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Easy Baked Pumpkin Oatmeal Cups – Best Meal Prep Breakfast

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These easy baked pumpkin oatmeal cups are the perfect make-ahead breakfast. Made with simple ingredients like rolled oats, pumpkin puree, and warm spices, they’re quick to prepare, freezer-friendly, and taste like fall in every bite.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) canned pumpkin puree (100% pumpkin, not pie filling)
  • 1 cup (240ml) milk (any kind; whole milk, almond milk, oat milk, or buttermilk)
  • 2 large eggs (room temperature preferred)
  • 1/3 cup (80ml) pure maple syrup
  • 3 tablespoons (42g) coconut oil or melted butter
  • 2 tablespoons (25g) brown sugar (light or dark)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (pure vanilla)
  • Optional mix-ins: 1/2 cup chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well with butter or cooking spray.
  2. In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil (or butter), brown sugar, and vanilla extract until smooth and the brown sugar has mostly dissolved, about 30 seconds.
  3. Add the pumpkin puree and whisk again until fully incorporated. The mixture will turn a deep orange color.
  4. In a separate medium bowl, stir together the rolled oats, pumpkin pie spice, baking powder, and salt. If using mix-ins (chocolate chips, nuts, etc.), stir them into the dry ingredients now.
  5. Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix; a few streaks are fine. The batter will be thick and scoopable.
  6. Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
  7. Scoop the batter evenly into the prepared muffin cups, filling each almost to the top. An ice cream scoop or 1/3 cup measure works well.
  8. Bake for 18-22 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean or with a few moist crumbs. Start checking at 18 minutes.
  9. Let the cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing.

Notes

Don’t skip the 5-minute rest time—it helps the oats absorb liquid for a better texture. Use a cookie scoop for even portions. Watch your oven closely; start checking at 18 minutes. Let cups cool completely before storing to avoid sogginess. Double the batch for meal prep; freeze for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal cups, meal prep breakfast, pumpkin breakfast, healthy breakfast, easy breakfast recipe, fall breakfast, freezer-friendly breakfast

Find it online: https://rowanrecipes.com/easy-baked-pumpkin-oatmeal-cups-best-meal-prep-breakfast-2/