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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

4.73 from 74 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


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199 comments on “Pumpkin Baked Oatmeal Cups”

  1. I recently made these and they were delicious. I ended up with twelve rather than six though. They reheat wonderfully and are very filling.

  2. Gina, you’ve done it again! These Pumpkin cups are just delicious! Not only that but a perfect combination of protein, fiber and warm spices that held me till lunch. Easy to whip up, made my house smell amazing and everyone in my family loved them. So perfect to reheat in the micro for busy school mornings. My go-to make ahead breakfast for Fall.

  3. Avatar photo
    Cathy Sweeney

    I am addicted to these for my breakfast! Warmed quickly in microwave with a bit of butter or cream cheese! Yum

  4. I made them this morning. I follow the recipe.. but it seems my came out a little too moist at the bottom ?? not sure if I should cook them longer. Help Gina

  5. A great baked oatmeal recipe.
    It was very easy to make gluten free.
    If you have time, please consider cinnamon baked oatmeal and a cinnamon muffin. Thanks so much.
    We have been enjoying your white bean turkey pumpkin chili.

  6. Avatar photo
    Fahreen Damji

    amazing. cant tell you how good these were. forgot pumpkin puree so used some butternut squash. amazing.

  7. I made these with an additional 3/4 cup quick oats for a more muffin-like texture. I used Swerve Brown sugar substitute and 2 tsp of Pumpkin Spice because I love the flavor. I didn’t bother with the icing and they were sweet enough for me. Baked at 375 for 28 minutes (my oven temp runs about 25 degrees lower and I used silicone liners). They can out like a soft, tender muffin. It made 12 standard muffins. Absolutely love the flavor and it came out to just one WW point per muffin. So happy! Can’t wait to try the banana blueberry baked oatmeal next!

  8. I just had one and it was delicious! I used Splenda brown sugar, and the Oikos, reduced sugar, 2% vanilla yogurt and they were sweet enough without the glaze. I doubled the recipe and it made 18 in my regular muffin pans. I had read some comments that said they needed to be in a bit longer, so I left them in for 31 minutes and they turned out really well. We will definitely make them again!

  9. I can’t believe these are only 2 WW points; they are so creamy and good–they taste like pumpkin pie!

  10. Made with regular oats pulsed in food processor. We are in the process of moving and selling our home. Wanted the kitchen to smell like fall for when people come today to see our place. Win! Do not eliminate the glaze as it is a good tang with the yogurt in it. My silicone muffin cups were packed already so I used small ramekins and baked 30-32 minutes. Nice grab and go breakfast.

  11. Great recipe! I used apple sauce instead of pumpkin & maple syrup instead of the sugar. Also used just cinnamon & added a few more oats to make it more portable. Will maybe add some dried fruit next time to switch it up.

  12. These are so good! Going to double the recipe next time. I didn’t even make the drizzle…I was too lazy….I think they are great without so I can only imagine how much better they are with it.

  13. I must have read this recipe wrong because my muffins were terrible and I went through a lot to get all of ingredients.
    I’m really un happy with this experience!!!!!!!!!!!

    1. These are not muffins. She very clearly states that in the recipe. Sorry yours did not turn out well. I made them this morning and my whole family loved them! Delicious!

  14. Avatar photo
    Laura Strickland

    These are delicious! Will definitely make them again! I had a hard time getting them out of my muffin pan even after spraying it. I’ll use my silicone liners next time. I totally forgot to this time! Great recipe!

  15. A keeper for sure. I wanted mine firmer, more muffin like. So, I followed Gina’s tip about adding more oatmeal to the batter. My husband who isn’t the biggest oatmeal fan even liked these having two as soon as they were done. Definitely don’t skip out on this one.

  16. It would have been very helpful to have separated out the glazed topping from the recipe. I just threw out a batch and will try it again, but it is pretty frustrating. Yes yes I know. I should’ve read through the whole recipe but it’s early morning and I was trying to make something yummy for breakfast.

