Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Pumpkin Oatmeal Cups (Muffins) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

These wholesome baked pumpkin oatmeal cups are a perfect nutritious breakfast or snack option. Ready in just about 30 minutes, these soft and flavorful muffins combine the natural sweetness of pumpkin and maple syrup with hearty oats, warm spices, and optional mix-ins like nuts or chocolate chips. They can be made ahead and enjoyed throughout the week, making meal prep easy and delicious.

  • Total Time: 35 minutes
  • Yield: 12 oatmeal cups

Ingredients

Wet Ingredients

  • 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
  • 1/2 teaspoon pure vanilla extract

Dry Ingredients

  • 3 cups (255g) old-fashioned whole rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Optional Add-ins and Topping

  • 1 cup add-ins (choose one or mix): chocolate chips (180g), chopped pecans or walnuts (100g), or dried cranberries (120g)
  • Coarse sugar for topping (optional)

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. If you plan to use muffin liners, spray them as well, but be aware the oatmeal cups may stick slightly to liners, so omitting liners is recommended.
  2. Mix Ingredients: In a large bowl, whisk together the milk, eggs, maple syrup, pumpkin puree, vanilla extract, oats, baking powder, pumpkin pie spice, cinnamon, and salt until combined. The batter will be slightly liquidy, which is expected.
  3. Add Optional Ingredients: Fold in your choice of chocolate chips, nuts, or dried cranberries gently using a spoon or silicone spatula to evenly distribute them throughout the batter.
  4. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, ensuring you get a good balance of oats, liquids, and add-ins in each. Fill each cup to the top. If you want a crunchy topping, sprinkle coarse sugar on each muffin cup now.
  5. Bake: Place the muffin pan in the oven and bake for 28 to 30 minutes until the edges are lightly browned and the tops appear set. If the muffins are browning too fast on top, tent a piece of aluminum foil over the pan to prevent burning.
  6. Cool and Serve: Allow the oatmeal cups to cool for 5 to 10 minutes before removing them from the pan and serving.
  7. Storage: Store any leftover oatmeal cups tightly covered in the refrigerator for up to one week.

Notes

  • The oatmeal batter will be more liquidy than traditional muffin batter; this is normal and will set properly when baked.
  • Feel free to customize with your favorite nuts, dried fruits, or chocolate chips to suit your taste.
  • For a gluten-free version, be sure to use certified gluten-free oats.
  • These oatmeal cups reheat well in a microwave or toaster oven for a quick warm breakfast.
  • To prevent sticking, generously grease the muffin pan; skipping liners is preferred.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/baked-pumpkin-oatmeal-cups-muffins-recipe/