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Cozy Pumpkin Baked Oatmeal Cups: Easy Fall Meal Prep

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These cozy pumpkin baked oatmeal cups are the perfect fall meal prep breakfast. Made with simple ingredients like rolled oats, pumpkin puree, and warm spices, they’re portable, forgiving, and taste like autumn in a muffin liner.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup milk (dairy, almond, oat, or coconut)
  • 2 large eggs, room temperature
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil, melted (or neutral oil)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips (optional)
  • 1/3 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)
  • 2 tablespoons flax seeds or chia seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the dry ingredients: rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  3. In a medium bowl, combine the wet ingredients: pumpkin puree, milk, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix.
  5. Fold in your chosen mix-ins (if using) gently.
  6. Let the batter rest for 5 minutes.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, or until the tops are set and lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  9. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
  10. Cool completely before storing.

Notes

Don’t overmix the batter. Room temperature ingredients help the coconut oil blend smoothly. Letting the batter rest for 5 minutes allows oats to absorb liquid for better texture. Use parchment paper liners to prevent sticking. For even baking, rotate the pan halfway through. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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