Pumpkin Baked Oatmeal Cups Recipe
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.
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.
Tried this recipe?Let us know how it was!