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Perfect Pumpkin Baked Oatmeal Cups: Easy Make-Ahead Breakfast

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These pumpkin baked oatmeal cups are the perfect make-ahead breakfast for hosting a crowd. Soft and tender in the middle with slightly crisp edges, they’re made with simple pantry staples and can be easily adapted for dietary needs.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 1 cup (240ml) milk (any kind)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) maple syrup
  • 3 tablespoons (45g) melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/4 cup (40g) dried cranberries or raisins (optional)
  • Pepitas (pumpkin seeds) for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or oil.
  2. In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract until smooth and well combined.
  3. Add the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt. Stir with a spatula until everything is evenly incorporated. Do not overmix.
  4. Let the mixture sit for 5 minutes to allow the oats to absorb the liquid.
  5. Fold in your chosen mix-ins (chocolate chips, nuts, dried fruit) if using.
  6. Spoon the mixture evenly into the prepared muffin cups, filling each almost to the top. Sprinkle pepitas or extra nuts on top if desired.
  7. Bake for 20 to 25 minutes, or until the tops are set and golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
  8. Let the cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Letting the oats sit for 5 minutes before baking is crucial for creamy texture. Use room temperature ingredients for best results. These cups taste even better the next day as flavors meld. For a crowd, bake fully and reheat in a 300°F oven for 10 minutes before serving.

Nutrition

Keywords: pumpkin baked oatmeal cups, make-ahead breakfast, oatmeal cups, pumpkin oatmeal, healthy breakfast, fall breakfast, brunch recipe

Find it online: https://coracooks.com/perfect-pumpkin-baked-oatmeal-cups-easy-make-ahead-breakfast/