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Easy Pumpkin Baked Oatmeal Cups

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These Easy Pumpkin Baked Oatmeal Cups are the perfect meal prep breakfast—soft, tender, and packed with warm pumpkin spice. Made with simple ingredients, they reheat beautifully and taste like dessert for breakfast.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned oats work best)
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 2 large eggs (room temperature)
  • ⅓ cup maple syrup (or honey)
  • 1 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil (or melted butter)
  • ⅓ cup chopped pecans or walnuts (optional)
  • ¼ cup dark chocolate chips (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners. If using paper liners, spray them with non-stick cooking spray.
  2. In a large bowl, whisk together the rolled oats, almond flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, vanilla extract, and melted coconut oil until smooth and well-combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix—a few lumps are fine. If adding nuts, chocolate chips, or cranberries, fold them in now.
  5. Divide the mixture evenly among the 12 muffin cups using a ⅓-cup measuring cup. The batter will be thick and slightly chunky.
  6. Bake for 20-25 minutes, until the tops are set and lightly golden, and a toothpick inserted into the center comes out clean. Start checking at 18 minutes.
  7. Let the oatmeal cups cool in the pan for 5 minutes to set, then transfer them to a cooling rack to cool completely.

Notes

Don’t overmix the batter to avoid dense oatmeal cups. Use room temperature ingredients to prevent coconut oil from clumping. If pumpkin puree is watery, drain excess liquid on a paper towel. Let oatmeal cups cool completely before storing to prevent mushiness. Double the batch for freezing—they freeze beautifully for up to 3 months. The flavors improve after a day or two in the fridge.

Nutrition

Keywords: pumpkin baked oatmeal cups, meal prep breakfast, pumpkin oatmeal cups, easy breakfast recipe, healthy breakfast

Find it online: https://lenatable.com/easy-pumpkin-baked-oatmeal-cups-best-meal-prep-breakfast/