  17. Even better when they have had time to sit for a day in the refrigerator. Gets like a brownie like texture, with that great pumpkin spice flavor.

  18. I was a little worried about how these would turn out as I only had regular yogurt not Greek and had to do some tweaking. But they were SO good. Can’t wait to eat more tomorrow for breakfast haha.

  19. Gina, you’ve done it again! These are amazing soft and creamy like a warm bowl of oatmeal, but the convenience of a muffin shape. So good. I haven’t made the yogurt icing yet because I think they are sweet enough. THANK YOU!

  20. Realized I forgot to add in the pumpkin puree half way thru cooking, but i just sprinkled some cinnamon on top after they came out of the oven and they were still great!

  21. Just made a batch, I loved it, my husband thought it should be denser inside, but after explaining the oatmeal concept. will make these again a great breakfast option.

  22. Good autumn breakfast! These are tasty and two for breakfast is very satisfying. I added some additional oats to make mine a little firmer. They do come out very moist.

  23. Sadly, I feel like the odd one out on this recipe. We did not enjoy them at all. I followed the recipe exactly, everything came out as described and it made 6 cups for me. Unfortunately, they were very dense and very heavy – not pleasant to eat and they didn’t seem to have a ton of flavor. I normally love ST recipes, but this was a miss for me. I am going to stick with the ever amazing pumpkin overnight oats.

  24. These are really delicious. I made them exactly as stated except I used oat milk instead of almond milk. Highly recommend; even my super picky 7 year old gobbled these up.

  25. Delicious! They are creamy with just the right amount of sweetness. Little comfort bites perfect for Fall!

  26. I made these this morning. They are delicious! I added more oats and it made 9 oatmeal cups. Based on other comments I used silicone muffin cups as liners. The key – as another reviewer mentioned- is to let them cool completely. Then they popped out beautifully from the silicone liners. Next time I will double the recipe and freeze some for snacks. Yum!

  27. Love this recipe! I had to make a few adjustments due to my eating requirements, but it still turned out fantastic! I used coconut palm sugar instead of regular sugar/monk fruit, stevia in place of powdered sugar for the glaze, and I added about 1/3 of a cup of protein powder. I also baked it in a loaf pan instead of a muffin tin because I currently don’t have a muffin tin, but at 325 for 50 minutes it was fantastic! Thank you!

  28. These are delish. Like many commenters, mine made more than 12 (I doubled recipe). More like 15-16 and my muffin tin is pretty standard. I added a handful or large flake rolled oats to the batter for some extra oats and for more texture. I didn’t use the topping so added more sweetener to the batter.

  29. This is so incredibly good! Love that you can eat it cold or warmed up. Used dairy free yogurt and maple syrup. Wish I had doubled it! I did have to cook it longer and then waited until it had completely cooled before removing from the pan – that is the key to them staying together. Thank you!

  30. Delightful. I omitted the sweetener and the icing and instead put a smear of raw honey on top before eating. Thank you for the recipe!

  31. These baked oats are AMAZING! I followed the recipe except accidentally used 0 fat FAGE yogurt, but they were still delicious. My second batch added 6 tsp. of chopped Craisins. Oh yum. I’m going to try fresh cranberries next, when they come in season! The recipe made 8 muffin size baked oats for me, but that was a bonus.
    Thank you for an awesome recipe!

  32. Followed it exactly the first time and even increasing the baking time they were a bit liquid in the middle. This time I followed exactly but instead of the glaze, I poured in some white chocolate chips. Baked 12 muffins instead of 6 for 30 minutes and they were amazing! Might add some dried cranberries next time too just for fun.

  33. Made these today with a couple changes and they came out delicious! I used an extra 1/2 cup of oats and a couple extra tablespoons of pumpkin puree. I baked them in cupcake liners and got 11 out of the recipe. The texture is a perfect cross between a oatmeal cup and a muffin. I will definitely be making again.

