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Cozy Pumpkin Spice Baked Oatmeal Cups

pumpkin spice baked oatmeal cups - featured image
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Warm, spiced, and portable breakfast cups made with pumpkin puree and oats. Perfect for meal prep and busy fall mornings, these tender oatmeal cups are like a hug you can hold in your hand.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 2 large eggs
  • 1 cup milk (any kind; whole milk, almond, or oat milk work)
  • 1/3 cup maple syrup (or honey, or brown sugar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries, 1/4 cup chocolate chips
  • For the topping (optional): 2 tablespoons rolled oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. If using paper liners, spray them with non-stick spray.
  2. In a large bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and salt.
  3. In a medium bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Let the mixture sit for 5 minutes to allow the oats to absorb the liquid.
  5. Fold in any optional mix-ins (nuts, cranberries, chocolate chips).
  6. Scoop the mixture evenly into the prepared muffin cups, filling each almost to the top.
  7. If using the topping, mix the oats, brown sugar, and cinnamon in a small bowl. Sprinkle a pinch over each oatmeal cup.
  8. Bake for 18-22 minutes, or until the tops are set and lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  9. Let the cups cool in the pan for 5 minutes, then transfer to a cooling rack.
  10. Serve warm or at room temperature. Enjoy plain, or with a drizzle of maple syrup or a dollop of Greek yogurt.

Notes

Don’t skip the 5-minute resting time after mixing—it’s crucial for the perfect texture. For best results, use old-fashioned rolled oats, not instant or steel-cut. Let cups cool completely before storing to avoid sogginess. Flavor deepens after a day in the fridge.

Nutrition

Keywords: pumpkin spice, baked oatmeal, oatmeal cups, fall breakfast, meal prep, healthy breakfast, pumpkin recipes

Find it online: https://jollyfork.com/cozy-pumpkin-spice-baked-oatmeal-cups-easy-fall-breakfast/