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Irresistible Pumpkin Baked Oatmeal Cups

Deliciously spiced pumpkin baked oatmeal cups that are perfect for cozy mornings or as a healthy snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Opt for certified gluten-free oats if you have allergy concerns.
  • 1 tsp baking powder Ensures the oatmeal cup rises slightly for a fluffy texture.
  • 1/2 tsp cinnamon Adds warmth and sweetness. Feel free to adjust to your taste!
  • 1/4 tsp nutmeg A classic fall spice that enhances the pumpkin flavor.
  • 1/4 tsp salt Balances out the sweetness.
Wet Ingredients
  • 1 cup pumpkin puree Use fresh or canned—both work wonders!
  • 2 large eggs Binds everything beautifully. For a vegan alternative, consider flaxseed eggs.
  • 1/4 cup honey or maple syrup Natural sweeteners that you can customize according to your preference.
  • 1/4 cup almond milk Any milk, dairy or non-dairy, can be used.
  • 1 tsp vanilla extract For a touch of aromatic sweetness.
Optional Ingredients
  • 1/4 cup chopped pecans Offers a delightful crunch and nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a large bowl, mix the rolled oats, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, almond milk, and vanilla extract.
  4. Combine the wet mixture with the dry ingredients and mix until fully incorporated. Add pecans if using.
  5. Divide the mixture into the muffin tin, filling each cup almost to the top.
  6. Bake for 20-25 minutes until set and lightly golden.
  7. Let cool in the tin for 5 minutes before transferring to a wire rack.
Serving Suggestions
  1. Serve warm on their own, with Greek yogurt and honey, or alongside fresh fruit salad.

Notes

Store in an airtight container for up to a week in the fridge, or freeze for up to three months. You can prepare dry ingredients in advance for quick baking.