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Pumpkin Baked Oatmeal Cups

Delicious, wholesome Pumpkin Baked Oatmeal Cups that are easy to make, customizable, and perfect for busy mornings or cozy snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Ensure they are certified gluten-free if needed.
  • 1 tsp baking powder Make sure it's fresh for the best rise.
  • 1/2 tsp cinnamon High-quality Ceylon cinnamon is recommended.
  • 1/4 tsp nutmeg Freshly grated nutmeg offers the best aroma and flavor.
  • 1/4 tsp salt Helps to balance the sweetness.
Wet Ingredients
  • 1 cup pumpkin puree Canned or homemade; ensure it’s pure pumpkin, not pie filling.
  • 2 large eggs Room temperature for easier mixing.
  • 1/4 cup honey or maple syrup Honey adds richness, while maple syrup gives a lovely flavor.
  • 1/4 cup almond milk Substitute with any milk you prefer; oat milk works perfectly too!
  • 1 tsp vanilla extract A touch of quality vanilla will elevate the flavors.
Optional Add-ins
  • 1/4 cup chopped pecans For a lovely crunch; walnuts can be used as an alternative.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare a muffin tin by greasing it or lining it with paper liners.
  2. In a large bowl, whisk together 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 until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  5. If using, fold in the chopped pecans gently.
  6. Divide the mixture evenly into the prepared muffin tin, filling each cup almost to the top.
  7. Bake in the preheated oven for 20-25 minutes until set and lightly golden.
  8. Cool in the tin for about 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and microwave or bake briefly.