Description

These Easy Pumpkin Baked Oatmeal Cups are the perfect fall breakfast—tender, moist, and packed with warm pumpkin spice flavor. Made with simple ingredients, they’re great for meal prep and grab-and-go mornings.

Ingredients

Scale

2 cups rolled oats (use certified gluten-free if needed)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
2 large egg whites (or about 1/4 cup liquid egg whites)
1/3 cup pure maple syrup
1/2 cup milk (any kind works—dairy, almond, oat)
2 tablespoons coconut oil, melted (or melted butter)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
Optional mix-ins: 1/3 cup chocolate chips, dried cranberries, or chopped pecans

Instructions

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well with butter or cooking spray.
In a large bowl, whisk together the dry ingredients: rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
In a medium bowl, whisk together the wet ingredients: pumpkin puree, eggs, egg whites, maple syrup, milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Do not overmix.
Fold in your optional mix-ins (chocolate chips, dried cranberries, or nuts) if using.
Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
Scoop the batter into the prepared muffin tin using a 1/4-cup scoop, filling each cup almost to the top.
Bake for 18-22 minutes, until the edges are golden brown, the tops are set, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature.

Notes

Don’t skip the egg whites—they give structure without making the cups eggy. Let the batter rest for 5 minutes to hydrate the oats. Use room temperature ingredients to prevent coconut oil from seizing. For best storage, place a paper towel in the container to absorb moisture. These taste even better on day two as flavors meld.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 oatmeal cup
Calories: 150
Sugar: 9
Sodium: 120
Fat: 5
Saturated Fat: 3
Carbohydrates: 24
Fiber: 4
Protein: 7

Keywords: pumpkin baked oatmeal cups, fall breakfast, healthy oatmeal cups, meal prep breakfast, pumpkin spice