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Easy Baked Pumpkin Oatmeal Cups for Perfect Meal Prep

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These baked pumpkin oatmeal cups are soft, slightly cakey, and packed with pumpkin and spice. They’re perfect for meal prep, staying tender and flavorful for days, and reheat beautifully for a quick, satisfying breakfast.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil or butter, melted
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chocolate chips, 1/2 cup chopped pecans or walnuts, 1/3 cup dried cranberries or raisins, peanut butter or almond butter for swirling

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir together with a fork or whisk to distribute evenly.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently until the oats are just moistened (about 10 to 12 strokes). The batter will look loose and a bit soupy.
  5. If adding mix-ins, fold them in gently now. Reserve a few to press on top for a pretty finish.
  6. Divide the batter evenly among the 12 muffin cups, filling each almost to the top.
  7. Bake for 20 to 25 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  8. Let the cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter; stir just until moistened. Let the batter rest for 5 minutes before baking for better texture. Use room temperature ingredients. Check for doneness at 18 minutes to avoid overbaking. Cool completely before storing to prevent sogginess.

Nutrition

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

Find it online: https://platebelle.com/easy-baked-pumpkin-oatmeal-cups-for-perfect-meal-prep/