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Best Easy Baked Pumpkin Pie Oatmeal Cups for Meal Prep

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These tender, spiced oatmeal cups taste like fall in a muffin liner and are perfect for meal prep. They’re quick to make, easy to customize, and reheat in 30 seconds for a cozy breakfast on busy mornings.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed; old-fashioned oats work best, not instant)
  • 1 cup pumpkin puree (canned is fine; not pumpkin pie filling)
  • 1 cup milk (any kind works; whole milk for richness)
  • 2 large eggs (room temperature)
  • 1/3 cup maple syrup (or honey)
  • 2 tablespoons coconut oil or butter (melted and slightly cooled)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract (pure)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans, walnuts, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners. If using paper liners, spray them lightly with non-stick cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and fully combined.
  3. In a separate medium bowl, stir together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt until evenly distributed.
  4. Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. A few dry spots are fine.
  5. Let the batter rest for 5 minutes. This is the most important step.
  6. After resting, fold in any mix-ins (e.g., chopped pecans or chocolate chips) with a few gentle stirs.
  7. Scoop the batter evenly into the prepared muffin cups using a 1/4 cup measure or large cookie scoop. Fill each cup almost to the top.
  8. Bake for 20-22 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.
  9. Let the cups cool in the pan for 5 minutes, then transfer them to a cooling rack.
  10. Allow them to cool completely before storing to prevent sogginess.

Notes

Let the batter rest for 5 minutes before baking to allow oats to hydrate, resulting in tender cups. Use old-fashioned rolled oats, not instant or steel-cut. Cool completely before storing to avoid sogginess. These freeze well for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal cups, meal prep breakfast, pumpkin pie oatmeal, healthy breakfast, easy breakfast recipe

Find it online: https://evabakery.com/best-easy-baked-pumpkin-pie-oatmeal-cups-for-meal-prep/