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Wholesome Pumpkin Spice Baked Oatmeal Cups – Easy Fall Breakfast

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These Wholesome Pumpkin Spice Baked Oatmeal Cups are quick, easy, and perfect for a cozy fall breakfast. Made with simple ingredients like rolled oats, pumpkin puree, and bananas, they’re tender, warmly spiced, and ideal for meal prep.

Ingredients

Scale
  • 2 cups rolled oats (use gluten-free certified oats if needed)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed
  • 2 large eggs, room temperature
  • ½ cup milk of choice (unsweetened almond milk, dairy milk, or oat milk)
  • ¼ cup pure maple syrup
  • 2 tablespoons coconut oil or unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Optional mix-ins: ½ cup dark chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease the cups with a bit of coconut oil.
  2. In a large mixing bowl, mash the bananas until mostly smooth. Add the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined and smooth.
  3. In a separate medium bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a fork to evenly distribute the spices and leavening agent.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together until just combined. Be careful not to overmix.
  5. If using any mix-ins like chocolate chips or pecans, gently fold them in now.
  6. Using an ice cream scoop or a ¼-cup measure, divide the batter evenly among the 12 muffin cups. The batter will be thick and scoopable.
  7. Bake for 18-22 minutes, or until the tops are set and golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the oatmeal cups cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For a dairy-free version, use melted coconut oil and plant-based milk. For a nut-free version, use oat milk or dairy milk. If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. Let the batter rest for 5 minutes before baking for a more tender texture. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice, baked oatmeal cups, fall breakfast, healthy breakfast, meal prep, oatmeal cups, pumpkin oatmeal

Find it online: https://lumalunch.com/wholesome-pumpkin-spice-baked-oatmeal-cups-easy-fall-breakfast/