Baked Pumpkin Oatmeal Cups

These baked pumpkin oatmeal cups are the perfect solution for busy mornings. Make a batch during your weekly meal prep and eat them throughout the week!

If you’ve been following EBF for a while you’ll know that I’m in love with all things pumpkin and tend to go crazy for all the pumpkin flavored/scented stuff this time of year. Pumpkin candles, pumpkin soap, all the healthy pumpkin recipes! If it has pumpkin in the name, I’ll probably like it.

Three baked pumpkin oatmeal cups on a plate. Oatmeal cups are topped with walnuts and chocolate chips.

Anyhow, I’ve already gone through two cans of pumpkin this month (for pumpkin protein bars and pumpkin oatmeal) so I’ve decided it’s time for another pumpkin recipe.

My latest pumpkin creation is a remake of one of my favorite on-the-go breakfast recipes, these baked oatmeal cups. I used my base recipe as my guide, tweaked it a little and came up with a delicious pumpkin flavored version that’s studded with chocolate chips.

Four baked pumpkin oatmeal cups on a plate and one on the table next to the plate. Oatmeal cups are topped with chocolate chips and walnuts.

What’s great about this recipe is that you can dress up the oatmeal cups just the way you like them, similar to a bowl of pumpkin oatmeal.

I actually made three different versions — one with walnuts, one with raisins and one with dark chocolate chips. All three paired really well with the pumpkin spice flavor and now that I think about it, I could have just included all three mix-ins in the cups for a fully loaded version.

These baked oatmeal cups taste just like a batch of thick, chewy oats to me. Isaac doesn’t really eat oatmeal and he said that they remind him of kugel. I would have to agree with that as well. Either way, they’re good and perfect for a quick breakfast on-the-go. Since they’ve already been baked, all you have to do is grab one and run out the door. Another added benefit… you can freeze baked oatmeal cups too. I’m going to make a batch to freeze so I can have them on hand when the baby arrives.

Bowl with mixture of the baked pumpkin oatmeal cups. Mixture includes pumpkin, oatmeal, walnuts, and chocolate chips.

Key Ingredients in Pumpkin Oatmeal Cups

  • old fashioned oatmeal – make sure you get old fashioned oats and not quick oats!
  • pumpkin pie spice – you can make your own using my recipe, but most grocery stores carry pumpkin pie spice as well.
  • unsweetened vanilla almond milk – I like using almond milk in my baked oatmeal recipes, but any milk works
  • canned pumpkin – make sure the ingredient list is just pumpkin… don’t accidentally grab pumpkin pie filling because it has sugar added
  • pecans or walnuts
  • chocolate chips or raisins – I obviously prefer chocolate chips, but you can also add raisins. Either (or both!) are great!

Four baked pumpkin oatmeal cups on a plate. Oatmeal cups are topped with walnuts and chocolate chips.

How to Make Baked Pumpkin Oatmeal Cups

Start by preheating your oven to 350°F, prep your muffin pan by lining with paper or silicone cupcake liners. I have the silicone liners and love them!

In a bowl, mix together your dry ingredients: the oats, flaxseed, pumpkin pie spice, baking powder and salt. In a large bowl, whisk your wet ingredients together: the pumpkin puree, egg whites , vanilla, coconut oil and stevia. Add the dry ingredients to the wet ingredients and mix well. Add in the almond milk and stir until combined. Gently stir in the mix-ins of your choice and then scoop the mix into the muffin cups! Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before removing from the muffin pan.

For the vegan version, you’ll want to make 2 flax eggs by combining 2 Tablespoons of ground flaxseed with 6 Tablespoons of water. Let it gel up and then add it into the wet mixture instead of the liquid egg whites. Also, just be sure your chocolate chips are dairy-free or use raisins.

For serving, I like to cut the cups in half and heat them in the toaster oven so they crisp up a tiny bit. I prefer to serve them warm but they’re delicious at any temperature, especially with a spread of almond or peanut butter.

More Pumpkin Recipes to Try:

If you try these baked pumpkin oatmeal cups please be sure to leave a comment with a star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other EBF readers. 

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Four baked pumpkin oatmeal cups on a plate and one on the table next to the plate. Oatmeal cups are topped with chocolate chips and walnuts.

Baked Pumpkin Oatmeal Cups

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10


These pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.


  • 2 1/2 cups old fashioned oatmeal (not quick oats)
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 cups unsweetened vanilla almond milk
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • ⅓ cup liquid egg whites (or 2 flax eggs)*
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup*
  • 1/3 cup pecans or walnuts
  • 1/2 cup chocolate chips or raisins (use dairy-free chocolate chips for vegan)


  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper or silicone cupcake liners.
  2. In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
  3. In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
  4. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  5. Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
  6. Scoop mixture evenly into muffin cups using a 1/2 cup measuring cup. Batter should fill 9-10 muffin cups.
  7. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as they cool and if you try to remove them from the pan too soon, they will fall apart.
  8. Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.
  9. To serve, I like to cut them in half, reheat in the toaster oven and spread on a layer of almond butter. They can also be eaten at room temperature or straight from the fridge. They’re tasty at pretty much any temperature!


