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Cozy Pumpkin Baked Oatmeal Cups: Easy Fall Breakfast

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These cozy pumpkin baked oatmeal cups are the kind of breakfast that feels like a warm hug on a chilly morning. They’re quick, easy, and made with simple ingredients for a perfect fall breakfast.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup canned pumpkin puree
  • 1 cup milk
  • 2 large eggs
  • 1/3 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (chocolate chips, chopped pecans, dried cranberries, or combination)
  • 2 tablespoons pepitas (optional topping)
  • 1 tablespoon turbinado sugar (optional topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray.
  2. In a large bowl, whisk together rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  3. In a medium bowl, whisk together pumpkin puree, milk, eggs, maple syrup, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Let the mixture sit for 5 minutes to allow oats to absorb liquid.
  5. Fold in your chosen mix-ins (chocolate chips, pecans, dried cranberries, etc.).
  6. Divide the mixture evenly among the 12 muffin cups, filling almost to the top. Sprinkle with pepitas and turbinado sugar if desired.
  7. Bake for 18-22 minutes, until tops are set and edges are golden brown. A toothpick inserted in the center should come out mostly clean.
  8. Let cool in the pan for 5 minutes, then run a knife around the edges and transfer to a cooling rack. Serve warm.

Notes

Let the oats soak for 5 minutes before baking for a tender texture. Use room temperature ingredients if possible. Dark metal pans may brown faster, so check a few minutes early. These freeze well for up to 3 months.

Nutrition

Keywords: pumpkin baked oatmeal cups, fall breakfast, easy oatmeal cups, pumpkin oatmeal, healthy breakfast

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