Pumpkin Baked Oatmeal Cups are super tasty and loaded with pumpkin puree and delicious fall spices. I couldn’t stop there! To no surprise I added a handful of chocolate chips to the tops for the beloved combo of pumpkin + chocolate. ❤️

A few pumpkin baked oatmeal cups sitting on an open book.

My famous chocolate + pumpkin combo. I literally can’t get away from it! Exhibit A: pumpkin chocolate chip bread, pumpkin chocolate chip cookies, and last but not least pumpkin energy balls. It’s getting out of hand… in the best way.

Fall (particularly pumpkin) breakfast recipes are in full swing friends! I recently shared the best pumpkin recipes you should make this fall, a few breakfast ones are as follows:

And adding to this list will be these pumpkin baked oatmeal cups! This recipe happens to be a one bowl recipe which means less dishes. Yay!

A stack of pumpkin oatmeal cups on a closed book.

How to make Pumpkin Baked Oatmeal Cups

  1. Mix the wet ingredients. In a medium sized bowl whisk the eggs, almond milk (or regular cows milk), vanilla extract, pumpkin puree, and oil. A bowl and whisk with the wet ingredients mixed together.
  2. Add the dry ingredients to the wet ingredients. Add the quick cooking oats, brown sugar, ground cinnamon, pumpkin pie spice, baking powder, and salt. Whisk until smooth. The dry ingredients ready to be whisked into the bowl of wet ingredients for making baked pumpkin oatmeal cups.Pumpkin Baked Oatmeal Cups batter in a bowl, with a whisk.
  3. Portion out the batter. Use a large cookie scoop to portion the batter into a greased regular sized muffin tin.
  4. Add chocolate. Sprinkle chocolate chips over the pumpkin oatmeal batter. Pumpkin Baked Oatmeal Cups batter topped with chocolate chips in a muffin tin.
  5. Bake. These pumpkin baked oatmeal cups will bake in a 350°F oven for 20 minutes. The tops will appear set and lightly golden.
  6. Enjoy! 

 

 

 

 

A muffin tin with fully baked Pumpkin Baked Oatmeal Cups topped with melty chocolate chips.

How to store

Store in an airtight container at room temperature for 3 days or in the fridge for 6 days.

You can freeze these pumpkin baked oatmeal cups! Simply store in an airtight container or freezer safe zip top bag. These will last for 2 months in the freezer. When ready to eat, place in the refrigerator to thaw.

Chocolate chip topped pumpkin baked oatmeal cups sitting atop a closed book.

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A few pumpkin baked oatmeal cups sitting on an open book.
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5 from 1 vote

Pumpkin Baked Oatmeal Cups

Delicious and easy pumpkin baked oatmeal cups are an easy and portable fall breakfast or snack option.
prep time 10 mins
cook time 20 mins
total time 30 mins
servings: 12 oatmeal cups
calories: 201kcal
author: Salt & Baker

INGREDIENTS

  • 2 large eggs
  • 3/4 cup almond milk or regular milk
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 1/4 cups quick oats
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 2/3 cup chocolate chips optional (could top with chopped pecans or pepitas!)

INSTRUCTIONS

  • Preheat the oven to 350°F. Spray a muffin tin with cooking spray, set aside.
  • In a large bowl whisk the eggs, milk, pumpkin puree, oil, and vanilla until smooth.
  • Add the oats, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk until smooth and evenly combined.
  • Use a large cookie scoop to portion out the batter into the 12 muffin tins.
  • Sprinkle the chocolate chips or pecans overtop (can top with whatever you'd like!)
  • Bake for 20 minutes. Remove from the oven and allow to cool in the muffin tin for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm, at room temperature, or cold.
  • Store the oatmeal cups in an airtight container in the fridge.

Suggested Equipment

Calories: 201kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 93mg | Potassium: 117mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1662IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Course: Breakfast
Cuisine: American
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