You know what this pumpkin season is screaming for? Some pumpkin baked oatmeal cups. With chocolate chips I might add. Didn’t know that was a thing? Well, it is, and it’s delicious.
Okay, I fully admit I’m one of those “pumpkin spice on everything” kind of girls the minute the fall season hits. And fall morning is perfect for a dish that has some quick oats in it, so why not combine the two?
The whole family will love these oatmeal muffin cups, trust me. Honestly, you’d be wise to bake a double batch. I didn’t, and now I’m full of regret. They are also perfect for busy mornings when you are trying to get out the door quickly. I’m a huge fan of any kind of portable breakfast. You can also add them to your lunch box or the kids’ lunch box for a mid-morning snack.
While these pumpkin oatmeal cups are delicious on their own (because, chocolate chips….) you could top them with some almond butter or some peanut butter after you cook them. That would give you a boost of protein as well.
I made these without paper liners, and I would suggest you do the same as they will probably stick to cupcake liners, even if you add a bit of cooking spray. I prefer to just grease some muffin tins with some good ole’ butter. That’s how we roll over here.
I use brown sugar in these oatmeal cups, but you could try some pure maple syrup if you want to avoid refined sugar. While I haven’t tried it, I imagine they would turn out well.
So, let’s get started and make some baked pumpkin oatmeal cups, shall we?
Pumpkin Baked Oatmeal Cups Recipe
Ingredients:
- 2 eggs
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1 1/4 cup milk (I use oat milk, but regular milk is fine)
- 3 cups quick oats
- 1 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tsp cinnamon
- pinch of salt
- 1 cup chocolate chips
Preheat your oven to 350 degrees Fahrenheit.
Grease a muffin tin.
In a large bowl mix together your 2 eggs, brown sugar, pumpkin puree, and vanilla. Make sure you are using pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and will be way too sweet for this recipe.
Add in your milk and stir again.
Once you have the wet ingredients mixed, it’s time to add the dry ingredients! Add the quick oats, baking powder, nutmeg, ginger, cinnamon, and pinch of salt. Mix well.
Fold in your 1 cup of chocolate chips.
Side note: What does “fold in” even mean exactly? I mean, let’s be honest, it’s a bit of a funny term in cooking. Folding in chocolate chips means that you would combine them into the batter gently, as opposed to stirring vigorously. I kind of take my spatula or spoon through the mixture and lift it over itself, and the new ingredient I just added. Folding in an ingredient will prevent your baking from being too dense.
Anyways, back to our oatmeal cup recipe!
Fill a muffin tin with the batter. you want to fill them close to the top because they won’t rise all that much. This recipe makes 12 so the batter should be enough to fill the 12 muffin tin slots.
Pop it in the oven and cook for 30 minutes, or until the edges are starting to look toasty brown.
Take them out when they are done and let them cool. You can enjoy these a little warm, or cold, whichever you prefer. I like to make these the night before so anyone can enjoy a pumpkin chocolate chip oatmeal cup the minute they wake up with minimal effort (especially on my part, because, let’s be honest, until I’ve had a cup of coffee, I’m just not functioning at full capacity in the morning.) Make-ahead breakfasts are my favorite!
While I added cinnamon, ginger, and nutmeg to this recipe, you could replace that with a pumpkin pie spice if you have that on hand. You could also try almond milk instead of oat or dairy milk. Whatever kind of milk is the one you usually use, give it a try! (Though, I can’t promise the results, for many recipes they still turn out just fine when changing up the milk ingredients.)
This is an easy breakfast made with simple ingredients that are sure to be a hit. Combine these oatmeal cups with a piece of fruit, such as an apple or peach to round it out.
If you have really small children, like toddlers, you could try making these into mini muffins if you have access to a mini muffin pan.
Enjoy!
Pumpkin Baked Oatmeal Cups
Ingredients
- 2 eggs
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree Make sure this is pumpkin puree and not pumpkin pie filling
- 1 tsp vanilla extract
- 1 1/4 cup milk I use oat milk, but you can use cow's milk or almond milk
- 3 cups quick oats
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- pinch salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 12 cup muffin tin.
- In a large bowl mix together your 2 eggs, brown sugar, pumpkin puree, and vanilla.
- Add in your milk and stir again.
- Add the quick oats, baking powder, nutmeg, ginger, cinnamon, and pinch of salt.
- Mix well.
- Fold in your 1 cup of chocolate chips.
- Fill a muffin tin with the batter. you want to fill them close to the top because they will only puff up a bit, but won't rise a whole lot.
- Pop it in the oven and cook for 30 minutes, or until the edges are starting to look toasty brown.
- Take them out and let them cool. You can enjoy these warm or cool.
