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Pumpkin Baked Oatmeal Cups

Pumpkin Oatmeal Cups

These pumpkin baked oatmeal cups prove that a filling fall breakfast can come together in one bowl while a toddler tries to escape the kitchen. This easy meal prep pumpkin oatmeal cups fall recipe uses maple syrup, pumpkin puree, eggs, and old-fashioned oats to create chewy portions that freeze and reheat well. Whether you serve them as a healthy pumpkin baked oatmeal recipe with pecans or enjoy chocolate chip cups with coffee, this meal prep pumpkin oatmeal deserves a permanent place in your weekday routine.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 and 1/3 cups (320ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 2/3 cup (150g) fresh or canned pumpkin puree
  • 3 cups (255g) old-fashioned whole rolled oats*
  • 1 teaspoon baking powder
  • 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup optional add-ins: chocolate chips (180g) chopped pecans or walnuts (100g), or dried cranberries (120g)*
  • optional topping: coarse sugar for topping

Equipment

  • 12-count muffin pan
  • Large glass mixing bowl
  • Silicone spatula

Method
 

  1. Preheat oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  2. In a large bowl, whisk all of the ingredients together, except for the optional add-ins and coarse sugar. Using a spoon or silicone spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquidy.
  3. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. See photo above. If desired for extra crunch, sprinkle the tops with coarse sugar.
  4. Bake for 28–30 minutes or until the edges are lightly browned and tops appear set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.
  5. Cool for 5-10 minutes before serving.
  6. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

Recipe Notes

Don’t Make Ahead:
Bake the batter immediately after mixing. The oats will absorb the liquid if the batter sits too long.
Eggs:
Eggs help bind the ingredients and give a chewier texture. If needed, replace them with 1/3 cup extra pumpkin puree, unsweetened applesauce, or mashed banana.
Sugar:
Pure maple syrup adds moisture and flavor. You can substitute packed brown sugar, coconut sugar, or honey.
Oats:
Whole oats give the best texture. Quick oats absorb more moisture and make the centers less moist. For steel-cut oats, soak them in the milk for 30 minutes and add a few minutes to the baking time.
Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. For individual spices, use 1/4 teaspoon each ginger, nutmeg, cloves, and allspice, plus the 1 teaspoon of cinnamon.
Add-Ins:
Add 1 cup of your favorite mix-ins or leave the oatmeal cups plain. Chocolate chips, pecans, nuts, or dried fruit all work well.