Pumpkin Spice Oatmeal Cups
These baked pumpkin spice oatmeal cups combine the hearty texture of whole rolled oats with smooth pumpkin puree and maple syrup. Mixing together quickly in a single bowl, they bake in a standard muffin tin into tender, portioned morning rounds with warm autumn flavors.
Why this one works
- Bakes into neat, individually portioned cups that are easy to grab and serve.
- Blends rolled oats with smooth pumpkin puree and sweet maple syrup in one bowl.
- Requires only ten minutes of simple prep before heading into the oven.
- Fills the kitchen with warm, cozy autumn aromas while baking.
What you’ll need
- 2 cups (180g) rolled oats Standard old-fashioned rolled oats provide a chewy structure and absorb the pumpkin puree well during baking.
- 1 cup (245g) pumpkin puree Use smooth canned pure pumpkin rather than pre-sweetened pumpkin pie mix to keep the moisture and sweetness balanced.
- 1/2 cup (120ml) maple syrup Adds liquid moisture and sweet maple depth that binds naturally with the oats and pumpkin.
- 1 teaspoon (4g) baking powder
- 1/3 cup (40g) chopped walnuts
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What to have nearby
- Standard muffin tin
- Large mixing bowl
- Stirring spoon or spatula
Step-by-step instructions
The preparation is straightforward: stir the batter until evenly moistened, divide it generously among greased muffin wells, and let the oven do the rest.
- 1Step 1
Preheat your oven to 350F (175C) and grease a muffin tin.
- 2Step 2
In a large bowl, mix oats, pumpkin puree, maple syrup, pumpkin pie spice, and baking powder.
- 3Step 3
Fold in chopped walnuts if desired.
- 4Step 4
Spoon the mixture into the muffin tin, filling each cup to the top.
- 5Step 5
Bake for 25 minutes until firm.
- 6Step 6
Let cool in the pan for 10 minutes before serving.
ALSO GOOD: If these flavors sound good to you, Pumpkin Yogurt Parfaits is a natural one to save for next time.
A few things worth knowing
- Grease the muffin tin thoroughly so the baked oatmeal releases cleanly without sticking.
- Fill each cup completely to the top since the dense oat mixture holds its shape as it bakes.
- Allow the cups to rest in the hot pan for the full ten minutes so they firm up before removal.
Ways to make it your own
- Fold in chopped walnuts before portioning into the tin for added crunch.
Serving suggestions
Enjoy these warm from the pan alongside a mug of spiced tea, a fresh bowl of berries, or a dollop of yogurt for breakfast.
Storage & reheating
Store leftover oatmeal cups in an airtight container once completely cooled. Keep in a cool place or the refrigerator, and warm gently before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do the oatmeal cups need to sit in the pan for 10 minutes?+
The resting time allows the hot oats and pumpkin to set firmly together, making them much easier to remove without crumbling.
Can I use quick oats instead of rolled oats?+
Rolled oats offer the best texture and structure, whereas quick oats may yield a softer, denser cup.
With minimal mixing and a steady bake, these pumpkin oatmeal cups offer a reliable, comforting breakfast you can bake in batches.
Pumpkin Spice Oatmeal Cups
Wholesome baked pumpkin spice oatmeal cups mixed with pure pumpkin puree, rolled oats, and pure maple syrup for an easy morning treat.
Ingredients
- 2 cups (180g) rolled oats
- 1 cup (245g) pumpkin puree
- 1/2 cup (120ml) maple syrup
- 1 teaspoon (4g) baking powder
- 1/3 cup (40g) chopped walnuts
Instructions
- Preheat your oven to 350F (175C) and grease a muffin tin.
- In a large bowl, mix oats, pumpkin puree, maple syrup, pumpkin pie spice, and baking powder.
- Fold in chopped walnuts if desired.
- Spoon the mixture into the muffin tin, filling each cup to the top.
- Bake for 25 minutes until firm.
- Let cool in the pan for 10 minutes before serving.
Nutrition
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