Make-ahead pumpkin spice baked oatmeal cups comes together in just 30 minutes for a whole week of wholesome breakfast! Originally published October 2018. Last updated September 2022.
Welcome to the latest addition to my collection of baked oatmeal recipes. This nutty, seasonal recipe is for the pumpkin spice everything girls and such a lovely way to start the day. If you enjoy easy make ahead breakfast ideas for fall, you'll love it here. Let's get into it!
Looking for more healthy baked oatmeal recipes? Check these out, next.
What You'll Need for this Recipe
You probably have a few suspicions about what goes into my baked oatmeal cups with pumpkin. Here's everything to add to your grocery list.
- Butter
- Cinnamon
- Ginger
- Golden Raisins
- Maple Syrup
- Milk
- Pumpkin Puree
- Rolled Oats (also called old-fashioned oats)
- Sea Salt
- Walnuts
As far as tools, grab a non-stick cupcake pan and a mixing bowl. I prefer to use a silicone spatula for this baked pumpkin pie oatmeal because the ingredients slide right off, which makes for easy mixing and spreading. I also recommend preparing your cupcake pan with non-stick oil spray to be on the safe side.
What Do these Taste Like?
The flavor is very cozy with earthy pumpkin and warming spices like cinnamon and ginger. Golden raisins and maple syrup provide sweetness. As far as texture, oatmeal cups are chewy with pops of crunch from the walnuts.
How to Make PCOS Friendly Baked Pumpkin Oatmeal
This is one of my favorite healthy hormone breakfast recipes because pumpkin is rich in fiber, vitamins and minerals, and antioxidants that benefit women with PCOS. I just recommend adding a scoop or two of vanilla protein powder if you're eating for hormones. Or you can pair a protein source like mini egg bites with your pumpkin oatmeal bites. I also like to add pepitas and flax seeds to make this a seed cycling breakfast!
Tips for Making this Recipe
- How can I make oatmeal cups vegan? Two simple swaps are all you need. Be sure to use a plant-based milk and replace the butter with coconut oil. Here's an already vegan version you can reference
- What's the best way to store these? Store your pumpkin oatmeal muffins refrigerated in an airtight container. They will keep for up to 10 days this way.
- Can I freeze baked oatmeal cups? Absolutely! If you're meal prepping oatmeal for back to school or just want to make a bigger batch, they are easy to freeze. To do this, allow them to cool to room temperature then place into a freezer safe sealed bag with pieces of parchment or wax paper in between to prevent sticking. They keep for up to six months. You can reheat baked oatmeal cups in under one minute in the microwave.
How to Serve Pumpkin Oat Cups
I love single serving baked oatmeal but you can also change up the preparation to serve these as oatmeal bars. Simply spread the mixture into a square baking pan instead of a cupcake pan. It's great for gatherings or family breakfast at home. This is the same method I used to make apple spice baked oatmeal bars and pumpkin maple oat breakfast bars.
I hope you enjoy this fabulous fall flavored breakfast as soon as possible. And sharing is caring so be sure to pin these pumpkin spice oatmeal cups with walnuts and raisins for later and follow me over on Pinterest. Thanks for reading!
Spiced Pumpkin Oatmeal Cups Recipe
Pumpkin Walnut Oatmeal Muffins
Ingredients
- 4 cups rolled oats not quick oats
- ⅓ cup walnuts
- ⅓ cup golden raisins
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅓ teaspoon sea salt
- 1 ⅔ cup milk at room temperature
- ½ can pumpkin puree
- ⅓ cup maple syrup
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Prepare a 12-count cupcake pan with non-stick oil spray. Set aside. Combine oats, walnuts, golden raisins, cinnamon, ginger, and sea salt in a large bowl.
- In another bowl, mix together milk, pumpkin puree, maple syrup, and butter until smooth and uniform.
- Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
- Scoop about ½ cup of oatmeal mixture into each cavity of prepared cupcake pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
- Bake oatmeal cups for about 25 minutes or until tops are firm when pressed. Allow muffins to cool to room temperature in pan before removing. Store refrigerated in an airtight container.
Notes
- How can I make oatmeal cups vegan? Two simple swaps are all you need. Be sure to use a plant-based milk and replace the butter with coconut oil. Here's an already vegan version you can reference
- What's the best way to store these? Store your pumpkin oatmeal muffins refrigerated in an airtight container. They will keep for up to 10 days this way.
- Can I freeze baked oatmeal cups? Absolutely! If you're meal prepping oatmeal for back to school or just want to make a bigger batch, they are easy to freeze. To do this, allow them to cool to room temperature then place into a freezer safe sealed bag with pieces of parchment or wax paper in between to prevent sticking. They keep for up to six months. You can reheat baked oatmeal cups in under one minute in the microwave.
Shanika says
These muffins looks so delicious! I love the pumpkin and walnut combo! Perfect for the Fall!
Katrina Adams says
Sounds like a great Fall recipe!!!! Must try! Thank you for sharing!
Aline Shaw says
oooohhhhh... looks sooooo yummy!! I can't wait to try these!
Tisha says
Perfect recipe for the fall!!
Claire | The Simple, Sweet Life says
These look divine! What a perfect fall treat. Can't wait to give them a try!
Leigh Suznovich says
Oh these are such a perfect fall breakfast!!
Marta Rivera Diaz says
I'm another person who doesn't go psycho during pumpkin season. A few recipes dispersed here and there is enough for me. These look great, by the way.
Paula @ I'm Busy Being Awesome says
Perfect recipe to start your day with, so tasty
Mimi says
Such a yummy fall recipe! Love it