Description
These pumpkin baked oatmeal cups are soft, chewy, and taste like fall. Made with simple pantry staples, they’re budget-friendly, kid-approved, and perfect for meal prep.
Ingredients
Scale
- 2 cups (180g) rolled oats
- 1 cup (240g) canned pumpkin puree
- 1 cup (240ml) milk (dairy or non-dairy)
- 2 large eggs
- 1/3 cup (80ml) maple syrup or 65g brown sugar
- 3 tablespoons (45ml) coconut oil or melted butter
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, chopped nuts, or dried cranberries (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray, or line with paper liners.
- In a medium bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
- In a large bowl, whisk together the pumpkin puree, milk, eggs, maple syrup (or brown sugar), melted coconut oil (or butter), and vanilla extract until smooth.
- Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined. Do not overmix.
- If using mix-ins, fold them in gently. Reserve a handful to sprinkle on top.
- Let the batter rest for 5 minutes to allow the oats to absorb liquid.
- Scoop the batter evenly into the prepared muffin cups, filling each almost to the top. Sprinkle reserved mix-ins on top.
- Bake on the middle rack for 18-22 minutes, until the tops are set and golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cups cool in the tin for 5 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature.
Notes
Let the batter rest for 5 minutes before baking for fluffier cups. Grease paper liners to prevent sticking. These cups taste even better the next day. For a dairy-free version, use non-dairy milk and coconut oil. For gluten-free, use certified gluten-free rolled oats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 145
- Sugar: 8
- Sodium: 95
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 3
- Protein: 5
Keywords: pumpkin baked oatmeal cups, kid-approved breakfast, budget-friendly recipe, easy oatmeal cups, fall breakfast