Baked Pumpkin Oatmeal Cups (Muffins) Recipe

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Jesus Jacobs Modified: March 24, 2022
Baked Pumpkin Oatmeal Cups (Muffins) Recipe

How To Make Baked Pumpkin Oatmeal Cups (Muffins)

These delightful pumpkin oatmeal cups or muffins come chewy, a treat packed with flavor from maple syrup, pumpkin spice, milk, and pumpkin puree.

Preparation: 5 minutes
Cooking: 25 minutes
Cool Time: 5 minutes
Total: 35 minutes



  • 1⅓cupsmilk,dairy, or nondairy
  • 2large eggs
  • ½cuppure maple syrup
  • cupfresh pumpkin puree,or canned
  • 3cupsold-fashioned whole oats
  • 1tspbaking powder
  • 1tsppumpkin pie spice
  • 1tspcinnamon,ground
  • ½tsppure vanilla extract
  • ¼tspsalt

For Optional Add Ins:

  • 1cupchocolate chips
  • pecans,or walnuts, chopped
  • cranberries,dried
  • coarse sugar,for topping, optional


  1. Preheat the oven to 350 degrees F.

  2. Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray.

  3. Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl.

  4. Using a spoon or rubber spatula, fold in the chocolate chips and nuts, if using.

  5. The batter will be a little liquid-y.

  6. Spoon the batter evenly into the muffin cups, making sure both the oats, add-ins, and liquid are in each.

  7. Fill all the way to the top.

  8. If desired for extra crunch, sprinkle the tops with coarse sugar.

  9. Bake for 25 to30 minutes or until the edges are lightly browned and tops appear set.

  10. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.

  11. Cool for 5 minutes before serving.

Recipe Notes

  • The oatmeal cups stick to the liners a bit regardless, so it’s recommended to just skip the nonstick spray.
  • Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
  • Make-Ahead and Freezing Instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or bake in a 350 degrees F oven for 5 to 6 minutes. To freeze, bake, and cool the oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to liking.
  • Do not make the oatmeal batter ahead of time. The oats will soak up all the liquid. Whisk it all together, then bake right away.
  • The eggs bind the ingredients and add wonderful flavor. If needed, replace the eggs with an extra ⅓ cup of pumpkin puree, or even unsweetened applesauce or mashed banana. The texture with eggs is sturdier and taste chewier.
  • Sugar: Pure maple syrup is recommended for this recipe because the flavor is outstanding and the baked oatmeal is extra moist. Packed brown sugar, coconut sugar, or honey can also be substituted.
  • Oats: Whole oats give the best texture. Quick oats can be used instead, but they soak up more moisture so the centers won’t be as moist. If using steel-cut oats, soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time. The oatmeal cups are best with whole oats.
  • Spices: Instead of prepared pumpkin pie spice, you can use ¼ teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. (You will still want to use 1 teaspoon of ground cinnamon in the recipe, in addition to these spices.)
  • Add-ins: Use 1 cup of desired favorite add-in or leave the pumpkin oatmeal cups plain. A suggestion would be ½ cup of chocolate chips and ½ cup of chopped pecans.



  • Calories: 319.96kcal
  • Fat: 8.79g
  • Saturated Fat: 3.97g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 1.38g
  • Polyunsaturated Fat: 1.21g
  • Carbohydrates: 51.71g
  • Fiber: 5.17g
  • Sugar: 22.94g
  • Protein: 9.55g
  • Cholesterol: 36.51mg
  • Sodium: 118.05mg
  • Calcium: 126.37mg
  • Potassium: 272.65mg
  • Iron: 2.52mg
  • Vitamin A: 131.75µg
  • Vitamin C: 0.73mg
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