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Quick Healthy Pumpkin Baked Oatmeal Cups – Easy 15-Minute Recipe

pumpkin baked oatmeal cups - featured image

These quick healthy pumpkin baked oatmeal cups are proof that you don’t need fancy techniques or a sink full of dishes to get something delicious on the table. They’re simple, fast, and taste like fall in the best possible way.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (245g) pumpkin puree
  • 1 cup (240ml) milk (any kind)
  • 2 large eggs
  • 1/3 cup (80ml) maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil or butter
  • Optional: 1/2 cup chocolate chips, chopped pecans, or dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract until smooth and fully combined.
  3. Add the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a spatula until everything is evenly distributed. If adding mix-ins, fold them in now.
  4. Let the mixture sit for 5 minutes to allow the oats to absorb some liquid.
  5. Spoon the mixture evenly into the prepared muffin cups, filling each almost to the top (about 1/4 cup batter per cup).
  6. Bake for 18-22 minutes, until the tops are set and lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cups cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Don’t skip the 5-minute resting time—it allows the oats to soften for a better texture. Use room temperature ingredients to prevent coconut oil from seizing. Start checking for doneness at 18 minutes. These freeze beautifully; reheat in the microwave for 30 seconds.

Nutrition

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