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Pumpkin Baked Oatmeal Cups

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Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are an easy, creamy breakfast full of fall flavor. They’re perfect to make in advance for breakfast on-the-go!

A pumpkin baked oatmeal cup on the counter with a bite missing to show the inside.

Easy 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, as they store well in the fridge and even better in the freezer. If you want more of a muffin and less of a baked oats, try these Blueberry Oatmeal Muffins.

If you prefer more oats with no baking, try my Pumpkin Overnight Oats. This Pumpkin Smoothie also makes a great fall breakfast.

Pumpkin Baked Oatmeal Cups drizzled with vanilla glaze

Why You’ll Love These Oatmeal Cups

  • Quick and easy. These pumpkin baked oatmeal recipe requires just a few minutes of hands on prep and 30 minutes in the oven.
  • Perfect for fall. With pumpkin puree and pumpkin pie spice, these baked oatmeal cups are filled with classic fall flavors.
  • Ideal for meal prep. Baked pumpkin oatmeal cups store well in both the fridge and the freezer. You can even reheat them straight from the freezer!

What You’ll Need

These pumpkin baked oatmeal cups are made with quick oats, pumpkin, yogurt, and a few pantry staples. Check the recipe card below for measurements.

  • Oats: I prefer organic, but regular oats are good, too.
  • Salt: Kosher salt improves the texture and taste of the oatmeal cups.
  • 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: Helps give the pumpkin baked oatmeal form and shape.
  • 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 oatmeal cups moist without adding extra fat.
  • Powdered Sugar: Combined with milk and yogurt to create a glaze for drizzling over the finished pumpkin oatmeal cups.

How to Make Pumpkin Baked Oatmeal Cups

This baked pumpkin oatmeal requires just a few minutes of hands-on time and about 30 minutes in the oven. See the recipe card below for more detailed instructions.

  • 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.

Tips for Making Baked Pumpkin Oatmeal

These pumpkin baked oatmeal cups are pretty straightforward to make, but here are a few tips to get them just right.

  • Adjust the spice level. You can add more or less pumpkin pie spice to this baked pumpkin oatmeal, depending on how much flavor you want.
  • What’s the texture like?  The texture of baked oatmeal is creamy, similar to traditional oatmeal but it holds it’s shape more.
  • Make the texture a bit more dense. If you want a more dense oatmeal cups, increase the oats to 1 3/4 cups. This will make more oatmeal cups, each with a denser texture.
  • Adjust the sweetness. These baked pumpkin oatmeal cups are lightly sweetened and rely on the sweetness from the glaze. If you omit the glaze, add more sugar to the muffins.
  • Make extras for later. These freeze well so you can easily double or triple the recipe to meal prep for the month.
Pumpkin Baked Oatmeal Cups topped with glaze in a muffin pan


There are plenty of different ways to customize these oatmeal cups. Here are a few suggestions.

  • 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.

Proper Storage

  • Fridge. Once cooled, store your pumpkin baked oatmeal cups in an airtight container or ziploc bag. Refrigerate for up to 5 days.
  • Freezer. You can also freeze them for up to 3 months in a ziploc bag. Thaw in the fridge for a few hours or microwave from frozen.
  • Reheat. From the fridge, pop your baked pumpkin oatmeal cups in the microwave for 20 to 30 seconds. From frozen, it will take about 2 minutes to reheat them.
Glaze being drizzled over baked pumpkin oatmeal cups

More Pumpkin Recipes You’ll Love

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Pumpkin Baked Oatmeal Cups

4.72 from 89 votes
Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are an easy, creamy breakfast full of fall flavor. They're perfect to make in advance for breakfast on-the-go!
Course: Breakfast, Meal Prep
Cuisine: American
Pumpkin Baked Oatmeal Cups
Prep: 10 minutes
Cook: 30 minutes
cooling time: 5 minutes
Total: 45 minutes
Yield: 6 servings
Serving Size: 1 oatmeal cup


  • 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.

Last Step:

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Once completely cooled, store in an airtight container or zip-top plastic bag and refrigerate for up to 4 days. To reheat microwave for 30 seconds.
Notes: The texture of baked oats is creamy, like oatmeal. If this more dense, like a muffin, increase the oats to 1 3/4 cups. (this will make more muffins).
These are lightly sweetened, and rely on the glaze for added sweetness. If you skip the glaze, add more sugar the oats.


Serving: 1 oatmeal cup, Calories: 104 kcal, Carbohydrates: 37 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 64 mg, Sodium: 137 mg, Fiber: 1.5 g, Sugar: 2 g