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Cozy Maple Pumpkin Baked Oatmeal Cups

maple pumpkin baked oatmeal cups - featured image

These sturdy, fragrant baked oatmeal cups offer a perfect balance of moisture and structure, combining the flavors of pumpkin pie with the satisfying chew of oatmeal. They are ideal for meal prep, freezing well and reheating easily for a grab-and-go breakfast.

Ingredients

Scale
  • 1 1/2 cups Old-Fashioned Rolled Oats
  • 1 cup Pumpkin Puree (100% pure, not pie mix)
  • 1/3 cup Maple Syrup (Grade A Dark Amber)
  • 1/2 cup Milk (dairy, almond, oat, or soy)
  • 1 large Egg
  • 2 tablespoons Coconut Oil (melted)
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 cup Chopped Pecans (optional, toasted)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 12-cup muffin tin with cooking spray or melted coconut oil, or line with paper liners.
  3. In a large bowl, whisk together the egg, maple syrup, milk, and melted coconut oil until smooth.
  4. Stir in the pumpkin puree until fully incorporated and the mixture is uniform.
  5. Add the rolled oats, baking powder, cinnamon, nutmeg, allspice, and salt. Stir gently but thoroughly to coat the oats.
  6. Let the mixture rest for 5 minutes to allow the oats to absorb liquid.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use instant or steel-cut oats as they will alter the texture. Letting the batter rest for 5 minutes is crucial for proper hydration of the oats. If using a different pan size, adjust baking time accordingly. These freeze well for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal, baked oatmeal cups, maple pumpkin, breakfast meal prep, gluten-free breakfast, vegan breakfast, fall recipes, healthy oatmeal