  34. If I increase the oatmeal to 1 3/4 cup, will it create the texture more like your Blueberry Oatmeal Muffins?

  35. How are these frozen? I made two trays worth, and would like to keep some in the freezer for a quick breakfast warmed up.

  36. My baby loves baked oatmeal and looking to make these with a sugar/honey/maple syrup alternative. Could mashed bananas be used in place of the sugar?

  37. Just made these, reduced the monk fruit to 4 tablespoons and used 0% yogurt by accident. They were great and sweet enough for me. Didn’t use the glaze, and it also made 8 not 6, win for me. Definitely will make again

  38. The recipe doesn’t say where to add the pumpkin purée so I made an educated guess that it goes into the wet ingredients.

  39. Could you add protein powder to this? I have an unflavored protein powder. What would happen to the texture?

  40. Has anyone tried to add protein powder to these? Sound amazing but I’m trying to up protein intake, ordered a pumpkin flavored protein powder that I think might be good in these just not sure if I should adjust the recipe if I add it. Also, stevia instead of monk fruit?

    1. Sorry, disregard…just found answer in your description. This is what happens when I “jump to recipe”.

  41. I followed recipe exactly used 2% cows milk and brown sugar as sweetener.They came out amazing! Yes batter is liquidy but will come out like a beautiful Bobo oatmeal snack yet waaaay more moist and tastier!

  42. Loved these! I made them earlier this week never having baked oatmeal before. Knowing the texture should not be muffin like was helpful. They are delicious and I will definitely be making these again. I also want to mention I doubled the recipe because my muffin tins hold 12 and I had enough ingredients. They came out great.

  43. Seriously amazing. Made a batch Monday and they are all gone so definitely making another in the next few days as I still have all the ingredients! Perfection for quick breakfast/snack and so delicious with the yogurt topping. I followed recipe exactly, must have a smaller muffin pan bc I got 12 out of this vs. 6.

  44. Delicious, but I had similar issues as others with having too much batter to fit in the muffin cups and the they were not fully baked in 30 minutes. They were very soft and fell apart when I tried to take them out of the tins. I baked an extra 5 minutes and they were better.

  45. Oh these are fabulous! A real breakfast treat (or anytime, really! just had one for dessert with a mug of hot chai tea!) I’m on WW so this is a real treat. Filling, satisfying and delicious and oh…healthy!

  46. These turned out great, though I baked them a little longer than the recipe indicated because I was making a double batch in a 12-cup pan. Great texture and good hot or cold. They were a great on-the-go breakfast for our family of four during a busy week.
    I don’t love the taste of monk fruit, but I’m getting used to it. The kids didn’t even notice. I might try making some liquid ingredient adjustments to better match my family’s tastes (more pumpkin!) the next time we make these. I see all kinds of opportunities with baked oatmeal. Thanks for the win on this one!

  47. I guess I didn’t understand what these were. Batter was very thin. They came out very wet on the bottom. I baked them longer, but it made no difference. A few of the cups broke apart when taking them out of the pan. I won’t make these again.

    1. Hi Donna, yes, baked oats are creamy like oatmeal. If you want them more dense and less creamy you can use 1 3/4 cups oats instead of 1 cup, leaving everything else the same (it might need more sugar). This will def make almost double but it will probably give you the texture you were expecting.

  48. I unfortunately ran out of vanilla extract, but they still tasted delicious. My husband gave one to a coworker, who promptly asked for the recipe. Guess I have to confess that they are healthy! Not sure if it’s my muffin tins, but I doubled the recipe and made a comfortable 16 (so I’m taking off a point per muffin!) Thanks Gina for another delicious meal prep recipe!!

  49. Avatar photo
    Georgia Renner

    Delicious! I baked them exactly per recipe instructions, using exact ingredients called for, for 30 minutes. I only have a 12 cup muffin tin and using that I got 8 of these pumpkin oatmeal cups. These are not muffins so if you are looking for that texture you will be disappointed. This is baked oatmeal! But mine still came out holding their ‘muffin’ shape. I will definitely keep these in the rotation.