  • For vegan cups: make the flaxseed eggs, whisk together 2 Tablespoons of ground flaxseed with 6 Tablespoons of water. Set aside to gel and use this instead of the egg whites. And be sure to use dairy-free chocolate chips or raisins.
  • If you don’t have egg whites and want to use large eggs, use 2 large eggs instead of the 1/3 cup of egg whites.
  • For lower sugar cups: use 1/4-1/2 teaspoon vanilla liquid stevia instead of the maple syrup.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 185
  • Sugar: 9g
  • Fat: 7g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 5g

Keywords: pumpkin oatmeal cups, baked pumpkin oatmeal cups

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  1. My batter came out really thin (I think my pumpkin pure must be more liquidy?) and so I only added 1.5 cups of almond milk. And the batter because crazy thin! I should have stopped at 1 cup milk. So I added another 1/4 cup oats. They ended up making 16 muffins and I cooked them for just over 25 minutes. Turned out great! Probably could have left them in for a minute longer, but I’m leaving them out in the kitchen to dry out a bit before I store them in the fridge.

    • It’s possible your pumpkin puree could have been more liquidy. This batter is definitely supposed to be a bit more liquidy than normal batter, but either way I’m glad these oatmeal cups turned out for you, Sarah. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

  2. These turned out delicious!! So moist. I didn’t have almond milk so I used coconut milk (from the can) and they still came out great. I also used eggs instead of egg whites.
    Thanks for the recipe, this is one of my favorite go to pages to find new things to try!

    • Ahh yay! That makes me so happy to hear, Kari. I’m so glad these pumpkin cups were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3

  3. Another wonderful recipe by EBF! I made these as a staple for my mornings throughout the week and they did not disappoint. I would toast them in the toaster oven and serve warm with cashew butter on top! Unsure what I did but I ended up with a lot more batter than the recipe said I would – but they were wonderful regardless!

  4. I found this site on Instagram and have been making these oatmeal cups for weeks! I don’t keep pumpkin spice on hand so I just make my own with cinnamon, ginger, nutmeg and allspice (same thing). I also buy chia for many things so I use them instead of flax and they still come out great! Great recipe!

    • Hi Laura! I would use flax or chia seed eggs in place of the egg whites. Combine 2 tablespoons of ground flaxseed (or ground chia seeds) with 6 tablespoons of water, let “gel” up for 5-10 minutes and then add to recipe at the same time you would normally add the egg whites. Let me know how it turns out for you!

  5. Can I use regular whole cow’s milk, or will the fat content throw the whole recipe off? I live in a country where it is impossible to find anything other than whole cow’s milk.

  6. I had this recipe flagged for more than a year and finally made them just before Thanksgiving. Now,I can’t stop! I make them with raisins, top them with peanut butter, and have one for breakfast. They were a hit with my parents too, one of who claims “not to like health food.”

    • Yay! I am so pumped that you finally got to try the oatmeal cups! Isn’t it such an awesome feeling when you can get folks that don’t “like healthy food” to eat and enjoy something healthy. It’s basically why I do what I do. 🙂

  7. I have made these twice and they’re a huge hit at my home!! Tried them with dried cranberries and nuts. Another batch I made with chocolate chips. AWESOME recipe, love how good, easy and healthful they are!! Thank you!!

  8. Hi! I just stumbled upon your website and WOW! Your recipes look amazing and right up our alley. 2 questions – for your baked pumpkin oatmeal cups, would steel cut oats work ok or do you recommend regular? Also, we tend to use chia powder/seeds instead of flax – have you ever substituted those? thanks again, can’t wait to continue reading your recipes!!!

    • Thanks Julie! I’m so glad you found me. I’d recommend regular rolled oats for the cups but you could certainly try steel cut oats if you’re feeling up to testing it out. 🙂

      I use chia powder and seeds all the time too. They should work great as a sub for the flax in the oatmeal cups recipe.

  9. I just made these on my day off today & they are delicious! We’re having house guests this weekend so excited to share with them too 🙂 thanks!

  10. I don’t have any ground flax seed on hand. Does it need to be replaced with something or would it be okay to leave it out all together? I do have chia seeds. Would that be a good replacement?

  11. These look great ! I used to make something similar to these and adore them!:) Why have I not added almond butter yet though? HELLO! I should have thought of this marvelous idea:) Great recipe! Love the clean ingredients;)

  12. I love fall for the pumpkin flavored food! I was just fantasying the other day about, pumpkin ice cream, pumpkin waffles, pumpkin cake, oh the list could go on and on! Excited to add your baked pumpkin oatmeal cups to the list 🙂

  13. These are so adorable. I definitely need to try them out!
    And I also happen to be a huge fan of anything pumpkin and oatmeal – now that Fall is finally here.

  14. I love anything pumpkin!! These are all great recipes for fall! Thanks for sharing!! Too bad I don’t like to cook/bake. I hope the gluten free flour can be substituted for the regular flour.

    • I would just use flax eggs or chia seed eggs in place of the egg whites. Combine 2 tablespoons of ground flaxseed (or ground chia seeds) with 6 tablespoons of water, let “gel” up for 5-10 minutes and then add to recipe at the same time you would normally add the egg whites.

      Hope this helps!

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