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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!

pumpkin baked oatmeal cups

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 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.

We love them.

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?!


These Pumpkin Baked Oatmeal Cups Are:

  • Perfectly pumpkin spiced
  • Made in 1 bowl
  • Soft-baked & chewy
  • Refined sugar free (no added refined sugar)
  • Easy, quick, & healthy
  • Garnished with crunchy coarse sugar
  • Dairy free if using dairy free milk & chocolate chips
  • Gluten free if using certified GF oats

baked pumpkin oatmeal muffin cups

Are They Oatmeal? Are They Muffins?

Both! More solid than oatmeal, but not as cakey as pumpkin crumb cake muffins.


How to Make Pumpkin Baked Oatmeal Cups

Stir ingredients together, add to a greased muffin pan, and bake. It’s that easy. There’s no mixer or other specialty tools required. I made these with my 3 year old last week and even with the usual toddler chaos and mess, it only took us 30 minutes start to finish.

You need 11 simple ingredients including milk (dairy or nondairy), eggs for a little structure, maple syrup to sweeten (plus how yummy is maple with pumpkin?!), 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. See my recipe notes below for an egg-free variation of today’s recipe. And I think you’ll love my equally awesome pumpkin chocolate chip oatmeal bars too! No egg needed.

pumpkin oatmeal batter

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.

pumpkin baked oatmeal cups in muffin pan

pumpkin baked oatmeal cups with chocolate chips

Make-Ahead & Freezing Options

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:

pumpkin oatmeal cup muffins with chocolate chips

Let me know if you try them!

Print
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pumpkin oatmeal cup muffins with chocolate chips

Baked Pumpkin Oatmeal Cups (Muffins)

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Scale
  • 1 and 1/3 cups (320ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 2/3 cup (150g) fresh or canned pumpkin puree
  • 3 cups (240g) old-fashioned whole oats*
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice*
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup optional add-ins: chocolate chips (180g), chopped pecans or walnuts (100g), or dried cranberries (120g)*
  • optional topping: coarse sugar for topping

Instructions

  1. Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  2. Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. See photo above. If desired for extra crunch, sprinkle the tops with coarse sugar.
  3. Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  4. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or bake in a 350°F (177°C) oven for 5-6 minutes. To freeze, bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
  2. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
  3. Eggs: Eggs bind the ingredients and add wonderful flavor. If needed, you can replace the eggs with an extra 1/3 cup pumpkin puree, or even unsweetened applesauce or mashed banana. I prefer the texture with 2 eggs vs extra pumpkin puree. They’re sturdier and taste chewier.
  4. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! Instead, you can use packed brown sugar, coconut sugar, or honey.
  5. Oats: Whole oats give you the best texture. You can use quick oats instead, but they soak up more moisture so the centers won’t be as moist. If using steel-cut oats, soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time. The oatmeal cups are best with whole oats.
  6. Spices: Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. (You will still want to use 1 teaspoon of ground cinnamon in the recipe, in addition to these spices.)
  7. Add-ins: Use 1 cup of your favorite add-in or leave the pumpkin oatmeal cups plain. I used 1/2 cup chocolate chips and 1/2 cup chopped pecans.
  8. Nutrition Information Per Oatmeal Cup (with unsweetened almond milk, 1/2 cup chocolate chips, and 1/2 cup pecans using Spark Recipe Calculator): Calories 200, Total Fat 8g, Carbohydrate 30g, Dietary Fiber 3.8g, Sugars 16g, Protein 5g.

Keywords: oatmeal, pumpkin

Reader Questions and Reviews

  1. LOVE these muffins! I cut the maple syrup down to 1/3 cup and found them to still be sweet enough. I sprinkle 1/2 tsp coarse sugar on top. Freeze well and heat up quickly in the microwave.

  2. Not really sure what I was expecting. These pumpkin oatmeal cups smelled delectable while baking, very pumpkin spicy and heavy on the cinnamon which I like. Since I added walnuts and cranberries, I thought they would be some what like a chewy granola bar, mainly because the author described them as “tasting chewy “. Perhaps I am not sure what “chewy” tastes like, more of a texture I believe. After mixing everything together, I felt I was in trouble. My batter was very liquid-y and I had to use a ladle to fill the muffin pans evenly. The flavor is okay as I was disappointed in not being able to detect the maple syrup (I used grade A pure maple syrup), nor could I taste the pumpkin (pure organic pumpkin from Trader Joe’s). As a previous commenter replied, hopefully they won’t be as soggy after completely cooled or frozen.

    1. I reduced milk to 1 cup. I used brown sugar because I wasn’t willing to possibly waste my high grade maple syrup if this didn’t turn out. Was perfect.

  3. I want to make these for our Thanksgiving brunch.
    Can I use flax eggs??
    Can I use date paste in place, or for at least half of, the maple syrup??

    1. I have replaced maple syrup with date paste no problem in muffin recipes so I don’t see why it wouldn’t work here (texture and flavour wise). I don’t have enough personal experience with flax eggs but if replacing eggs with applesauce sort of works (see notes bottom of the recipe) then I don’t see why flax eggs wouldn’t work in the same respect (in regards to texture difference) 🙂

  4. I really enjoyed these alot. I added chopped pecans, Courtney ground pumpkin seeds and dried cherries. Yummm….I may try cutting the Maple Syrup in half as the cherries add sweetness. Thank you. Great recipe!

  5. Great with a cup of tea for a healthy, portable breakfast. I puréed persimmons in lieu of pumpkin. Worked out well.

  6. I made these yesterday and they are so good! My husband said he’d like them available at all times. I added 1/2 cup of dried cranberries and 1/2 cup of pecans for my add ins. I didn’t have a full 3 cups of old fashioned oats so I did half those and half quick cook (1min). I think I would do the same next time. I love that there isn’t any flour or sugar. Thank you!

  7. I love these! I love hearing them up a little and putting a big dollop of my homemade vanilla yogurt on top and it is amazing like pumpkin pie with whipped cream!

  8. I like these even more than the apple cinnamon variety! I warm these and top with frozen yogurt for the perfect healthy dessert.

  9. I made these muffins and found them to taste bland however, they were moist

  10. I made a double recipe my first time, and shared with my Dad, kids, & grandbaby- I added chocolate chips and pecans to entice my Dad, who has lost all appetite. Everyone loved them and wants the recipe!
    My question now is, I just went to make more and realized I grabbed steel cut oats instead of rolled oats. Evidently these are not easily substitutable for regular oats – had anyone tried baking with them? Wondering if I should use some extra milk and soak them in it for a bit before throwing it all together and baking?

    1. Hi Mia, We are so happy these were such a hit with your family! If using steel-cut oats, soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time. See the recipe notes for details.

  11. I made these this morning and used the flax seed faux eggs and brown sugar as the sweetener, yummy!!!

  12. Do you think I could add unsweetened coconut and some shredded carrots to make this more into a carrot cake tasting recipe? I am not sure if maybe reduce the amount of liquid since the carrots are moist. I might play around with it but let me know your thoughts.

    1. Hi Donna, we haven’t tested a carrot version of these oatmeal cups. Perhaps you could slightly reduce the pumpkin puree to make up for the moist carrot. Let us know what you try!

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