Print

Healthy Pumpkin Baked Oatmeal Cups – Easy Light Breakfast

healthy pumpkin baked oatmeal cups - featured image
Print Recipe

These Healthy Pumpkin Baked Oatmeal Cups are a light and cozy breakfast option, featuring warm spices, tender oats, and pumpkin puree. Perfect for busy mornings or meal prep, they are quick to make and packed with nutrition.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 2 large eggs, room temperature
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil, melted (or unsalted butter)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins: chocolate chips, chopped pecans, or dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with parchment paper liners.
  2. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth and slightly frothy.
  3. Add the pumpkin puree and whisk again until fully incorporated.
  4. In a separate small bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a fork to distribute the spices evenly.
  5. Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined. Do not overmix.
  6. Fold in your mix-ins (e.g., chocolate chips and pecans). Reserve a few to sprinkle on top.
  7. Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Sprinkle a pinch of cinnamon and extra mix-ins on top.
  8. Bake for 18-22 minutes, until the tops are set and golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let them cool in the pan for 5 minutes.
  10. Transfer to a cooling rack and let them cool completely before serving.

Notes

For best results, use room temperature eggs and milk. If pumpkin puree seems watery, blot with a paper towel before mixing. Let the batter rest for 5 minutes before baking to help cups hold their shape. These taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://ovenmila.com/healthy-pumpkin-baked-oatmeal-cups-easy-light-breakfast/