Pumpkin Baked Oatmeal Cups

Why You’ll Love This Recipe

I love how these oatmeal cups deliver all the cozy flavor of pumpkin pie in a portable, one-bowl format. They bake into individual portions that are easy to grab in the morning or freeze for later. With minimal prep and wholesome ingredients, it feels like a treat that’s also good for you

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1⅓ cups milk (dairy or nondairy)

• 2 large eggs

• ½ cup pure maple syrup (or honey/brown sugar)

• ⅔ cup pumpkin purée

• 3 cups old-fashioned rolled oats

• 1 tsp baking powder

• 1 tsp pumpkin pie spice + 1 tsp ground cinnamon

• ¼ tsp salt

• 1 tsp vanilla extract

• Optional add-ins (about 1 cup): chocolate chips, chopped pecans, raisins, dried cranberries

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 12-cup muffin tin—liners are optional, but I spray them for easier removal

2. I whisk milk, eggs, maple syrup, pumpkin purée, and vanilla until smooth.

3. In a separate bowl, I stir oats, baking powder, spices, and salt.

4. I combine wet and dry ingredients, fold in optional mix-ins, and fill each muffin cup nearly full—topping with coarse sugar or pecans if I want crunch

5. I bake for about 30–35 minutes until set and lightly golden on top

6. I allow them to cool in the pan for 5–10 minutes before transferring to a rack—this helps them firm up .

Servings and timing

• Yields: 12 oatmeal cups

• Prep time: ~10 minutes

• Bake time: 30–35 minutes

• Total time: ~45 minutes including cooling

Variations

• Chewy vs muffin-like: Using extra oats makes them heartier; adding yogurt yields a softer bite .

• Flavor mix-ins: I love mini chocolate chips and chopped pecans, but craisins or raisins work well too

• Pumpkin spice tweak: Adjusting pumpkin pie spice from 1 to 2 teaspoons up front gives a bolder taste .

• Protein boost: Stir in a scoop of vanilla protein powder or ground flax for extra nutrition .

storage/reheating

I store cooled oatmeal cups in an airtight container in the fridge for up to 5 days. They also freeze well for 2–3 months—just thaw or microwave for about 45 seconds. To reheat, I microwave or warm in a 350 °F oven for 5–10 minutes, sometimes with a splash of milk to revive creaminess

FAQs

Can I use quick oats instead of rolled oats?

Yes—though the texture will be softer. I may reduce baking time slightly

Is the egg necessary?

Eggs help bind and set the cups, but you can substitute with a flax “egg” (1 Tbsp ground flax + 3 Tbsp water) for a vegan version .

Can I bake them in a larger dish instead?

Absolutely—just bake the batter in a 9×9″ pan for 40–45 minutes until set

Can I prep ahead?

Yes—I mix everything, refrigerate the batter overnight, and bake fresh in the morning—it makes enouraging breakfasts even easier .

How should I reheat frozen ones?

Microwave for a minute or thaw in the fridge overnight and reheat in the microwave or oven with a sprinkle of milk

Conclusion

I adore these Pumpkin Baked Oatmeal Cups for their cozy flavor, convenience, and versatility. Each cup feels like a warm hug in breakfast form, and they’re adaptable to my morning mood—chewy, sweet, spiced, and satisfying. They’re a fall favorite but delicious year-round, especially when I need simple, wholesome fuel for busy days.

Pumpkin Baked Oatmeal Cups

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• Author: Mia
• Total Time: 45 minutes
• Yield: 12 oatmeal cups
• Diet: Vegetarian

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Description

These pumpkin oatmeal cups are wholesome, perfectly spiced, and naturally sweetened—ideal for meal prep breakfasts or healthy fall snacks.

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Ingredients

1⅓ cups milk (dairy or nondairy)

2 large eggs

½ cup pure maple syrup (or honey/brown sugar)

⅔ cup pumpkin purée

3 cups old-fashioned rolled oats

1 tsp baking powder

1 tsp pumpkin pie spice

1 tsp ground cinnamon

¼ tsp salt

1 tsp vanilla extract

Optional add-ins (total 1 cup): chocolate chips, chopped pecans, raisins, dried cranberries

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Instructions

Preheat oven to 350 °F (175 °C). Grease a 12-cup muffin tin (or line and spray liners for easy removal).

In a bowl, whisk together milk, eggs, maple syrup, pumpkin purée, and vanilla until smooth.

In another bowl, stir together oats, baking powder, spices, and salt.

Combine wet and dry ingredients, fold in optional mix-ins.

Fill muffin cups nearly full. Optionally top with coarse sugar or nuts.

Bake for 30–35 minutes, until set and golden.

Cool in pan 5–10 minutes, then transfer to a rack to finish cooling.

Notes

Use quick oats for a softer texture.

Flax egg (1 Tbsp flax + 3 Tbsp water) can replace eggs for a vegan version.

Freeze after baking for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Category: Breakfast, Snack
• Method: Bake
• Cuisine: American