    1. Yes! I think the shape is confusing people for sure! It’s like a creamy oatmeal, baked in a muffin tin. Glad you liked them!

  50. These seem to have potential, but they tasted spongy.
    How do we know when they are fully cooked on the inside?

    1. Vicky, if you want them more dense and less creamy you can use 1 3/4 cups oats instead of 1, leaving everything else the same (it might need more sugar). This will def make almost double but it will probably give you the texture you were expecting.

  51. These are delicious! I used white monk fruit and they turned out perfectly. I got 10 small cups, so I might try to make them bigger next time.

  52. Avatar photo
    Doris McWilliams

    Something is way off on the calorie count. It has to be more than 104 calories. 37 carbs at 4 kcal/gram = 148 calories. 6 grams protein at 4kcal/gram adds another 24 calories. 3 grams fat at 9 kcal/gram adds another 27 calories at 9 kcal/gram. Total should be 199 calories each.

  53. Super delicious. The texture is really moist and nice. I used 1/3rd cup yoghurt. I mostly just used cinnamon for a spice as I don’t care for pumpkin pie spice too much and they were still really flavourful.

  54. This recipe is easy and so tasty! I doubled the recipe and made them for breakfasts to bring to work.

  55. Hi again. I’m new to baking so when I saw the liquid batter I thought I did something wrong. Then, determined not to be denied this treat, I made it again and they came out fantastic! I used Bob’s Mill Steel Cut Oats and ran them through my herb grinder. All in all, thank you for this treat!

      1. Syrup might make it too liquidy, if you use it add a little more than the sugar and maybe cut back on the liquid.

  56. I’ve got to be honest, I was a little nervous about these because the batter was just liquid… But, I followed the directions to a T and they came out beautifully. They’re delicious! My kids are going to LOVE these! Note: I did only use 1/3 cup of yogurt in the batter. I also slightly pulverized my old fashioned oats.

  57. Perhaps this is the problem: The instructions in Step 3 say to add 1/2c. yogurt but the ingredients list 1/3c yogurt. Perhaps this is where people are having issues with them being too wet/moist? Is it 1/2c or 1/3c?

  58. Not sure what happened as I followed the instructions but ended up with bottoms of muffins that were very moist/wet. Ended up putting back in the oven longer – which did help some.

  59. Is it possible to add protein powder to this recipe to make it more macro friendly to my needs? If so, how much protein powder can be added?

  60. Just made these tonight and had to try one right away! They are so good! I used fat free plain Greek yogurt because it’s what I had and Splenda sweetener because I didn’t want the extra points for brown sugar and didn’t have any monk fruit sweetener. Turned out great!

    1. Thanks for this info! I was wondering if I could sub the Splenda sweetener for monk fruit (I don’t care for the taste of monk fruit).

  61. I am excited to try these for a brunch. Is it possible to make mini cups using mini muffin pans? How would I adjust the baking time?
    Thank you!

  62. I went to make this recipe, but can’t find in the directions when to add the pumpkin purée. I assumed it was for the batter, but an update may be helpful. Can’t wait to try them!

  63. The instructions for the 12 cake recipe says 2 cups of milk but lower when you’re adding the ingredients it says 1 cup of milk. I used 2 cups and it was a liquid bowl of batter. What is the correct amount of milk for 12 cakes please? Thank you.

  64. Avatar photo
    Chris Shirley

    I doubled the recipe and that recipe says 2 cups of milk. It was basically pancake batter at that point. What is the exact amount of milk for this recipe? Thanks.

  65. Recipe is very soufflé like. Yummy but def needs powdered sugar glaze if you want a sweeter flavor. Recipe instruction call for different measurements of yogurt than list and doesn’t say to add the pumpkin purée, so I made a few educated guesses. 🙂

  66. We love trying your recipes, and I’m excited to make these to send to my son in college! Will these freeze well? Thank you for all you do!

