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 Pumpkin Baked Oatmeal Cup topped with chocolate chips on a 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!

Pumpkin Baked Oatmeal Cups ingredients in glass bowls on a white background.

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 whisk stirring a light orange liquid mixture in a glass bowl.
  1. 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. 
A glass bowl with oats, brown sugar, pumpkin puree and baking powder in it.
  1. Portion out the batter. Use a large cookie scoop to portion the batter into a greased regular sized muffin tin.
A whisk stirring Pumpkin Baked Oatmeal Cups batter in a glass bowl.
  1. Add chocolate. Sprinkle chocolate chips over the pumpkin oatmeal batter. 
Pumpkin Baked Oatmeal Cups batter topped with chocolate chips in a muffin tin.
  1. Bake. These pumpkin baked oatmeal cups will bake in a 350°F oven for 20 minutes. The tops will appear set and lightly golden. Enjoy!
Baked Pumpkin chocolate chip Oatmeal Cups in a muffin tin.

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 Pumpkin Baked Oatmeal Cups  against a white background.

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Chocolate chip topped Pumpkin Baked Oatmeal Cups sitting on an open book.
Print Review
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

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!)

Equipment

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.

Nutrition

Calories: 201kcal (10%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 6g (30%)Cholesterol: 37mg (12%)Sodium: 93mg (4%)Potassium: 117mg (3%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 1662IU (33%)Vitamin C: 1mg (1%)Calcium: 62mg (6%)Iron: 1mg (6%)
Course: Breakfast
Cuisine: American
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