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Kid-Approved Pumpkin Baked Oatmeal Cups

pumpkin baked oatmeal cups - featured image

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.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 Β½ teaspoons pumpkin pie spice
  • Β½ teaspoon cinnamon
  • ΒΌ teaspoon salt
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • ΒΌ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • ΒΌ cup melted coconut oil or unsalted butter
  • Optional: β…“ cup mini chocolate chips or chopped nuts

Instructions

  1. Preheat your oven to 375Β°F (190Β°C). Grease your muffin tin well with butter or cooking spray, or line it with muffin liners.
  2. In a large bowl, whisk together the dry ingredients: rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a separate medium bowl, combine the wet ingredients: pumpkin puree, eggs, maple syrup, vanilla extract, milk, and melted coconut oil or butter. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. If adding chocolate chips or nuts, fold them in now.
  5. Let the batter rest for 5 minutes.
  6. Scoop the batter evenly into the prepared muffin cups, filling each almost to the top.
  7. Bake for 18-22 minutes, or until the tops are set and golden brown around the edges. A toothpick inserted into the center should come out mostly clean.
  8. Let the oatmeal cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

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.

Nutrition

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