Go Back
+ servings
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.
Print Recipe
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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: baked pumpkin oatmeal cups, pumpkin oatmeal cups
Servings: 10


  • 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


  • 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.



  • 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.


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