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Easy Maple Pumpkin Baked Oatmeal Cups (Best Fall Breakfast)

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These maple pumpkin baked oatmeal cups are a quick, one-bowl breakfast that comes together in under 35 minutes. They are naturally sweetened with real maple syrup, perfectly spiced, and have a tender, moist texture that holds its shape like a muffin.

Ingredients

Scale
  • 2 cups (180g) rolled oats (old-fashioned)
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) pure maple syrup
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) milk (any kind; whole milk, oat milk, or almond milk)
  • 3 tablespoons (42g) coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup chocolate chips, or 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with cooking spray to prevent sticking.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, eggs, milk, melted coconut oil (or butter), and vanilla extract. Whisk until completely smooth and uniform, about 30 seconds.
  3. Add the dry ingredients directly to the same bowl: rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a spatula until evenly combined. Do not overmix—just stir until no dry spots remain.
  4. Fold in any mix-ins, such as chopped pecans, chocolate chips, or dried cranberries.
  5. Let the batter rest for 5 minutes to allow the oats to absorb some liquid. The batter will thicken noticeably.
  6. Scoop the batter into the prepared muffin cups, filling each about 3/4 full. An ice cream scoop works well for even portions.
  7. Bake for 20-25 minutes, until the edges are golden brown and the centers are set. Insert a toothpick into the center of a cup—if it comes out clean or with a few moist crumbs, they are ready.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy warm or at room temperature. For meal prep, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

Do not overbake—start checking at 20 minutes. Letting the batter rest for 5 minutes before baking improves texture. These cups taste even better the next day as flavors meld. For freezing, cool completely, freeze in a single layer, then store in a freezer-safe bag for up to 3 months. Reheat in microwave for 30-40 seconds from frozen.

Nutrition

Keywords: maple pumpkin baked oatmeal cups, fall breakfast, pumpkin oatmeal cups, easy baked oatmeal, healthy breakfast, make-ahead breakfast, gluten-free option, dairy-free option

Find it online: https://eliplate.com/easy-maple-pumpkin-baked-oatmeal-cups-best-fall-breakfast/