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Easy Pumpkin Pie Spice Baked Oatmeal Cups (Best Recipe)

Easy Pumpkin Pie Spice Baked Oatmeal Cups - featured image
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These Easy Pumpkin Pie Spice Baked Oatmeal Cups are the perfect last-minute bake sale item or weekday breakfast. Made with simple ingredients like rolled oats, pumpkin puree, and warm spices, they come together in about 30 minutes and taste like fall in a portable form.

Ingredients

Scale
  • 2 cups (200g) rolled oats
  • 1 cup (245g) pumpkin puree
  • 1 cup (240ml) milk (any kind)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) maple syrup
  • 2 tablespoons (30ml) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/4 cup (35g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
  3. Add the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt to the wet mixture. Stir with a rubber spatula until just combined. Do not overmix.
  4. Fold in any optional mix-ins (chocolate chips, nuts, or dried cranberries) if using. Reserve a few to sprinkle on top if desired.
  5. Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
  6. Divide the batter evenly among the 12 muffin cups, filling each almost to the top.
  7. Bake for 18-22 minutes, until the tops are set and golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use old-fashioned rolled oats, not instant. Let the batter rest for 5 minutes before baking to help the cups hold their shape. Check for doneness by gently pressing the top; if it springs back, it’s done. Overbaking will make them dry. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

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

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