These pumpkin baked oatmeal cups are a budget-friendly, kid-approved breakfast that’s perfect for meal prep. Made with simple pantry staples, they’re soft, not too sweet, and reheat beautifully all week long.
Let the batter rest for 5 minutes before baking to help the cups hold their shape. Use room temperature eggs if possible. Check pumpkin puree for excess water and spoon off if needed. Bake until just set to avoid drying out. Double the batch for freezing.
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