Baked Pumpkin Oatmeal Cups

4.1

85

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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.

My latest pumpkin creation is a remake of one of my favorite on-the-go breakfast recipes, 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.

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.

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

Why I Love Baked Oatmeal Cups

  • You can make one big batch and store them in your fridge or freezer
  • They’re pre-portioned so there’s built-in portion control
  • Baked oatmeal cups are super easy to reheat in the oven, toaster oven or microwave
  • They’re super portable so you can take then on-the-go
  • They’re totally customizable, so feel free to get creative with your mix-ins and toppings
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.

Here’s What You Need

  • old fashioned rolled oats – I recommend using rolled oats as opposed to quick oats in this recipe. Oats are naturally gluten-free, but are easily cross contaminated so make sure to grab certified gluten-free oats if needed. I like using Bob’s Red Mill gluten free rolled oats.
  • pumpkin pie spice – you can make your own pumpkin pie spice or use store-bought.
  • ground flaxseed – flaxseed adds healthy fat and fiber to these oatmeal cups and also help bind the ingredients together.
  • baking powder – a leavening agent.
  • unsweetened vanilla almond milk – the liquid component. You can make your own almond milk or even just use your favorite non-dairy milk brand.
  • pumpkin puree – if using store-bought, make sure the ingredient list is just pumpkin… pumpkin pie filling has a ton of added sugar. Alternatively, you can make your own homemade pumpkin puree instead!
  • egg whites – the recipe calls for 1/3 cup of liquid egg whites, but you can also just use 2 whole large eggs.
  • coconut oil – melted coconut oil provides healthy fat and keeps these baked oatmeal cups moist!
  • vanilla extract and sea salt – flavor enhancers.
  • maple syrup – my favorite natural sweetener. Feel free to use honey or another liquid sweetener like stevia in its place.
  • pecans or walnuts – nuts add the perfect crunch and a boost of protein to these oatmeal cups. I recommend pecans or walnuts but you can use your favorite.
  • mix-ins – chocolate chips or raisins gives an extra sweetness. Go crazy and add both if you’d like!
Bowl with mixture of the baked pumpkin oatmeal cups. Mixture includes pumpkin, oatmeal, walnuts, and chocolate chips.

How to Make Baked Pumpkin Oatmeal Cups

Prep: 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!

Mix: 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 maple syrup. Add the dry ingredients to the wet ingredients and mix well. Add in the almond milk and stir until combined.

Add mix-ins: Gently stir in the mix-ins of your choice and then scoop the mix into the muffin cups.

Bake: Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before removing from the muffin pan.

Can I Make These Vegan?

Absolutely! 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 in place of the liquid egg whites. If you are using chocolate chips make sure they are dairy-free. I really like the Enjoy Life brand.

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

How to Serve

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. If you’re looking to amp up the pumpkin flavor try topping these oatmeal cups with my pumpkin butter.

How to Store

Baked oatmeal cups will last up to a week stored in an air-tight container in the fridge. You can also store them in a silicone bag and freeze them! If you freeze them, I recommend taking them out the night before and putting them in the fridge to thaw. In the morning (or whenever you’re ready to eat) pop them in the microwave or toaster oven if you prefer to eat them warm. If you forget to thaw the oatmeal cups, you can reheat it from frozen, it will just take a little longer.

More Oatmeal Cup Recipes

Check out all of my pumpkin recipes and all of my oatmeal recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.10 from 42 votes

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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10

Ingredients  

  • 2 ½ cups old fashioned oatmeal, not quick oats
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon ground flaxseed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 2 cups unsweetened vanilla almond milk
  • 1 cup pumpkin puree, homemade or canned
  • cup liquid egg whites or 2 eggs
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • cup maple syrup
  • cup pecans or walnuts
  • ½ cup chocolate chips or raisins

Instructions 

  • Preheat oven to 350°F and line a 12-cup muffin pan with paper or silicone cupcake liners.
  • In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
  • In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
  • Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  • Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
  • Scoop mixture evenly into muffin cups using a ½ cup measuring cup. Batter should fill 9-10 muffin cups.
  • 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.
  • Store cups in an airtight container in the refrigerator (for a week) 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.
  • 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!
  • To store, place baked oatmeal cups in an air-tight container in the fridge for up to 1 week or freezer for up to 3 months.

Video

Notes

  • Vegan: 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 in place of the liquid egg whites. And be sure to use dairy-free chocolate chips or raisins.
  • Maple syrup: Feel free to use your favorite liquid sweetener in place of the maple syrup or 1/4-1/2 teaspoon vanilla liquid stevia.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: baked pumpkin oatmeal cups, pumpkin oatmeal cups
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




85 Comments

  1. Hi there I want to make these not sure how much of the pumpkin puree I need, I know it says I can but I have two different sizes of these.

  2. 5 stars
    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.

    1. 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!

  3. 5 stars
    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!

    1. 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

    1. They definitely shouldn’t be mushy. Did you change anything about the recipe? They might have just needed a few more minutes to cook.

  4. 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!

  5. 5 stars
    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!

    1. Yay!! This makes me so happy to hear, Taylor. 🙂 Thanks for coming back to leave a comment and star rating. I so appreciate it!

    1. Hi Victoria, I think that would be just fine. Depending on how much protein powder you add you might need to add more liquid. Let me know how they turn out for you! 🙂