Cozy Pumpkin Baked Oatmeal Cups Recipe for Fall Mornings

Whipping up delectable pumpkin baked oatmeal cups brings pure autumn comfort right to your morning table.

Cozy spices dance through each bite, promising warmth and satisfaction.

Mornings can feel magical when simple ingredients transform into something extraordinary.

Nutritious and sweet, these portable treats solve breakfast dilemmas with minimal effort.

Packed with wholesome goodness, they deliver satisfying flavor in every single nibble.

Crisp fall days deserve a breakfast that celebrates seasonal ingredients and makes you smile.

Dive into this recipe and let homemade deliciousness brighten your day.

Oatmeal Cups That Bake Pumpkin into a Morning Must

• Boost Morning Nutrition: Pack these oatmeal cups with pumpkin's rich vitamins and minerals, creating a powerhouse breakfast that supports immune health and energizes your day.
• Meal Prep Champion: Easily prepare a batch ahead of time, store in the refrigerator, and grab a quick, wholesome breakfast during busy mornings or pack for on-the-go snacking.
• Kid-Friendly Breakfast Hack: Combine the sweet, familiar flavors of pumpkin and cinnamon with a fun, handheld format that makes healthy eating exciting for children and reduces morning mealtime battles.
• Customize with Ease: Swap nuts, add chocolate chips, or experiment with different spices to personalize these baked oatmeal cups according to your family's taste preferences and dietary needs.

Pumpkin Baked Oatmeal Cups What Goes In

• Oats: Hearty base for baked oatmeal cups.
• Pumpkin Puree: Adds moisture and classic autumn flavor.
• Eggs: Binding agent for the recipe.

• Almond Milk, Honey, Vanilla Extract: Smooth and sweet liquid base.

• Cinnamon, Nutmeg, Salt, Baking Powder: Warm spices and leavening agent for depth of flavor.
• Pecans: Optional crunchy topping for extra texture.

Baking Pumpkin Baked Oatmeal Cups Easily

Step 1: Warm Up the Oven

Turn your oven to 350°F. Prepare a muffin tin by spraying it with cooking spray or placing paper liners inside each cup.

Step 2: Create the Dry Mix

In a spacious mixing bowl, combine rolled oats, baking powder, warm spices like cinnamon and nutmeg, and a pinch of salt. Stir these ingredients until they are well blended.

Step 3: Whip the Wet Ingredients

• Creamy pumpkin puree
• Fresh eggs
• Golden honey
• Smooth almond milk
• Rich vanilla extract

Blend these ingredients until they form a silky, uniform mixture.

Step 4: Merge Mixtures

Pour the wet ingredients into the dry ingredients. Gently stir until everything is completely incorporated, creating a luscious batter.

Step 5: Add Nutty Crunch

If desired, fold in chopped pecans to give your oatmeal cups a delightful texture and extra flavor.

Step 6: Fill the Muffin Tin

Carefully distribute the batter evenly into each muffin cup, filling them almost to the top for perfect, rounded cups.

Step 7: Bake to Golden Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes. Watch for a light golden color and a set texture. Allow the cups to cool before enjoying their warm, comforting goodness.

Oatmeal Cup Tips for Pumpkin Breakfast Bliss

• Swap Sweeteners: Replace honey with maple syrup, agave nectar, or coconut sugar for different flavor profiles and dietary needs.
• Boost Nutrition: Add chia seeds, ground flaxseed, or hemp hearts to increase protein and omega-3 content without changing the texture.
• Make Ahead Magic: Prepare these oatmeal cups in advance and store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 weeks for quick grab-and-go breakfasts.
• Customize Toppings: Sprinkle chocolate chips, dried cranberries, or additional chopped nuts on top before baking for extra crunch and flavor variety.
• Dairy-Free Friendly: Use dairy-free milk alternatives like coconut or oat milk to make the recipe completely vegan and allergen-friendly.

How to Keep Pumpkin Baked Oatmeal Cups Fresh

• Store cooled baked oatmeal cups in an airtight container for up to 5 days in the refrigerator. Wrap individually in plastic wrap or place in separate compartments to maintain freshness.
• Place completely cooled oatmeal cups on a baking sheet, freeze until solid, then transfer to a freezer-safe ziplock bag. Keep frozen for up to 3 months. Label with the date for easy tracking.
• Warm individual cups for 30-45 seconds on medium power. For frozen cups, thaw overnight in the refrigerator before reheating. Add a splash of milk to restore moisture if needed.
• Preheat oven to 300°F, place cups on a baking sheet, cover with foil to prevent drying, and warm for 10-12 minutes until heated through. Perfect for restoring original texture and warmth.

