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Cozy Baked Pumpkin Pie Oatmeal Cups – Easy Fall Breakfast

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These baked pumpkin pie oatmeal cups are a portable, softly spiced, and satisfyingly chewy breakfast that tastes like mini pumpkin pies. Made with simple ingredients in one bowl, they’re perfect for meal prep and busy fall mornings.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup milk (whole milk preferred, or 2%, almond, or oat milk)
  • 2 large eggs
  • 1/3 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped pecans or walnuts, 1/3 cup dark chocolate chips, or 1/3 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter or non-stick cooking spray, including the top rim of each cup.
  2. In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir until the spices are evenly distributed.
  4. Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. If using optional add-ins, fold them in now.
  5. Let the batter sit for 5 minutes to allow the oats to absorb some liquid.
  6. Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full. A 1/4-cup scoop works perfectly.
  7. Bake for 18-22 minutes, or until the tops are set and the edges are golden brown. The centers should feel firm but slightly springy. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  8. Let the oatmeal cups cool in the pan for 5 minutes. Run a butter knife around the edges to loosen them, then transfer to a wire cooling rack.
  9. Serve warm or at room temperature. Optionally, drizzle with maple syrup or add a dollop of Greek yogurt.

Notes

Let the batter rest for 5 minutes before baking to ensure tender oatmeal cups. Grease the muffin tin generously to prevent sticking. For best results, use rolled oats, not quick oats or steel-cut oats. Oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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