Healthy Baked Pumpkin Oatmeal Cups
These 5-ingredient baked oatmeal cups are a quick, portable, and moist breakfast or snack. Made with pumpkin puree and rolled oats, they are perfect for meal prep and offer a comforting autumn flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- ½ cup 100% pure pumpkin puree
- 2 large eggs
- ¼ cup milk (unsweetened almond, oat, or dairy)
- 2–3 tablespoons pure maple syrup
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk together eggs, maple syrup, oil, vanilla extract, and milk until frothy.
- Stir in the pumpkin puree until fully incorporated.
- Add rolled oats, baking powder, cinnamon, and salt to the wet mixture.
- Mix with a fork or spoon until no dry streaks remain; do not overmix.
- Divide batter evenly among the 12 muffin cups and press down slightly with the back of a spoon.
- Bake for 18-20 minutes until tops are lightly golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
Use old-fashioned rolled oats, not quick oats, to maintain texture. Ensure pumpkin puree is 100% pure, not pie filling. Let cups cool completely to set properly; they may break if moved while hot. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 125
- Sugar: 7
- Sodium: 100
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 20
- Fiber: 2.5
- Protein: 3.5
Keywords: pumpkin oatmeal cups, healthy breakfast, meal prep, gluten-free, dairy-free, baked oatmeal, pumpkin recipe, easy snack