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Pumpkin Baked Oatmeal Cups

Pumpkin Baked Oatmeal Cups

Cozy, grab-and-go pumpkin oatmeal cups with warm spices and a hint of maple. Perfect for meal prep breakfasts.
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Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 3 cup old-fashioned rolled oats
  • 1.5 cup pumpkin puree
  • 1.25 cup milk of choice dairy or unsweetened non-dairy
  • 2 large eggs
  • 0.33 cup pure maple syrup
  • 2 tbsp light brown sugar packed
  • 2 tbsp coconut oil, melted slightly cooled
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 2.5 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 0.5 cup chopped pecans or walnuts
  • 0.5 cup mini chocolate chips optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
  • Whisk eggs in a large bowl. Add pumpkin, milk, maple syrup, coconut oil, and vanilla; whisk until smooth.
  • In another bowl, combine oats, baking powder, pumpkin pie spice, cinnamon, and salt.
  • Stir dry ingredients into the pumpkin mixture until all oats are coated. Let sit 5 minutes to hydrate.
  • Fold in pecans and chocolate chips.
  • Spoon the mixture evenly into the muffin cups, packing it down slightly and filling nearly to the top.
  • Bake 24–28 minutes, until set and lightly browned on the edges.
  • Cool 10 minutes in the pan, then loosen edges and transfer to a rack to finish cooling.

Notes

Swap the pecans for dried cranberries or raisins, or use dairy-free milk and skip the chocolate for a lighter cup. Store in an airtight container in the fridge up to 5 days or freeze up to 2 months; reheat in a 300°F oven for 8–10 minutes or microwave until warm.
This recipe is an original creation inspired by classic Pumpkin Baked Oatmeal Cups flavors. All ingredient ratios and instructions are independently developed.