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Pumpkin Baked Oatmeal Cups

Pumpkin Baked Oatmeal Cups


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  • Author: Emma
  • Total Time: 30-35 minutes
  • Yield: 12 oatmeal cups 1x
  • Diet: Gluten Free

Description

Pumpkin Baked Oatmeal Cups are the perfect grab-and-go breakfast! Packed with fall flavors, these healthy oatmeal cups are made with wholesome ingredients like oats, pumpkin puree, and lightly sweetened with honey or maple syrup. They’re gluten-free (if using certified gluten-free oats), meal-prep friendly, and easy to freeze. Perfect for busy mornings!


Ingredients

Scale
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, eggs, honey, almond milk, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients and mix until fully incorporated.
  5. Fold in the chopped pecans if using.
  6. Divide the mixture evenly into the muffin tin, filling each cup almost to the top.
  7. Bake for 20-25 minutes until set and lightly golden. Let cool before serving.

Notes

  • Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Substitutions: Use flax eggs for a vegan option, and feel free to swap the pecans for walnuts or add chocolate chips.
  • Customization: Add dried cranberries or chocolate chips for extra flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 oatmeal cup
  • Calories: ~120
  • Sugar: 6g
  • Sodium: 90mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg