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

Pumpkin Oatmeal Muffins

Delicious and easy pumpkin baked oatmeal cups are an easy and portable fall breakfast or snack option.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 oatmeal cups
Calories 201kcal



  • 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!)


  • 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.


Store at room temperature in a ziplock bag for up to 3 days or in the fridge for 6 days. 
To freeze, let cool completely then store in a freezer safe container or bag for up to 2 months. Remove and let thaw or pop in the microwave to warm. 


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