Pumpkin Spice Baked Oatmeal Cups with Maple Syrup

Prep: 10 minCook: 25 min12 servingsmediumAmerican
Pumpkin Spice Baked Oatmeal Cups with Maple Syrup

Individual baked oatmeal cups featuring warm pumpkin puree and aromatic pumpkin pie spice, naturally sweetened with maple syrup. These portable breakfast portions have a tender, muffin-like texture with hearty oats throughout. Perfect for meal prep, school lunches, or busy morning grab-and-go options. The combination of pumpkin and traditional fall spices creates a cozy autumn flavor that appeals to both kids and adults. Optional nuts add extra texture and protein.

VegetarianGluten-FreeNut-Free

Ingredients

12 servings
  • 2 cups rolled oats
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup maple syrup
    honey1:1

    slightly different sweetness profile

    Full guide →
  • ½ cup milk
    almond milk1:1dairy-freedairy-free

    neutral flavor

    Full guide →
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ¼ cup nuts, chopped
    pumpkin seeds1:1nut-free

    adds autumn crunch

    Full guide →

Instructions

  1. 1

    Preheat oven to 350°F and grease a muffin tin or line with paper liners

  2. 2

    Mix together oats, pumpkin puree, eggs, maple syrup, milk, and vanilla extract in a large bowl

  3. 3

    Add baking powder, baking soda, salt, and pumpkin pie spice and stir until well combined

  4. 4

    Fold in chopped nuts if using

  5. 5

    Divide the mixture evenly among the muffin cups

  6. 6

    Bake for 25 minutes or until a toothpick inserted into the center comes out clean

  7. 7

    Let cool for a few minutes before removing from the tin

Tips

Tip 1

Store cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days for easy breakfast meal prep

Tip 2

Warm leftover cups in the microwave for 20-30 seconds to restore their fresh-baked texture and enhance the pumpkin spice aroma

Good to Know

Storage

Store in airtight container in refrigerator for up to 5 days

Make Ahead

Can be made up to 3 days ahead and reheated

Serve With

Serve warm or at room temperature

Common Mistakes

Watch

Don't overmix the batter to avoid dense, tough oatmeal cups

Watch

Check doneness with a toothpick to avoid underbaked centers

Substitutions

Dairy-Free Swaps

milk→
almond milk1:1dairy-freedairy-free

neutral flavor

Full guide →

Nut-Free Alternatives

nuts→
pumpkin seeds1:1nut-free

adds autumn crunch

Full guide →

General Alternatives

maple syrup→
honey1:1

slightly different sweetness profile

Full guide →
Find more substitutions →

FAQ

Can I freeze these oatmeal cups?

Yes, freeze individually wrapped cups for up to 3 months. Thaw overnight and reheat in microwave for 30-60 seconds.

What if I don't have pumpkin pie spice?

Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and a pinch of cloves as a substitute.

Can I make these dairy-free?

Yes, substitute the milk with any plant-based milk like almond, oat, or coconut milk using the same amount.