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Cozy Pumpkin Baked Oatmeal Cups: Easy Fall Breakfast

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These cozy pumpkin baked oatmeal cups are warm, spiced, and perfectly portable — ideal for busy mornings when you still want something homemade. They’re ready in under 30 minutes with simple ingredients and a clever method that ensures every oat gets evenly coated.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup milk (dairy or unsweetened almond milk)
  • ⅓ cup pure maple syrup
  • 2 large eggs (room temperature)
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Optional mix-ins: ½ cup chopped pecans, ¼ cup chocolate chips, or ¼ cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with cooking spray.
  2. In a large mixing bowl, combine the dry ingredients: 2 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1½ teaspoons baking powder, and ½ teaspoon salt. Whisk together until the spices are evenly distributed.
  3. Add the pumpkin puree directly to the dry ingredients — 1 cup of puree. Stir it in with a rubber spatula until the oats are fully coated. The mixture will look thick and clumpy at first, but keep stirring until it comes together into a cohesive, cookie-dough-like texture.
  4. In a separate medium bowl, whisk together the wet ingredients: 2 large eggs, ¾ cup milk, ⅓ cup maple syrup, 3 tablespoons melted coconut oil, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and slightly frothy.
  5. Pour the wet ingredients into the oat-pumpkin mixture. Fold gently with a rubber spatula until just combined. Do not overmix — a few streaks are fine.
  6. If using mix-ins, fold in ½ cup chopped pecans or ¼ cup chocolate chips at this point. Distribute them evenly throughout the batter.
  7. Scoop the batter into the prepared muffin tin, filling each cup almost to the top — about ¾ full. Use a cookie scoop or two spoons to portion it evenly.
  8. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The edges should look slightly crisp and pulling away from the liners.
  9. Let the cups cool in the tin for 5 minutes, then transfer them to a cooling rack.
  10. Serve warm or at room temperature. Drizzle with extra maple syrup or a dollop of Greek yogurt for extra creaminess.

Notes

For the best texture, use rolled oats (not instant). If your pumpkin puree seems thin, let it drain in a fine-mesh strainer for 10 minutes before using. Let the batter rest for 5 minutes before scooping to allow oats to absorb liquid. Use a cookie scoop for even portions. Watch the edges for doneness, not the center. Room temperature eggs prevent coconut oil from seizing. Parchment liners release more easily than paper liners. Overmixing can make the cups dense.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-pumpkin-baked-oatmeal-cups-easy-fall-breakfast/