These easy, creamy, pumpkin baked oatmeal cups are perfect to make in advance for breakfast on the go this fall!
Pumpkin Baked Oatmeal Cups
If you’re a pumpkin lover, you’ll love this healthy make-ahead breakfast! I love baked oatmeal, so I played around with my baked oatmeal recipe to create these Pumpkin Baked Oatmeal Cups, made with oatmeal, canned pumpkin, yogurt, and pumpkin spice and drizzled with a yogurt glaze. They’re great to meal prep
for the week. If you want more of a muffin and less of a baked oats, try these Blueberry Oatmeal Muffins.
Pumpkin Baked Oats Tips
- The texture of baked oatmeal is creamy, similar to oatmeal.
- If you want a more dense muffin, increase the oats to 1 3/4 cups, this will make more muffins.
- These baked muffins are lightly sweetened and rely on the sweetness from the glaze. If you omit the glaze, add more sugar to the muffins.
Pumpkin Baked Oatmeal Cups Ingredients
- Oats: You’ll need one cup of quick oats. I prefer organic, but regular oats are good, too.
- Salt: A quarter teaspoon of kosher salt improves the texture and taste.
- Baking Powder helps the oatmeal cups rise.
- Pumpkin Spice: Pumpkin pie spice provides a warm, fall flavor. Add up to two teaspoons, depending on how much spice you prefer.
- Milk: I used almond milk, but any kind will work.
- Vanilla enhances the flavor of these pumpkin oatmeal cups.
- Eggs: Beat two large eggs.
- Greek Yogurt: Buy a low-fat (2%) plain Greek yogurt, like Fage.
- Sweetener: Use brown sugar or monk fruit if you’re trying to reduce added sugar.
- Pumpkin: Canned pumpkin puree keeps these healthy oatmeal cups moist without adding extra fat.
- Powdered Sugar combines with milk and yogurt to create a glaze for drizzling over the finished pumpkin oatmeal muffins.
How to Make Pumpkin Oatmeal Cups
- Make the Pumpkin Oatmeal Batter: Whisk oats, salt, baking powder, and pumpkin spice in a large bowl. Stir in the milk, vanilla extract, beaten eggs, pumpkin puree, sugar, and yogurt.
- Bake: Spray six cups of a muffin tin with oil and divide the batter evenly among the cups. Bake at 350˚F for 28 to 30 minutes, rotating halfway through.
- Prepare the Glaze: Mix the remaining yogurt and milk with the powdered sugar.
- Serving: Let the oatmeal cups cool for five minutes in the pan before transferring them to a cooling rack. Drizzle each with the glaze and cool for five more minutes before eating.
- What can I use as a substitute for quick oats? If you’re out of quick oats, pulse rolled oats, also called old-fashioned oats, in a food processor or blender a few times. Then measure one cup of oats.
- Chocolate Chips: Stir mini chocolate chips into these pumpkin oatmeal cups.
- Pumpkin Spice: If you’re out of pumpkin spice but have the individual spices (cinnamon, nutmeg, ginger, allspice, and cloves), use a combination of them.
- Cinnamon Baked Oats: You can also make these with just 1 1/2 teaspoons cinnamon, omitting the pumpkin spice.
- Meal Prep: Double or triple this baked oatmeal muffin recipe and freeze half for later.
Store these baked oatmeal cups in an airtight container or plastic bag once cooled and refrigerate for up to five days. Reheat them in the microwave for 20 to 30 seconds.
You can freeze pumpkin oatmeal cups for up to 3 months. Thaw them in the refrigerator for a few hours or microwave them from frozen until warm.
What is the difference between baked oats and oatmeal?
Baked oats and oatmeal have different textures. Baked oats are firmer, so they can be held when eaten and great if you need a quick breakfast while on the go. Oatmeal is looser and is eaten in a bowl with a spoon.
Are baked oats still healthy?
Oats are full of fiber and protein, no matter how they’re prepared. These healthy pumpkin baked oatmeal cups have 6 grams of protein and 1.5 grams of fiber and are sure to keep you full until lunch.
More Pumpkin Recipes You’ll Love
- Pumpkin Baked Oatmeal with Bananas
- Pumpkin Bread
- Pumpkin Pie Overnight Oats
- Pumpkin Muffins with Cream Cheese
- Whole Wheat Pumpkin Pancakes
Pumpkin Baked Oatmeal Cups
- standard 6-cup muffin tin
- 1 cup quick oats, organic preferred
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 to 2 teaspoons ground pumpkin spice, if you don't like pumpkin spice, use cinnamon
- 1 cup plus 1/2 tablespoon almond milk, or milk of your choice
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/3 cup plus 1 1/2 tablespoons low fat 2% plain Greek yogurt, (I like Fage)
- 1/4 cup pumpkin puree
- 6 tablespoons brown monk fruit sweetener, or brown sugar (I used monk fruit)
- 1 tablespoon powdered sugar
- Preheat oven to 350F. Generously spray a standard 6-cup muffin tin with baking spray.
- To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.
- Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.
- To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)
- Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar. Whisk to combine.
- When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack. Drizzle each with a little glaze and allow to cool at least another 5 minutes.