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Best Baked Pumpkin Oatmeal Cups (Easy Crowd-Pleasing Recipe)

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These baked pumpkin oatmeal cups are forgiving, flexible, and deliver that cozy fall flavor everyone craves. They come together in about 35 minutes and are perfect for brunches, post-soccer game snacks, or Thanksgiving morning.

Ingredients

Scale
  • 2 cups (180g) rolled oats (old-fashioned)
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240ml) milk (dairy or plant-based)
  • 2 large eggs
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (50g) coconut sugar or brown sugar
  • 3 tablespoons (42g) coconut oil or butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup chocolate chips, or 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 1 cup milk, 2 large eggs, 1/3 cup maple syrup, 1/4 cup coconut sugar or brown sugar, 3 tablespoons melted coconut oil or butter, and 1 teaspoon vanilla extract until smooth.
  3. In a separate medium bowl, stir together the dry ingredients: 2 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon salt. If using mix-ins, stir them in now.
  4. Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined. Do not overmix.
  5. Let the batter rest for 5 minutes to allow the oats to absorb liquid.
  6. Scoop the batter into the prepared muffin tin, filling each cup almost to the top (about 3/4 full).
  7. Bake for 22-25 minutes, until the edges are golden brown and the tops are set and slightly firm to the touch. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  8. Let the cups cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

For a crispy top, broil for 1 minute at the end of baking. These cups freeze beautifully; bake, cool completely, then freeze in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal cups, pumpkin breakfast, fall breakfast, easy oatmeal cups, crowd-pleasing recipe

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