Pumpkin Baked Oatmeal Cups are a warm, practical breakfast option that fits perfectly into fall routines. Made with rolled oats, pumpkin puree, and cozy spices, these baked cups offer the comfort of oatmeal in a portable, make-ahead form. They’re soft, lightly sweet, and easy to customize with simple mix-ins like chocolate chips, nuts, or dried fruit.
This recipe is designed for busy mornings when a nourishing breakfast is needed without extra effort. The batter comes together quickly using everyday pantry ingredients, and baking the oatmeal in a muffin tin makes portioning and storage simple. Once baked, the cups hold their shape well and reheat easily, making them suitable for meal prep, lunchboxes, or quick snacks throughout the week.
Whether served warm with yogurt, enjoyed on the go, or stored in the freezer for later, Pumpkin Baked Oatmeal Cups provide a dependable, seasonal breakfast that balances flavor, convenience, and wholesome ingredients.
Why You’ll Love These Pumpkin Baked Oatmeal Cups
- Naturally sweetened, with optional add-ins
- Meal-prep friendly for busy mornings
- Freezer-friendly for longer storage
- Popular with both kids and adults
- Brings a warm fall aroma to the kitchen while baking
Ingredients You’ll Need
Wet Ingredients:
- 1 ⅓ cups milk (dairy or plant-based, almond works great)
- 2 large eggs (or substitute with applesauce or extra pumpkin for egg-free)
- ½ cup pure maple syrup
- ⅔ cup pumpkin puree
- ½ tsp vanilla extract
Dry Ingredients:
- 3 cups rolled oats
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp salt
Mix-Ins (Optional):
- 1 cup chocolate chips, walnuts, or dried cranberries
- Coarse sugar for a bakery-style finish
Before You Begin
Read through the recipe before starting. Prepare ingredients and cookware as needed. Cooking times and results may vary depending on your oven, ingredient moisture, and portion size.
How to Make Pumpkin Baked Oatmeal Cups
Step 1 — Prepare
Preheat the oven to about 350°F (177°C). Lightly grease a muffin tin or line with silicone or paper liners. Oven temperatures may vary, so adjust as needed.
Step 2 — Mix Wet Ingredients
In a large bowl, whisk together the milk, eggs, maple syrup, pumpkin puree, vanilla extract, and salt until smooth.
Step 3 — Add Dry Ingredients
Stir in the rolled oats, baking powder, pumpkin pie spice, and cinnamon until just combined. The mixture will look slightly loose, which is expected.
Step 4 — Add Mix-Ins (Optional)
Gently fold in any optional mix-ins, such as chocolate chips, nuts, or dried cranberries.
Step 5 — Fill and Bake
Divide the batter evenly among the muffin cups, filling them close to the top.
Bake until the tops feel set when gently pressed and the centers are cooked through, about 25–35 minutes, depending on your oven.
Step 6 — Cool
Remove from the oven and let the oatmeal cups cool in the pan for about 5–10 minutes before removing. They will continue to firm up as they cool.
Storage & Reheating
Storage:
Store cooled oatmeal cups in an airtight container in the refrigerator for up to about 5–7 days, depending on ingredient freshness.
Freezing:
Freeze individually wrapped cups for up to about 2–3 months. Thaw in the refrigerator before reheating.
Reheating:
Reheat gently in the microwave or oven until warmed through. Heating time may vary depending on appliance and portion size.
Doneness & Safety Note
Cooking times may vary depending on oven accuracy and ingredient moisture. Use visual cues and check for doneness before serving.
