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Cozy Pumpkin Baked Oatmeal Cups: Easy Fall Breakfast

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These cozy pumpkin baked oatmeal cups are packed with hearty oats, real pumpkin puree, and warm spices. They’re portable, easy to make, and perfect for busy fall mornings.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup milk (whole milk preferred)
  • ⅓ cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Optional mix-ins: ½ cup dark chocolate chips, ¼ cup chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil.
  2. In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
  3. Add the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a spatula until everything is evenly distributed.
  4. If using mix-ins, fold them in gently.
  5. Let the batter sit for 5 minutes to allow the oats to absorb some liquid.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Bake for 20-25 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  8. Let the cups cool in the pan for 5 minutes.
  9. Transfer the cups to a wire rack to cool completely.

Notes

Don’t skip the cooling step—cups need to set up to hold their shape. For vegan version, use flax eggs and plant-based milk. For gluten-free, use certified gluten-free rolled oats. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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