If you’re craving a cozy, portable breakfast that doubles as a sweet afternoon treat, Pumpkin Baked Oatmeal Cups are about to become your new kitchen best friend. Packed with fall flavors, a gentle warmth from pumpkin pie spice, and just the right touch of natural sweetness, each bite is a wholesome balance of hearty oats and dreamy pumpkin perfection. Whether you’re making them for a grab-and-go breakfast, prepping them for meal planning, or serving them as an anytime snack, these Pumpkin Baked Oatmeal Cups are wonderfully moist, slightly chewy, and endlessly customizable. Let’s dig in and make mornings feel a little more special!
Ingredients You’ll Need
Every handful of ingredients plays a vital role in creating the irresistible taste and feel of these Pumpkin Baked Oatmeal Cups. With a blend of pantry staples and autumn favorites, you’ll have everything you need for a breakfast that feels both homey and exciting.
- Old-fashioned rolled oats: The hearty foundation, giving structure and chew to every cup.
- Brown sugar: Brings caramel notes and a cozy richness to balance the earthiness of pumpkin.
- Baking powder: Lifts the oatmeal mixture, ensuring the cups bake up light and not dense.
- Pumpkin pie spice: Delivers those classic autumn flavors that make pumpkin sing.
- Ground cinnamon: Adds warmth and depth, enhancing every bite.
- Salt: Just a pinch wakes up the sweetness and all those spices.
- Canned pumpkin puree: The star—super moist, naturally vibrant, and packed with nutrition.
- Large eggs: Hold everything together and add a bit of protein for lasting energy.
- Milk (dairy or non-dairy): Keeps things creamy and binds the ingredients without heaviness.
- Maple syrup: Brings subtle sweetness and a light maple flavor twist.
- Melted coconut oil or butter: Adds richness and helps with that perfectly tender texture.
- Vanilla extract: Rounds out flavors with a sweet, aromatic finish.
- Mini chocolate chips or chopped nuts (optional): Take your Pumpkin Baked Oatmeal Cups to the next level—choose your own adventure!
How to Make Pumpkin Baked Oatmeal Cups
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). This ensures an even bake and helps the Pumpkin Baked Oatmeal Cups cook through just right. Lightly grease or line a 12-cup muffin tin, so nothing sticks and every cup pops out easily when cooled.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the rolled oats, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Mixing these first means you’ll get an even distribution of all the signature spiced flavors in each cup, not just clumps of spice or sugar.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the canned pumpkin puree, eggs, milk, maple syrup, melted coconut oil (or butter), and vanilla extract until smooth and creamy. This is where all the moisture and rich pumpkin flavor is born.
Step 4: Bring the Mixtures Together
Now, pour the wet ingredients into the bowl of dry ingredients. Gently stir until everything is well combined and the oats are evenly moistened. If you’re adding mini chocolate chips or chopped nuts, fold them in at this step to make sure every bite gets a little something special.
Step 5: Fill and Bake
Divide your mixture evenly among the 12 muffin cups, filling each almost to the top. Bake for 25 to 30 minutes, until the oatmeal cups are set and have a light golden hue around the edges. Your kitchen will smell absolutely heavenly during this step!
Step 6: Cool and Enjoy
Let the Pumpkin Baked Oatmeal Cups cool in the pan for 5 minutes—this helps them firm up and makes them easier to release. Transfer to a wire rack to cool completely if you can resist eating them while they’re still warm.
How to Serve Pumpkin Baked Oatmeal Cups
Garnishes
Add a sprinkle of extra cinnamon, a drizzle of maple syrup, or even a dollop of Greek yogurt on top for bonus creaminess. For a fun twist, a few extra mini chocolate chips or toasted nuts just before serving really make them pop.
Side Dishes
Pair your Pumpkin Baked Oatmeal Cups with fresh fruit, like crisp apple slices or sweet berries, for a refreshing contrast. They also cozy up nicely next to a smoothie or a steaming cup of coffee for an easy, balanced breakfast.
Creative Ways to Present
Stack them on a platter for brunch gatherings, tuck them into lunchboxes, or wrap them individually for a breakfast on the go. These cups even double as dessert when warmed and served with a scoop of vanilla ice cream!
Make Ahead and Storage
Storing Leftovers
Keep any extra Pumpkin Baked Oatmeal Cups in an airtight container in the fridge for up to 5 days. This helps maintain their texture and keeps each cup tasting fresh, moist, and ready for those busy mornings.
Freezing
If you want to prep way ahead, these oatmeal cups freeze beautifully. Once fully cooled, place them in a single layer in a freezer-safe bag or container. They keep well frozen for up to 2 months, making future breakfasts a breeze.
Reheating
Simply pop a chilled or frozen cup into the microwave for about 20 to 30 seconds until warm throughout. If you’re reheating several at once, place them on a baking sheet in a 300°F oven for 10 minutes for that freshly-baked feel.
FAQs
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats give these Pumpkin Baked Oatmeal Cups a chewy texture, but quick oats can be substituted if needed. The cups may be a bit softer, but will still taste delicious.
Are Pumpkin Baked Oatmeal Cups gluten-free?
If you use certified gluten-free oats, this recipe is naturally gluten-free! Just double-check all your labels to be sure they’re processed safely.
What can I use instead of pumpkin puree?
You can swap in an equal amount of mashed sweet potato or butternut squash puree if you’re out of pumpkin, but you’ll get a slightly different flavor profile.
How do I stop the cups from sticking to the muffin tin?
Greasing the muffin tin well or using parchment or silicone liners will make removing your Pumpkin Baked Oatmeal Cups a breeze. Be patient and let them cool for a few minutes before lifting them out.
Can I make them vegan?
Absolutely! Use flax eggs in place of eggs, non-dairy milk, and coconut oil to make the Pumpkin Baked Oatmeal Cups fully vegan without sacrificing taste or texture.
Final Thoughts
If you’re yearning for a breakfast that’s comforting, nutritious, and ready when you need it, you can’t go wrong with Pumpkin Baked Oatmeal Cups. They’re a joy to make and even more delightful to eat—so go ahead, bake a batch and let your mornings shine!
Print
Pumpkin Baked Oatmeal Cups Recipe
- Total Time: 40 minutes
- Yield: 12 oatmeal cups 1x
- Diet: Vegetarian
Description
These Pumpkin Baked Oatmeal Cups are a delicious and convenient breakfast option that can also double as a healthy snack. Packed with the warm flavors of pumpkin pie spice and a hint of sweetness, these oatmeal cups are perfect for meal prep and can be enjoyed on the go.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips or chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.
- Prepare the Oat Mixture: In a large bowl, combine the rolled oats, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- Mix the Wet Ingredients: In another bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Combine and Bake: Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the mini chocolate chips or nuts if using. Divide the mixture among the muffin cups and bake for 25 to 30 minutes until set and golden.
- Cool and Serve: Let the oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These oatmeal cups are great for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Reheat in the microwave before serving for a quick and easy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 140
- Sugar: 8g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
