These soft & chewy pumpkin baked oatmeal cups are one of my favorite treats to make during the fall season. Not only are they wonderfully flavorful and spiced, they’re a relatively healthy option and SUPER easy to make. Try my apple cinnamon baked oatmeal cups, too!
Have you ever tried baked oatmeal before? It’s soft and creamy, yet sturdy enough to eat with a fork. Last year I took my baked oatmeal recipe 1 step further and transformed it into baked apple cinnamon oatmeal cups. And recently I made these chocolate chip baked oatmeal cups. (Aka oatmeal in the form of a muffin.) Oatmeal cups are a little more solid and sturdy than baked oatmeal, so they’re perfect as a portable breakfast or snack.
And let’s be honest, this is what counts most: oatmeal cups are adult approved because they’re quick and healthy + toddler approved because they’re delicious.
Apple cinnamon is my go-to flavor, but I often swap apple for fall’s other favorite flavor: pumpkin. You knew this was coming, right?!
Both! More solid than oatmeal, but not as cakey as pumpkin muffins & pumpkin crumb cake muffins.
Stir ingredients together, add to a greased muffin pan, and bake. It’s that easy. There’s no mixer or other specialty tools required. You can make these with kids and even with some chaos and mess, it should take you 30 minutes start to finish.
You need 11 simple ingredients including milk (dairy or nondairy), eggs for a little structure, maple syrup to sweeten, pumpkin puree, oats, baking powder, spices, vanilla, salt, and 1 cup of your favorite add-ins. I usually use 1/2 cup chocolate chips and 1/2 cup chopped pecans. Feel free to use all chocolate chips, all nuts, or even toss in dried cranberries, chopped apples, or leave them totally plain.
Looking for a healthy egg-free pumpkin option? A lot of readers have been searching for egg-free recipes and I have several egg free baking recipes that—naturally—do not require eggs.. And I think you’ll love my equally awesome pumpkin chocolate chip oatmeal bars too! No egg needed.
Baker’s Tip: As you can see above, the pumpkin batter is liquidy. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each. The recipe yields 12 pumpkin baked oatmeal cups.
If, for some reason, your pumpkin oatmeal cups last longer than 1 day, you can refrigerate leftovers for the rest of the week. I usually microwave them for a few seconds to take off the chill before eating. They also freeze wonderfully—when I tested this recipe, I froze 2 extra batches. To thaw, transfer them to the refrigerator at night and they’ll be ready for breakfast the next morning.
If you’re looking for a (1) healthy fall treat, (2) something quick and easy to bake by yourself or with kids, or (3) place to use up leftover canned pumpkin, let me present you with this:
These healthy pumpkin baked oatmeal cups come together in 30 minutes, plus a few minutes for cooling. You can make them ahead and enjoy all week long, too!
