If you have ever wanted a comforting, nutritious, and absolutely delicious way to enjoy the flavors of fall, then this Baked Pumpkin Oatmeal Cups Recipe is just what you need. These little oatmeal cups are perfectly tender, lightly sweetened with maple syrup and brown sugar, and filled with the warm aroma of pumpkin pie spice. They are not only a fantastic grab-and-go breakfast but also a smart snack or dessert that feels indulgent without any guilt. Imagine a cozy bite of autumn sunshine packed with oats, pumpkin, and the crunch of walnuts or your favorite mix-ins—pure joy in every mouthful.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a vital role, bringing together a harmonious blend of flavors and textures. From the creamy pumpkin that delivers moisture and richness, to the hearty oats that provide chewiness and fiber, every component matters.
- 1 cup canned pumpkin: Adds natural sweetness, moisture, and that iconic pumpkin flavor.
- 1 cup milk: Keeps the batter smooth and helps bind everything together.
- 2 large eggs: Essential for structure and a fluffy, light texture.
- 2 tablespoons oil: Provides moisture and a tender crumb—olive or vegetable oil works well.
- ¼ cup maple syrup: Brings gentle sweetness and that rich, woodsy flavor.
- 2 tablespoons light brown sugar: Enhances sweetness with a hint of molasses complexity.
- 2 teaspoons pumpkin pie spice: The star seasoning that delivers warmth and spice notes.
- ¼ teaspoon salt: Balances sweetness and heightens the other flavors.
- 2 cups oats: The hearty base that makes these cups filling and wholesome.
- â…“ cup chopped walnuts (or pecans, miniature chocolate chips, cranberries): Adds a delightful crunch and extra bursts of flavor.
How to Make Baked Pumpkin Oatmeal Cups Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C). This ensures a hot environment so the oatmeal cups bake evenly. Next, ready a 12-cup muffin pan by lining it with silicone liners or giving it a light grease—this prevents sticking and makes cleanup easy.
Step 2: Mix Your Wet Ingredients
In a large bowl, whisk together the canned pumpkin, milk, eggs, oil, maple syrup, light brown sugar, pumpkin pie spice, and salt until everything is smooth and well incorporated. This mixture is where the flavors blend beautifully, so take a moment to enjoy the warm pumpkin aroma filling the kitchen.
Step 3: Fold in Oats and Nuts
Now, gently fold in the oats along with the chopped walnuts or your chosen add-ins. This step is key to combining texture with moistness; the oats soak up the liquid but still maintain a chewy bite, while the nuts add a satisfying crunch and a touch of earthiness.
Step 4: Bake to Perfection
Divide the batter evenly among the muffin cups. Slide the pan into your preheated oven and bake for about 15 minutes, or until the cups are set and a toothpick inserted in the center comes out clean. After baking, allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. The cooling period lets the cups firm up for the perfect texture.
How to Serve Baked Pumpkin Oatmeal Cups Recipe
Garnishes
While these oatmeal cups are delicious on their own, adding a dollop of Greek yogurt or a drizzle of honey can elevate them to a new level. Sprinkle some extra chopped nuts or a pinch of cinnamon on top for a pretty, flavorful finish that makes every bite a little celebration.
Side Dishes
Pair these pumpkin oatmeal cups with fresh fruit, like sliced apples or pears, to add brightness and contrast. A side of warm spiced coffee or chai tea makes a comforting combination that’s ideal for chilly mornings or cozy afternoons.
Creative Ways to Present
For a fun brunch twist, serve these Baked Pumpkin Oatmeal Cups Recipe alongside mini jars of nut butter or compotes like spiced cranberry or apple cinnamon. You can also hollow them out slightly and fill with a spoonful of cream cheese frosting for an irresistible treat that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
After you’ve made these oatmeal cups, keep any leftovers airtight in the refrigerator for up to 4 days. They hold their flavor and texture beautifully, making them perfect for quick breakfasts or snacks throughout the week.
Freezing
These cups freeze wonderfully, too. Just place them in a freezer-safe container or zip-top bag for up to 3 months. When you’re ready, thaw them overnight in the fridge or pop them straight from the freezer into a toaster oven or microwave.
Reheating
To enjoy these oatmeal cups warm, reheat them in the microwave for about 30 seconds or in a toaster oven until heated through. Heating enhances their comforting aroma and soft texture, making them taste freshly baked again.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, roast and puree it first to match the consistency of canned pumpkin. This adds a wonderfully fresh flavor but requires a bit more preparation.
Can I make this recipe gluten-free?
Yes, simply use certified gluten-free oats to keep the cups safe for those with gluten sensitivities or celiac disease, while still enjoying the same great taste and texture.
What are some alternatives to walnuts?
You can swap walnuts with pecans, almonds, miniature chocolate chips, dried cranberries, or even shredded coconut—whatever suits your taste or dietary needs.
Can I reduce the sugar in this recipe?
Definitely. You can lower the maple syrup and brown sugar slightly if you prefer a less sweet version, or substitute with natural sweeteners like coconut sugar or honey at a similar ratio.
Are these oatmeal cups suitable for meal prep?
They’re perfect for meal prep! Make a batch ahead and store or freeze for easy breakfasts and snacks that keep well and taste fantastic even after a few days.
Final Thoughts
You really can’t go wrong with this Baked Pumpkin Oatmeal Cups Recipe; it’s a little autumn miracle wrapped in a wholesome bite. Whether you make it for yourself or share with friends and family, these oatmeal cups bring warmth, comfort, and a happy start to your day. So gather those simple ingredients and give this recipe a try—you might just find your new favorite fall breakfast or snack!
Print
Baked Pumpkin Oatmeal Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 oatmeal cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Pumpkin Oatmeal Cups are a delicious and wholesome breakfast treat combining the warm flavors of pumpkin and pumpkin pie spice with hearty oats and a touch of sweetness. Perfectly portioned for grab-and-go mornings, these oatmeal cups are moist, tender, and packed with nutritious ingredients like canned pumpkin, walnuts, and maple syrup.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup milk
- 2 large eggs
- 2 tablespoons oil
- ¼ cup maple syrup
- 2 tablespoons light brown sugar
Dry Ingredients
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 cups oats
- â…“ cup chopped walnuts (or pecans, miniature chocolate chips, cranberries)
Instructions
- Preheat the oven. Heat your oven to 400°F (200°C). Prepare a 12-cup muffin pan by lining it with silicone liners or lightly greasing each cup to prevent sticking.
- Mix wet ingredients. In a large bowl, whisk together the canned pumpkin, milk, eggs, oil, maple syrup, light brown sugar, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Add dry ingredients. Fold the oats and chopped walnuts (or your choice of mix-ins) into the wet mixture gently until all ingredients are evenly incorporated.
- Fill muffin cups and bake. Evenly distribute the batter among the prepared muffin cups. Place the pan in the preheated oven and bake for about 15 minutes, or until the oatmeal cups are set and a toothpick inserted into the center comes out clean.
- Cool the oatmeal cups. Allow the oatmeal cups to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely before serving to ensure the best texture.
Notes
- You can substitute walnuts with pecans, mini chocolate chips, or dried cranberries according to your preference.
- These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- For dairy-free or vegan versions, use plant-based milk and flax eggs as substitutes.
- Adjust the sweetness by modifying the amount of maple syrup and brown sugar to your taste.
- Ensure the muffin cups are not overfilled to prevent spilling during baking.
