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Easy Baked Pumpkin Oatmeal Cups for Perfect Meal Prep

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These baked pumpkin oatmeal cups are tender, moist, and perfectly spiced, making them an ideal grab-and-go breakfast for busy mornings. Made with simple ingredients like oats, pumpkin puree, and maple syrup, they reheat in seconds and keep you full until lunch.

Ingredients

  • Rolled oats, 2 cups (180g)
  • Pumpkin puree, 1 cup (240g)
  • Eggs, 2 large
  • Maple syrup, ⅓ cup (80ml)
  • Milk, ½ cup (120ml)
  • Coconut oil, 2 tablespoons (30ml), melted
  • Vanilla extract, 1 teaspoon
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Baking powder, 1½ teaspoons
  • Salt, ¼ teaspoon
  • Black pepper, a pinch
  • Optional mix-ins: ½ cup chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or grease it well.
  2. Mix the dry ingredients: In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, salt, and black pepper. Whisk together.
  3. Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, melted coconut oil, and vanilla extract until smooth.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Fold in mix-ins: If using chocolate chips, nuts, or dried fruit, fold them in now.
  6. Let the batter rest for 10 minutes to allow the oats to absorb liquid.
  7. Scoop the batter: Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups, filling them almost to the top.
  8. Bake for 22-25 minutes. Insert a toothpick into the center of one cup; if it comes out clean or with a few moist crumbs, they’re done.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before storing.

Notes

Don’t skip the 10-minute rest time after mixing the batter; it helps the oats hydrate for a better texture. Overmixing can make the cups dense. For best results, use rolled oats, not quick-cooking. These cups freeze well for up to 3 months.

Nutrition

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

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