Serving Ideas
- Warm with yogurt and honey
- Quick grab-and-go snack
- Packed in lunchboxes
- With coffee, chai, or apple cider
- Healthy dessert alternative
Tips for Perfect Results
- Don’t overmix; fold ingredients together gently
- Blot watery pumpkin puree with a paper towel
- Add chocolate chips on top before baking to prevent sinking
- For extra moisture, replace ¼ cup maple syrup with mashed banana
Fun Variations
- Chocolate Lover’s Version: all chocolate chips
- Nutty Autumn Mix: walnuts + pecans + pinch of nutmeg
- Cranberry Spice: dried cranberries + orange zest
- Apple Pie Cups: diced apples + extra cinnamon
- Extra Pumpkin: add 2–3 tablespoons more puree for softer texture
Common Mistakes to Avoid
- Overmixing the batter, which can make the oatmeal cups dense
- Using watery pumpkin puree without blotting excess moisture
- Overbaking, which can dry out the centers
- Skipping liners or greasing, causing sticking
- Filling muffin cups unevenly, leading to inconsistent baking
- Adding too many mix-ins, which can prevent the cups from setting properly
Frequently Asked Questions (FAQ)
Q1: Can I make these oatmeal cups gluten-free?
Yes. Use certified gluten-free rolled oats. This helps maintain a similar texture while keeping them suitable for gluten-sensitive diets.
Q2: Can I use homemade pumpkin puree?
Yes. Homemade puree works well, but it should be thick rather than watery to help the cups hold their shape.
Q3: Can I substitute the sweetener?
Yes. Honey, coconut sugar, or brown sugar can be used instead of maple syrup. Sweetness and texture may vary slightly.
Q4: Can I make them egg-free?
Yes. Replace each egg with about ¼ cup unsweetened applesauce or additional pumpkin puree. The texture may be slightly denser.
Q5: How long do these oatmeal cups last?
When refrigerated, they typically keep well for up to about 7 days. Frozen, they can be stored for up to about 3 months. Storage time may vary based on freshness.
Q6: Can I add mix-ins?
Yes. Chocolate chips, nuts, or dried fruit all work well. Adjust amounts as needed.
Q7: How do I reheat them?
Reheat gently in the microwave or oven until warmed through, checking as needed to avoid overheating.
Conclusion
These Pumpkin Baked Oatmeal Cups are a warm, practical fall breakfast option that works well for meal prep and busy mornings. Soft, lightly sweet, and full of pumpkin flavor, they offer a comforting start to the day without extra effort. Whether enjoyed fresh, reheated, or straight from the freezer, they’re an easy seasonal recipe to keep on hand throughout the fall.
Recipe Card
Pumpkin Baked Oatmeal Cups
Author: Isaac Blogger
Prep Time: about 5 minutes
Cook Time: about 25–35 minutes
Total Time: about 30–40 minutes
Servings: 12 oatmeal cups
Course: Breakfast
Cuisine: American
Ingredients
Wet Ingredients
- 1⅓ cups milk (dairy or plant-based)
- 2 large eggs
- ½ cup pure maple syrup
- ⅔ cup pumpkin puree
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Dry Ingredients
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Optional Mix-Ins
- Up to 1 cup chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat the oven to about 350°F (177°C) and lightly grease a muffin tin.
- In a large bowl, whisk together milk, eggs, maple syrup, pumpkin puree, vanilla extract, and salt.
- Stir in rolled oats, baking powder, pumpkin pie spice, and cinnamon until just combined.
- Gently fold in optional mix-ins, if using.
- Divide the mixture evenly among muffin cups.
- Bake until the tops feel set and the centers are cooked through, about 25–35 minutes.
- Let cool for about 5–10 minutes before removing from the pan.
Notes
- Do not overmix; stir just until combined.
- If pumpkin puree seems watery, blot lightly with a paper towel before mixing.
- Texture will firm up as the cups cool.
Nutrition (Approximate, Per Cup)
Calories: ~190
Protein: ~6 g
Fat: ~4 g
Carbohydrates: ~34 g
Fiber: ~4 g
Sugar: ~12 g
Sodium: ~140 mg
Nutrition Disclaimer:
Nutrition values are estimates only and may vary based on ingredient brands, substitutions, and portion sizes.
