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Pumpkin Spice Baked Oatmeal Cups

These oatmeal cups blend old-fashioned rolled oats, pumpkin puree, and warm spices for a cozy and nutritious breakfast treat.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice Or substitute with a homemade mix of cinnamon, nutmeg, ginger, and cloves.
  • 1/4 tsp salt A pinch balances sweetness and spices.
Wet Ingredients
  • 1 cup pure pumpkin puree Use pure, unsweetened pumpkin puree.
  • 1/3 cup pure maple syrup Can substitute with honey or agave syrup.
  • 1 large egg
  • 1 cup milk Use any plant-based milk for a dairy-free option.
  • 1 tsp vanilla extract
Mix-ins
  • 1/3 cup chopped pecans Can substitute with walnuts, almonds, or sunflower seeds.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it thoroughly or lining it with paper liners.
  2. In a large bowl, combine rolled oats, baking powder, pumpkin pie spice, and salt, stirring well.
  3. In a separate bowl, whisk together pumpkin puree, maple syrup, egg, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until fully mixed. Fold in the chopped pecans carefully.
  5. Spoon the mixture evenly into each muffin cup, filling them almost to the top. Sprinkle extra pecan pieces on top.
  6. Bake for 20-24 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before removing.
Serving and Storage
  1. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  2. To reheat, warm in the microwave for about 20 seconds, or stovetop over low heat, adding a little milk to keep them moist if needed.

Notes

These cups are excellent for meal prep and can be frozen for up to 2 months. Avoid overmixing the batter to maintain a tender texture.