Pumpkin baked oatmeal cups are an easy, make-ahead breakfast that fits right into busy mornings. Made with hearty oats, real pumpkin, and warm fall spices, these baked oatmeal cups are soft, filling, and easy to grab on the way out the door.
They’re perfect for meal prep, lunchboxes, or slow mornings when you want something comforting without cooking from scratch. I’ve made countless batches over the years, and they’ve become one of those recipes I come back to every fall—simple, reliable, and always satisfying.
Whether you enjoy them plain, topped with yogurt, or warmed up with a drizzle of maple syrup, these pumpkin oatmeal cups are a practical breakfast that still feels cozy and homemade.
Table of Contents
Why You’ll Love These Pumpkin Baked Oatmeal Cups
- Quick and convenient – Make once and enjoy breakfast for a full week (just 30 minutes of active prep time!)
- Perfectly portable – Grab these pumpkin oatmeal cupcakes as you head out the door for a nutritious breakfast on busy mornings
- Customizable – The base recipe is gluten-free and can easily become vegan or accommodate various dietary needs
- Kid-approved – These breakfast cupcakes taste indulgent but pack serious nutrition (my secret? The maple syrup brings out the natural sweetness of the pumpkin)
- Budget-friendly – Using pantry staples and seasonal pumpkin makes these approximately $0.50 per serving
Ingredients You’ll Need
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 teaspoon baking powder
- 2½ teaspoons pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup milk (dairy or plant-based work equally well)
- ¼ cup pure maple syrup (honey works too)
- 2 large eggs, lightly beaten (or 2 flax eggs for vegan version)
- 1 teaspoon vanilla extract
- ⅓ cup mix-ins of choice (chocolate chips, chopped nuts, or dried cranberries)
How to Make the Oatmeal Cups
Step 1: Prep Your Kitchen
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners or paper liners lightly sprayed with cooking spray. The silicone liners are my personal preference as these healthy pumpkin baked oatmeal cups release perfectly every time.
Step 2: Mix Dry Ingredients
In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, and salt. Whisk everything together until evenly distributed. This ensures your pumpkin oatmeal muffin cups will have consistent flavor in every bite.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, milk, maple syrup, beaten eggs, and vanilla extract until smooth. The mixture should have a beautiful orange hue and smell wonderfully of fall spices.
Step 4: Create Your Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing which can make your baked oatmeal cups dense. Gently fold in your chosen mix-ins (chocolate chips work wonderfully with pumpkin!).
Step 5: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 22-25 minutes or until the tops are set and a toothpick inserted in the center comes out clean. They should be golden brown around the edges.
Step 6: Cool and Enjoy
Allow the pumpkin oatmeal cups to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. This cooling time helps them set up properly and prevents them from falling apart.
Pro Tips & Easy Variations
- Make them protein-packed: Add 2-3 tablespoons of protein powder to the dry ingredients for an extra protein boost.
- Create a streusel topping: Mix 2 tablespoons each of oats, chopped nuts, brown sugar, and 1 tablespoon melted butter; sprinkle on top before baking for a delicious crunch.
- Try different spice blends: Swap the pumpkin pie spice for chai spice mix or apple pie spice for a flavor twist.
- Make them sweeter: For those transitioning to healthier eating, add an extra tablespoon of maple syrup or fold in extra chocolate chips.
- Go fully vegan: Use plant milk, flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water), and ensure your chocolate chips are dairy-free.
How to Serve and Enjoy
- Warm slightly and top with Greek yogurt and maple syrup
- Pair with fresh fruit and coffee for a balanced breakfast
- Crumble one over a smoothie bowl for texture
- Pack them in lunchboxes as a snack
- Serve as a lighter dessert with vanilla ice cream
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree: Pie filling has added sugars and spices that will throw off the recipe. Pure pumpkin puree gives you control over sweetness and flavors.
- Overmixing the batter: This develops gluten (even with oats) and results in tough cups. Mix just until combined for the perfect texture.
- Underbaking: Since these healthy cupcakes contain no oil, proper baking ensures they’re not gummy in the center. Look for that golden edge and set center.
- Skipping the liners: These baked oatmeal cups stick easily to the pan without proper lining, which can result in crumbling when removed.
Storing for Later & Meal Prep
- Refrigeration: Store cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days. They make the perfect grab-and-go breakfast all week!
- Freezing: Wrap individual cups in plastic wrap and store in a freezer bag for up to 3 months. Label with the date to keep track.
- Reheating: From refrigerated, microwave for 20-30 seconds. From frozen, microwave for 45-60 seconds or until warmed through.
- Meal prep strategy: Make a double batch on Sunday – enjoy some fresh, refrigerate enough for the week, and freeze the rest for busy weeks ahead.
Let’s Make Pumpkin Oatmeal Cupcakes!
These baked oatmeal cups have become a staple in my home, especially during busy fall mornings. They’re the perfect balance of wholesome ingredients and comforting flavors, proving that healthy breakfast options can be delicious too! Whether you’re meal prepping for the week ahead or looking for nutritious grab-and-go options, these versatile little cups will become your new favorite. Give them a try this weekend and let me know in the comments how they turned out or if you added your own creative twist!
More Such Recipes
- Apple cinnamon baked oatmeal cups
- Healthy apple muffins
- Morning glory muffins
- Peanut butter oat breakfast bars
Frequently Asked Questions
Can I make these without eggs?
Yes! You can replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 5 minutes). The texture will be slightly softer, but they still hold together well and taste great.
Are these baked oatmeal cups gluten-free?
They are, as long as you use certified gluten-free oats. Oats are naturally gluten-free, but certified options help avoid cross-contamination for anyone with gluten sensitivity or celiac disease.
Can I use steel-cut oats instead of rolled oats?
I don’t recommend it for this recipe. Steel-cut oats need more liquid and a longer baking time, which can throw off the texture. Old-fashioned rolled oats work best here.
How can I make them sweeter without adding sugar?
You can boost natural sweetness by mixing in mashed ripe banana (replace about half the pumpkin), chopped dates, or a little extra cinnamon, which enhances sweetness without added sugar.
Can I use homemade pumpkin purée instead of canned?
Absolutely. Just be sure to strain any excess moisture first, since homemade purée is often wetter than canned. A fine-mesh sieve or cheesecloth works well before measuring.
Pumpkin Baked Oatmeal Cups
Equipment
- 12-cup muffin tin
- silicone or paper liners
- 2 mixing bowls
- Whisk
- spoon or spatula
- wire cooling rack
Ingredients
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 tsp baking powder
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup milk (dairy or plant-based)
- 1/4 cup pure maple syrup (or honey)
- 2 large eggs, lightly beaten (or 2 flax eggs for vegan version)
- 1 tsp vanilla extract
- 1/3 cup mix-ins of choice (chocolate chips, chopped nuts, or dried cranberries)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper liners, lightly greased.
- In a large bowl, whisk together oats, baking powder, pumpkin pie spice, and salt until evenly combined.
- In another bowl, whisk pumpkin puree, milk, maple syrup, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in mix-ins.
- Divide batter evenly among muffin cups, filling each about ¾ full. Bake 22–25 minutes until tops are set and toothpick comes out clean.
- Cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.