Pumpkin Baked Oatmeal Cups Snack Ideas

• Pair Warm Spiced Coffee: Brew a rich, medium-roast coffee with cinnamon and nutmeg notes that complement the pumpkin baked oatmeal cups' warm spices.
• Create Maple Yogurt Drizzle: Whisk Greek yogurt with pure maple syrup to create a creamy, sweet topping that enhances the oatmeal cups' texture and adds luxurious moisture.
• Serve With Candied Pecans: Sprinkle extra caramelized pecans on top or alongside the oatmeal cups to boost crunch and provide a delightful nutty contrast to the soft, tender baked treat.
• Match With Chai Latte: Prepare a spicy chai tea latte featuring cardamom, ginger, and cloves that echoes the warm autumn flavors of the pumpkin baked oatmeal cups.

Pumpkin Oatmeal Cup Takes

• Gluten-Free Version: Replace regular oats with certified gluten-free oats and use gluten-free baking powder. Perfect for those with gluten sensitivities.
• Vegan Adaptation: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey. Ensures plant-based friendly options.
• Nut-Free Alternative: Skip pecans and replace with sunflower seeds or pumpkin seeds for added crunch. Great for those with nut allergies.
• Low-Sugar Option: Reduce honey to 2 tablespoons and add mashed ripe banana for natural sweetness. Ideal for individuals monitoring sugar intake.

FAQs

• Are these oatmeal cups gluten-free?

Yes, if you use certified gluten-free oats, these pumpkin baked oatmeal cups can be completely gluten-free. Always check your oat packaging to confirm.

• Can I make these ahead of time?

Absolutely! You can prepare these cups in advance and store them in the refrigerator for up to 5 days. They reheat wonderfully in the microwave for a quick breakfast.

• How can I make these more protein-rich?

Try adding a scoop of protein powder to the dry ingredients or mix in some Greek yogurt with the wet ingredients. This will boost the protein content and make the cups more filling.

• Do I need any special equipment to make these?

No, you just need a standard muffin tin, mixing bowls, and basic measuring tools. A whisk and spatula will help you mix the ingredients smoothly.

Pumpkin Baked Oatmeal Cups Recipe

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4.8 from 17 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Cozy Pumpkin Baked Oatmeal Cups blend autumn’s warmth with wholesome nutrition, offering a delightful breakfast treat. Packed with seasonal spices and rich pumpkin flavor, these portable cups will satisfy morning cravings and fuel your day with delicious comfort.

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Ingredients

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Main Ingredients:

• 2 cups (475 ml) rolled oats
• 1 cup (240 ml) pumpkin puree
• 2 large eggs

Liquid and Sweeteners:

• 1/4 cup (60 ml) honey or maple syrup
• 1/4 cup (60 ml) almond milk
• 1 teaspoon vanilla extract

Spices and Additives:

• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup (30 g) chopped pecans (optional)

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Instructions

1. Gather a muffin tin and prepare it with non-stick spray or paper liners to ensure easy removal of the oatmeal cups.
2. In a spacious mixing vessel, thoroughly blend rolled oats with leavening agent, warming spices, and a pinch of seasoning to create a uniform dry foundation.
3. Separately, whisk together pumpkin puree, protein-rich eggs, natural sweetener, plant-based milk, and aromatic extract until the liquid mixture achieves a silky consistency.
4. Merge the liquid and dry components, stirring gently to create a harmonious batter without overmixing.
5. Incorporate roughly chopped pecan fragments throughout the mixture, distributing them evenly for balanced texture and nutty flavor.
6. Carefully distribute the oatmeal batter into prepared muffin cavities, filling each compartment approximately three-quarters full to allow proper rising.
7. Transfer the tin to a preheated 350°F oven, positioning it in the central rack for consistent heat circulation.
8. Bake for 22-27 minutes, monitoring until the tops transform to a delicate golden hue and the centers appear set and slightly firm.
9. Remove from oven and allow the oatmeal cups to cool completely within the tin, enabling them to stabilize and ease removal.

Notes

• Swap honey with maple syrup for a vegan-friendly version that maintains the rich, sweet flavor profile.
• Toast pecans beforehand to enhance their nutty depth and provide an extra crunch to the baked oatmeal cups.
• Use gluten-free oats if you need a celiac-friendly breakfast option that’s equally delicious and nutritious.
• Store these make-ahead cups in an airtight container for up to 5 days, making morning meal prep quick and convenient.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 6g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg