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Creamy Pumpkin Baked Oatmeal Cups

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Soft, custard-like baked oatmeal cups infused with pumpkin puree and warm spices. These easy-to-make breakfast treats are perfect for meal prep, freezing well for busy mornings.

Ingredients

Scale
  • 3 cups Old-Fashioned Rolled Oats
  • 1 cup 100% Pure Pumpkin Puree
  • 1 ½ cups Milk (dairy or non-dairy)
  • 2 large Eggs, room temperature
  • ¼ cup Maple Syrup
  • 2 tablespoons Melted Coconut Oil or Butter
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • ½ cup Chopped Walnuts or Pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter, oil, or non-stick spray.
  2. In a large bowl, whisk together the rolled oats, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk the eggs until beaten. Add the milk, maple syrup, melted coconut oil, vanilla extract, and pumpkin puree. Whisk vigorously until smooth and uniform.
  4. Pour the wet mixture over the dry ingredients. Stir gently with a spatula until just combined. Do not overmix. Fold in chopped nuts if using.
  5. Let the batter rest for 5 minutes to allow oats to absorb liquid.
  6. Divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
  7. Bake for 20-25 minutes, or until edges are set and slightly golden, and centers are just barely jiggly.
  8. Let cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

Do not use quick oats or steel-cut oats as they will alter the texture. Ensure you use pure pumpkin puree, not pumpkin pie filling. Letting the batter rest for 5 minutes is crucial for a tender texture. These freeze well for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal, baked oatmeal cups, breakfast meal prep, healthy breakfast, gluten-free breakfast, vegan breakfast options, pumpkin spice

Find it online: https://daintydine.com/creamy-pumpkin-baked-oatmeal-cups-5-easy-breakfast-ideas/