Description
When fall rolls in, so do chilly mornings and the craving for something warm, spiced, and soul-soothing. These Baked Pumpkin Oatmeal Cups are like autumn in muffin form—bursting with cinnamon, oats, maple, and real pumpkin. They’re quick to whip up, easy to customize, and perfect for on-the-go mornings or slow weekend brunches. Bonus? They freeze beautifully for cozy breakfasts all season long!
Ingredients
• 1⅓ cups milk (any kind)
• 2 eggs (or flax eggs for vegan)
• ½ cup pure maple syrup
• ⅔ cup pumpkin purée
• 3 cups rolled oats
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 cup add-ins (chocolate chips, pecans, cranberries, etc.)
• Optional: coarse sugar for topping
Instructions
-
Preheat oven to 350°F (177°C). Line or grease a 12-cup muffin tin.
-
Whisk wet ingredients (milk, eggs, maple, pumpkin, vanilla) until smooth.
-
Add spices, salt, baking powder, and mix again.
-
Stir in oats, then gently fold in your add-ins.
-
Scoop into muffin cups, filling nearly to the top.
-
Top with sugar if using, and bake 25–30 mins until set and golden.
-
Cool in pan for 5 mins, then transfer to a wire rack.
Notes
✅ Use parchment liners or grease tin well
✅ Let batter sit 5 mins before baking for plumper oats
✅ Freeze individually, then reheat 30–60 secs in microwave or 10 mins in toaster oven
Nutrition
- Calories: 180 kcal per serving
- Fat: 5g
- Carbohydrates: 26g
- Protein: 4g