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Cozy Baked Pumpkin Oatmeal Cups

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These cozy baked pumpkin oatmeal cups are the perfect meal prep breakfast—soft, spiced, and portable. Made with simple ingredients, they reheat beautifully and taste like fall in every bite.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned, not quick oats)
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup milk (dairy, almond, oat, or coconut)
  • 2 large eggs (room temperature preferred)
  • 1/3 cup maple syrup (pure maple syrup; honey or agave work too)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (Ceylon cinnamon recommended)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (pure vanilla extract preferred)
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, dried cranberries, or chopped pecans (optional mix-ins)
  • 2 tablespoons pepitas (pumpkin seeds, optional topping)
  • 1 tablespoon brown sugar (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone baking cups. If using paper liners, spray them lightly with cooking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
  3. Add the dry ingredients to the same bowl: rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a spatula or wooden spoon until the oats are evenly coated and no dry patches remain. The batter will be thick, like loose cookie dough.
  4. Fold in any optional mix-ins (e.g., chocolate chips, dried cranberries, or chopped pecans) gently until evenly distributed.
  5. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full. A cookie scoop helps ensure even sizing. You should get exactly 12 cups.
  6. If desired, sprinkle the tops with pepitas and a pinch of brown sugar for added crunch and caramelization.
  7. Bake for 20-25 minutes, until the tops are set and lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If tops brown too quickly, tent loosely with foil for the last 5 minutes.
  8. Let the cups cool in the pan for 5 minutes—this is crucial for them to hold their shape. Then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid a gummy texture. Use room temperature ingredients if possible, but cold works too. Ensure you use 100% pure pumpkin, not pumpkin pie filling. Toast pepitas in a dry pan for 2-3 minutes before adding for extra crunch. Let cups cool completely before storing to prevent sogginess. For a single dish, bake in an 8×8 inch pan for about 30-35 minutes. Double the recipe for meal prep; freeze for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal, meal prep breakfast, fall breakfast, pumpkin spice, healthy breakfast, grab-and-go breakfast

Find it online: https://forkmila.com/cozy-baked-pumpkin-oatmeal-cups-the-best-easy-meal-prep/