Cooking with PumpkinNo. 2934 · The 2026 edition
Baked Pumpkin Oatmeal Cups
Cozy up with these baked pumpkin oatmeal cups—perfect for a quick, portable fall breakfast or snack!
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These baked pumpkin oatmeal cups combine canned pumpkin, oats, and warm spices into a portable breakfast treat. Simply whisk the wet ingredients, fold in oats and nuts, then bake in a muffin pan for about 15 minutes. They set up beautifully and are delicious enjoyed warm or at room temperature.
Ingredients
Directions
- Preheat the oven to 400°F (200°C). Lightly grease the cups of a 12-cup muffin pan or line them with silicone baking cups.
- In a large mixing bowl, combine the pumpkin, milk, eggs, oil, maple syrup, brown sugar, pumpkin pie spice, and salt. Whisk until smooth and well blended.
- Add the oats and chopped walnuts (or your chosen mix-ins) to the wet mixture. Gently fold them in until evenly distributed.
- Divide the batter evenly among the prepared muffin cups. Bake for about 15 minutes, or until the oatmeal cups are set. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Per serving
- 7.0 fat g
- 19.0 carbs g
- 8.0 sugar g
- 150.0 calories
- 4.0 protein g
More photos
Photos hosted by savorynothings.com.
