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Easy Baked Pumpkin Spice Oatmeal Cups: Best Healthy Breakfast

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These baked pumpkin spice oatmeal cups are a quick, portable, and kid-approved breakfast that comes together in about 30 minutes. Made with simple ingredients like oats, pumpkin puree, and warm spices, they are perfect for meal prep and taste like a warm fall hug.

Ingredients

Scale
  • 2 cups rolled oats (use gluten-free certified if needed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup pure maple syrup
  • 1/2 cup milk (any kind works)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil or butter, melted
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup raisins or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper or silicone liners. If using paper liners, give them a quick spray with cooking spray so nothing sticks.
  2. Mix the dry ingredients. In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Give it a whisk so everything is evenly distributed.
  3. Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, vanilla extract, and melted coconut oil (or butter). Whisk until smooth and fully combined.
  4. Combine wet and dry. Pour the wet mixture into the dry ingredients. Stir with a spatula until everything is just combined. Do not overmix.
  5. Fold in the mix-ins. Gently fold in the chopped pecans and any other mix-ins you are using. Reserve a few pecans to sprinkle on top for a pretty finish.
  6. Let the mixture rest. Let the batter sit for 5 minutes before scooping. This gives the oats time to absorb some of the liquid, which makes the texture so much better.
  7. Fill the muffin cups. Use an ice cream scoop or a spoon to divide the mixture evenly among the 12 muffin cups. Fill them almost to the top. Sprinkle a few extra pecans on top if you reserved any.
  8. Bake for 18-22 minutes. The oatmeal cups are done when the tops are set and golden brown, and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Do not skip the rest time for the batter—it improves texture. Use room temperature eggs to prevent coconut oil from solidifying. Check that you have pure pumpkin puree, not pumpkin pie filling. Grease paper liners to prevent sticking. Bake on the middle rack for even heat. Let cool completely before storing to avoid sogginess.

Nutrition

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

Find it online: https://spoonluma.com/easy-baked-pumpkin-spice-oatmeal-cups-best-healthy-breakfast/