These Pumpkin Baked Oatmeal Cups are the ultimate cozy breakfast treat, blending warm spices and creamy pumpkin into every bite. With just 5 minutes of prep and 25 minutes of baking, you’ll have a dozen golden, portable cups ready to fuel your mornings. The tender, slightly chewy texture pairs perfectly with the rich, autumnal flavors of cinnamon, nutmeg, and maple.
Each cup is a delightful balance of sweetness and heartiness, making them ideal for busy days or leisurely weekends. They’re naturally wholesome, packed with oats and pumpkin, yet feel indulgent enough to satisfy your cravings. Bake a batch ahead, and enjoy the comforting aroma as they fill your kitchen. Perfect for sharing or savoring solo, these cups are breakfast magic in every bite.
Ingredients for Pumpkin Baked Oatmeal Cups
- 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
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. (Skipping liners is recommended to prevent sticking.)
- In a large bowl, whisk together the milk, eggs, maple syrup, pumpkin puree, oats, baking powder, pumpkin pie spice, cinnamon, vanilla extract, and salt until well combined.
- Using a spoon or rubber spatula, fold in the optional add-ins (chocolate chips, nuts, or dried cranberries) if using. The batter will be slightly liquidy.
- Spoon the batter evenly into the muffin cups, filling each to the top. Ensure both the oats/add-ins and liquid are evenly distributed.
- For extra crunch, sprinkle the tops with coarse sugar if desired.
- Bake for 28–30 minutes, or until the edges are lightly browned and the tops appear set. If the tops brown too quickly, tent the pan with aluminum foil.
- Cool the oatmeal cups in the pan for 5-10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Pumpkin Baked Oatmeal Cups with a drizzle of vanilla yogurt or a dollop of whipped cream for a creamy contrast. For a touch of indulgence, try a warm caramel sauce or a sprinkle of cinnamon sugar. If you’re feeling adventurous, a spoonful of peanut butter or almond butter adds a nutty richness.
Make-Ahead Magic: Storage and Reheating
These oatmeal cups are perfect for meal prep! Store them in an airtight container in the fridge for up to 1 week. To reheat, pop them in the microwave for 20-30 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes. For longer storage, freeze them individually wrapped for up to 2 months—just thaw and reheat when ready to enjoy.
Mix It Up: Recipe Variations
Customize your Pumpkin Baked Oatmeal Cups to suit your taste! Swap the chocolate chips for dried cranberries or chopped apples for a fruity twist. If you’re gluten-free, use certified gluten-free oats. For a vegan version, replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use your favorite plant-based milk.
Quick Tips for Success
To save time, measure your ingredients the night before and store them in separate containers. Use a large cookie scoop to evenly distribute the batter into the muffin cups—it’s faster and less messy! If you’re short on time, skip the coarse sugar topping—it’s optional but adds a delightful crunch.
Common Questions Answered
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer.
Can I skip the pumpkin pie spice?
Absolutely! Just increase the cinnamon to 1.5 teaspoons.
Why are my oatmeal cups sticking to the liners?
This recipe is naturally sticky—skip the liners and spray the pan directly for easier removal.
Pumpkin Baked Oatmeal Cups Recipe
Ingredients
- 1 and 1/3 cups milk (dairy or nondairy)
- 2 large eggs
- 1/2 cup pure maple syrup
- 2/3 cup fresh or canned pumpkin puree
- 3 cups 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
Instructions
- Preheat oven to 350°F (177°C). Generously spray a 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.
- In a large bowl, whisk all of the ingredients together, except for the optional add-ins and coarse sugar. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquidy. 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.
- 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.
- Cool for 5-10 minutes before serving.
- Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.