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