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Cozy Pumpkin Spice Baked Oatmeal Cups: Easy Fall Recipe

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These warm, spiced oatmeal cups are the perfect grab-and-go fall breakfast. Made with simple, wholesome ingredients, they’re tender, moist, and full of pumpkin flavor.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned, not instant or steel-cut)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¾ cup milk (dairy, almond, or oat)
  • ⅓ cup pure maple syrup
  • 2 tablespoons coconut sugar (optional, or brown sugar)
  • 2 tablespoons coconut oil, melted (or unsalted butter)
  • 1 teaspoon vanilla extract (pure)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips (dark or semi-sweet, optional)
  • ½ cup chopped pecans or walnuts (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper or silicone liners. If using paper liners, spray them lightly with non-stick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: 2 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, and ¼ teaspoon salt.
  3. In a separate medium bowl, combine the wet ingredients: 1 cup pumpkin puree, 2 large eggs (room temperature), ¾ cup milk, ⅓ cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry mixture. Use a spatula to fold together gently until the oats are fully coated and no dry spots remain. If adding mix-ins, fold them in now.
  5. Let the batter sit for 5 minutes to allow the oats to absorb some liquid.
  6. Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, until the tops are golden brown and firm to the touch. A toothpick inserted into the center should come out mostly clean.
  8. Let the cups cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
  9. Enjoy warm or at room temperature.

Notes

For best texture, use rolled oats (not quick or steel-cut). If pumpkin puree seems watery, blot with a paper towel before using. Let batter rest 5 minutes before baking to help cups hold shape. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in microwave for 20-30 seconds or in a 350°F oven for 10 minutes.

Nutrition

Keywords: pumpkin spice, baked oatmeal cups, fall breakfast, healthy breakfast, meal prep, gluten-free option, vegan option

Find it online: https://spoonmira.com/cozy-pumpkin-spice-baked-oatmeal-cups-easy-fall-recipe/