleased with Pumpkin? – If pumpkin isn’t your favorite flavor, feel free to swap out the pumpkin puree for equal amounts of applesauce or mashed sweet potato.
- Level Up with Fancy Frosting – For a tasty dessert option, use this recipe as the cupcake base and then add a layer of your favorite flavored frosting or favorite vegan whipped cream. Our vegan frosting guide is a great resource!
- Pair with Nut Butter – Spread your favorite nut butter, like almond or peanut butter, on top of the pumpkin bites.
- Sensational with Yogurt – Top your pumpkin bites with a dollop of non-dairy yogurt or vegan cream cheese.
- Perfect for Meal Prep – Make a batch of baked oatmeal pumpkin bites at the beginning of the week and store them in the fridge. If you’re low on time, keep a couple of plant-based protein bars in your bag or car for emergency munchies!
FAQs
You can enjoy these bites warm from the oven, room temperature, or freeze for later. They will last for about 3 days at room temperature, about a week in the fridge, or up to 3 months in the freezer. Make sure to let the bites come to room temp before storing in a sealed container for any of the methods mentioned.
We haven’t tried this recipe using gluten-free flour but, if you give it a try, let us know! It should be a simple swap if you use a brand such as King Arthur’s Measure for Measure, Bob’s Red Mill 1 to 1 Baking Flour, or GF Jules Cup for Cup Baking Flour.
You bet! Add one scoop of plant-based protein powder into the batter. No other recipe or cooking time adjustments need to be made. We tested this and couldn’t taste a difference!
Ooh! We have so many to share. Our favorites include dairy-free mice krispies treats, easy vegan mummy hot dogs and vegan mummy meatballs, and a super cute fruity jack o’lantern smoothie.
More Easy Pumpkin Recipes to Try
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Baked Oatmeal Pumpkin Bites
Ingredients
- 1 ⅓ cup rolled oats
- 1 tablespoon chia seeds
- 2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup soymilk, or other plant-based milk
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons vegan chocolate chips, mini if available, divided (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Gently grease a muffin pan with oil or line it with 9 cupcake liners.
- In a large bowl, add the oats, chia seeds, pumpkin spice, cinnamon, baking powder, salt, soymilk, pumpkin puree, maple syrup, vanilla extract, and 2 tablespoons of the chocolate chips. Mix to combine.
- Spoon batter into the muffin tin, evenly dividing it into 9 muffins bites. Sprinkle with remaining 2 tablespoons of chocolate chips.
- Bake for 11 minutes, and then remove from the oven and allow to cool.
Notes
- Storage Tips: You can enjoy these bites warm from the oven, room temperature, or freeze for later. They will last for about 3 days at room temp, about a week in the fridge, or up to 3 months in the freezer. Make sure to let the bites come to room temp before storing in a sealed container for any of the methods mentioned.
- Fantastic for Fall: Bake a batch for Halloween parties, an easy grab-and-go breakfast, and kids lunchboxes and after school snacks.
- Want a Protein Boost? Add one scoop of plant-based protein into the batter. No other recipe or cooking time adjustments need to be made. We tested this and couldn’t taste a difference!
Nutrition
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Leave a Comment
Love recipes like this that are healthy AND delicious!
These pumpkin baked oatmeal bites are so tasty! I want pumpkin everything now and these hit the spot.
So cute and so tasty!
I adore these little nuggets of fall! They’re so delicious and satisfying. You’ve got to try them!
Delicious seasonal little bites!!!