Pumpkin Baked Oatmeal Cups.
We love these pumpkin baked oatmeal cups! Satisfying, delicious and easy to prep for the week ahead. I like to make two versions: a pumpkin cheesecake version and a chocolate chip version. Both are delicious served hot or chilled!
This is going in the breakfast rotation all season long!
These pumpkin baked oatmeal cups are super delicious, filled with pumpkin pie flavor, chewy oats, an option for a cheesecake filling or chocolate chips, and best of all – baked in a bite size muffin tin making them ideal for meal prep.
I love how these are portable, can be enjoyed warm or chilled and can even be crumbled or broken apart and sprinkled in yogurt.
Can you tell how much we adore them?!
Last year I shared this pumpkin cheesecake baked oatmeal and it was the hit of the season for us. And for all of you too! It’s hearty and satisfying and tastes so delicious – plus you can make it ahead of time which is a huge win. I can’t believe how delicious it is – it practically tastes like dessert.
While I love my traditional baked oatmeal, I also love baked oatmeal cups. The full baked oatmeal is almost more of an indulgence, in fact, sometimes I call it oatmeal cake. But baked oatmeal cups are something I make to prep for the week ahead or to have quick snacks on hand.
My go-tos are my banana almond butter baked oatmeal cups and my peaches and cream baked oatmeal cups. I tend to make the latter in the summer only, but the banana ones year round. A fall version has always been on my mind, and now is the perfect time.
Yes, it’s a little early here for pumpkin, but when it comes to breakfast, I often enjoy pumpkin all year long. It’s such a warming, cozy flavor and I find myself making my pumpkin pie steel cut oatmeal and pumpkin coconut cold brew any time of year.
And of course, we make my pumpkin muffins ALL year long. Max’s favorite muffin is a pumpkin muffin, so it’s nothing special and seasonal for us.
Plus, I want you guys to have this recipe so you can enjoy them too! Start whenever your little heart desires.
The exciting thing is that I actually make these pumpkin oatmeal cups two different ways. Of course, you can add anything you love to these: nuts, seeds, additional fruit – just about anything.
First, I make a pumpkin cheesecake version. Just like my baked oatmeal, I mix mascarpone (or cream cheese) and maple syrup together, then dollop some down into the oatmeal cup before baking. I love this version because it’s decadent and creamy, without the chocolate. It’s fun!
Next, I make a pumpkin chocolate chip version which is definitely the kids favorite. Much like my pumpkin muffins, they just can’t pass these up. The pumpkin chocolate chip flavor is such a classic and these practically taste like a chewy oatmeal cookie. Amazing!
You could also combine the two: do both the cheesecake filling AND the chocolate chips, but that just may be a little over the top. A little extra. Like breakfast dessert!
Very very into it.
Pumpkin Baked Oatmeal Cups
Pumpkin Cheesecake Baked Oatmeal Cups
Ingredients
- 3 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups milk, any variety works
- 1 15 ounce can pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
cheesecake version
- 8 ounces mascarpone filling
- 1 tablespoons maple syrup
chocolate chip version
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
- In a small bowl, whisk together the oats, baking powder, pie spice and salt.
- In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
- Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
- Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
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Melty chewy goodness.
17 Comments on “Pumpkin Baked Oatmeal Cups.”
These look delicious and I will make them this week- Question- do you use a mini muffin tin, or regular size?
Thank you for the recipe!
regular standard size muffin tin!
Really good and easy to make! I don’t really bake but I had no trouble making these. I love that it was made with pantry staples, nothing fancy required. I can see how you really could customize the add ins to your liking, I used mini chocolate chips because they were on hand. Will definitely make again!
Had all the ingredients for this and made them last night. So good warm and cold! Perfect for my picky breakfast eater who loves your pumpkin muffins but needs a little more in the morning.
Could I use cream cheese for the mascarpone ???
Edith Su
Looks so yum. I am going to make the pumpkin one with mini chocolate chips. Can I use muffin liners?
i suggest not using the liners – they really stick to the oatmeal. they don’t pull apart as easily as muffins do. if you have silicone liners, those would be your best bet!
Could you use quick oats instead of rolled oats?
All of these sound delicious!!
Like Edith asked, can you use cream cheese in place of marscapon cheese?
Would this work if I baked it in a cake pan and cut it in squares? If so, what would be the name time?
Do you store these in the fridge or at room temperature?
My husband “doesn’t like pumpkin” and refuses all pumpkin because he thinks he doesn’t like it. I made these (the chocolate chip version) in mini muffin pans and had a whole Tupperware of them. He asked to try one, without knowing what it was, and he ate 6 in a row. I told him they were pumpkin and FINALLY he says “oh. maybe I might like pumpkin”. and then said “I feel like these would be good with a cream cheese frosting vibe” and I mentally yelled at myself that I didn’t make that version instead. Next time! thank you for getting my husband to convert. your pumpkin dream cake is definitely next!!
this sounds like exactly what happened to eddie!! swore he hated pumpkin, then tried my pumpkin muffins without knowing they were pumpkin and fell in love!
I really enjoyed these! I made the chocolate chip version with half a cup of chips and used brown sugar instead of syrup because I didn’t have any. I baked it in a pan instead of muffin tin for ease and because I wanted slightly bigger servings and it worked perfectly! I definitely want to try freezing them next time.
These are in the oven right now – I can’t wait to try them! Any tips on reheating these from cold? I plan to store in the refrigerator for busy weekday mornings. Thank you so much, Jessica! You keep me and my family VERY well fed. :)
Any way to make this vegan? Thank you