  67. When you hit the WW button it converts to a recipe in WW app, but adds 2 TLB butter at the end for 12 points. Where is the butter in this recipe? Based on the listed ingredients above, shouldn’t these muffins be 2 points, not 4.

    1. Great catch!! I tested these so many times, first with butter but didn’t need it. Yay for 2 WW Points each!

  68. I followed the recipe exactly as written. My muffins were wet at the bottom and soggy on the inside. Don’t waste your money or ingredients.

  69. These are really good. My batter was also runny, but the “muffins” baked up perfectly. They are moist and delicious on the inside and have a nice browned crust on top. The glaze gives a nice sweetness without being cloying. I love that there is no flour in this recipe, as I have celiac and have hit or miss results when subbing flours. Pretty healthy and feels like an indulgence. Nice work!🙂

    1. It should be 1/3 cup yogurt in the batter, is that what you used? Also the batter is runny but it bakes like a moist baked oatmeal (not a muffin if that’s what you are expecting).

      1. The recipe says to use 1/3 cup yogurt, but the instructions say to use a half a cup.

  70. Avatar photo
    Sandy Jouglard

    This recipe was delicious. My husband is a picky eater and he thought it had great flavor! I think there is a missing piece in the directions. I might have missed it but you have pumpkin purée in the ingredients but it does not state where to add it. I added it in the wet ingredients.

  71. Making these now, great recipe. The sugar amount in the Nutrition has me confused. If we use 6 Tablespoons brown sugar, and the recipe yields 6 muffins, how are there only 2 grams of sugar per muffin? Brown sugar has 12 grams of sugar per Tablespoon. Am I missing something? Thanks

    1. I used brown monk fruit. If you use sugar instead, here are the macros and WW Pts: Calories: 156
      Protein: 6 g
      Carbohydrate: 26 g
      Dietary Fiber: 2 g
      Total Sugars: 16 g
      Total Fat: 3 g
      Saturated Fat: 1 g
      Cholesterol: 64 mg
      Sodium: 141 mg
      WW Points: 7

      1. Thank you for clarifying! Sounds good, I will look into brown monk fruit, I have never used it before. Today, I actually used a few tablespoons of maple syrup for these oatmeal cups. They turned out great, thanks!

      2. Thank you for clarifying. I have never used brown monk fruit before, I’ll have to buy some. Today, I used maple syrup for this recipe instead of sugar. The oatmeal cups turned out very good, Thanks!

  72. Is it supposed to be 1/3 cup of yogurt (as stated in the recipe) or 1/2 cup of yogurt (as stated in the instructions)? Thanks!

  73. Sounds great! One question, you show 1/3 cup yogurt in the list, the the instructions shows 1/2 cup. Can you please update?

      1. Can you clarify if you are supposed to use 1/3 cup of yogurt or 1/2 cup in step 3?

        The ingredient list only says 1/3 which is less than the 1/2 cup it asks you to put in step 3. Thanks!

      2. I’m still confused on the yogurt…ingredients say 1/3 cup plus 1 and 1/2 tbsps but directions say add 1/2 cup yogurt. I understand some is left for glaze but I can’t use 1/2 cup of yogurt when only 1/3 is listed in ingredients. Do I use 1/2 cup or 1/3 cup?

  74. Is using quick oats best??Would using rolled/old fashion oats change the flavor and texture to the muffins? But would it add more fiber?

  75. This looks great. My one kiddo can’t have dairy. Can I use a vegan yogurt to sub or do you have another suggestion?

    1. Sorry that was my mistake, I tested these like 10 times. It’s 1/3 cup yogurt (just like the ingredients)

  76. I assume the pumpkin purée is added with the other wet ingredients, but it looks like you left it out in the instructions. Or am I missing something? I reread the recipe several times and don’t see it mentioned except in the list of ingredients.

      1. I love your recipes. I can’t have brown sugar though. Is there a way to modify / substitute the brown sugar with real maple syrup?