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Baked Pumpkin Oatmeal Cups
4.1 from 126 votes

Baked Pumpkin Oatmeal Cups

Baked Pumpkin Oatmeal Cups combine oats, pumpkin puree, spices, and mix-ins like pecans and chocolate chips into portable baked units. The cups are lightly sweetened with maple syrup and spiced with pumpkin pie spice, delivering a moist, tender texture that firms as it cools. These cups offer a hearty, spiced breakfast or snack option that can be stored refrigerated or frozen.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 10
Calories: 185 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 ½ cups old fashioned oats not quick oats
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon Flaxseed ground
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt sea salt
  • 2 cups almond milk unsweetened vanilla
  • 1 cup pumpkin puree homemade or canned
  • ⅓ cup egg liquid egg whites or 2 whole eggs
  • 1 Tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • ⅓ cup pecans or walnuts
  • ½ cup chocolate chips or raisins

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper or silicone cupcake liners.
  2. In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
  3. In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
  4. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  5. Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
  6. Scoop mixture evenly into muffin cups using a ½ cup measuring cup. Batter should fill 9-10 muffin cups.
  7. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as they cool and if you try to remove them from the pan too soon, they will fall apart.
  8. Store cups in an airtight container in the refrigerator (for a week) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.
  9. To serve, I like to cut them in half, reheat in the toaster oven and spread on a layer of almond butter. They can also be eaten at room temperature or straight from the fridge. They’re tasty at pretty much any temperature!
  10. To store, place baked oatmeal cups in an air-tight container in the fridge for up to 1 week or freezer for up to 3 months.

Notes

  • Use ground flaxseed mixed with water as a vegan egg substitute if desired.
  • Choose dairy-free chocolate chips or raisins for a vegan-friendly version.
  • Maple syrup can be substituted with other liquid sweeteners or vanilla liquid stevia as preferred.
  • Store baked oatmeal cups in an airtight container in the refrigerator for up to one week or freeze for 2-3 months.

Nutrition Information

Serving 1muffin Calories 185kcal (9%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 7g (11%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 185

% Daily Value*

Serving 1muffin
Calories 185kcal 9%
Carbohydrates 28g 9%
Protein 5g 10%
Fat 7g 11%
Fiber 5g 20%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.