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Cozy Pumpkin Baked Oatmeal Cups: Best Easy Fall Breakfast

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These cozy pumpkin baked oatmeal cups are portable, forgiving, and make your whole kitchen smell like October. They’re perfect for busy fall mornings and meal prep.

Ingredients

Scale
  • 2 cups (180g) old-fashioned rolled oats
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (whole or 2%)
  • 1/3 cup (80ml) maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28g) melted coconut oil or unsalted butter
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup dark chocolate chips, 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners and lightly spray with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth.
  3. In a separate medium bowl, combine the oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir to distribute evenly.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined.
  5. If using mix-ins, fold them in now.
  6. Let the batter rest for 10 minutes.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, or until tops are set and lightly golden, and a toothpick inserted into the center comes out clean.
  9. Let the cups cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the 10-minute rest time for better texture. Start checking at 20 minutes to avoid overbaking. Let cool completely before storing to prevent sogginess.

Nutrition

Keywords: pumpkin baked oatmeal cups, fall breakfast, meal prep, easy oatmeal cups, pumpkin oatmeal

Find it online: https://dinadishes.com/cozy-pumpkin-baked-oatmeal-cups-best-easy-fall-breakfast/