Pumpkin Baked Oatmeal Cups

These soft & chewy pumpkin baked oatmeal cups are one of my favorite treats to make during the fall season. Not only are they wonderfully flavorful and spiced, they’re a relatively healthy option and SUPER easy to make. Try my apple cinnamon baked oatmeal cups, too!

pumpkin baked oatmeal cups

Have you ever tried baked oatmeal before? It’s soft and creamy, yet sturdy enough to eat with a fork. Last year I took my baked oatmeal recipe 1 step further and transformed it into baked oatmeal cups. (Aka oatmeal in the form of a muffin.) Oatmeal cups are a little more solid and sturdy than baked oatmeal, so they’re perfect as a portable breakfast or snack.

We love them.

And let’s be honest, this is what counts most: oatmeal cups are adult approved because they’re quick and healthy + toddler approved because they’re delicious.

Apple cinnamon is my go-to flavor, but I often swap apple for fall’s other favorite flavor: pumpkin. You knew this was coming, right?!

These Pumpkin Baked Oatmeal Cups Are:

  • Perfectly pumpkin spiced
  • Made in 1 bowl
  • Soft-baked & chewy
  • Refined sugar free (no added refined sugar)
  • Easy, quick, & healthy
  • Garnished with crunchy coarse sugar
  • Dairy free if using dairy free milk & chocolate chips
  • Gluten free if using certified GF oats

baked pumpkin oatmeal muffin cups

Are They Oatmeal? Are They Muffins?

Both! More solid than oatmeal, but not as cakey as pumpkin crumb cake muffins🙂

How to Make Pumpkin Baked Oatmeal Cups

Stir ingredients together, add to a greased muffin pan, and bake. It’s that easy. There’s no mixer or other specialty tools required. I made these with my 3 year old last week and even with the usual toddler chaos and mess, it only took us 30 minutes start to finish.

You need 11 simple ingredients including milk (dairy or nondairy), eggs for a little structure, maple syrup to sweeten (plus how yummy is maple with pumpkin?!), pumpkin puree, oats, baking powder, spices, vanilla, salt, and 1 cup of your favorite add-ins. I usually use 1/2 cup chocolate chips and 1/2 cup chopped pecans. Feel free to use all chocolate chips, all nuts, or even toss in dried cranberries, chopped apples, or leave them totally plain.

Looking for a healthy egg-free pumpkin option? A lot of readers have been searching for egg-free recipes and I have several egg free baking recipes that– naturally– do not require eggs. See my recipe notes below for an egg-free variation of today’s recipe. And I think you’ll love my equally awesome pumpkin chocolate chip oatmeal bars too! No egg needed.

pumpkin oatmeal batter

Baker’s Tip: As you can see above, the pumpkin batter is liquidy. When you’re dividing the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each. The recipe yields 12 pumpkin baked oatmeal cups.

pumpkin baked oatmeal cups in muffin pan

pumpkin baked oatmeal cups with chocolate chips

Make-Ahead & Freezing Options

If, for some reason, your pumpkin oatmeal cups last longer than 1 day, you can refrigerate leftovers for the rest of the week. I usually microwave them for a few seconds to take off the chill before eating. They also freeze wonderfully– when I tested this recipe, I froze 2 extra batches. To thaw, transfer them to the refrigerator at night and they’ll be ready for breakfast the next morning.

If you’re looking for a (1) healthy fall treat, (2) something quick and easy to bake by yourself or with kids, or (3) place to use up leftover canned pumpkin, let me present you with this:

pumpkin oatmeal cup muffins with chocolate chips

Let me know if you try them!

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pumpkin oatmeal cup muffins with chocolate chips

Baked Pumpkin Oatmeal Cups (Muffins)

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These healthy pumpkin baked oatmeal cups come together in 30 minutes, plus a few minutes for cooling. You can make them ahead and enjoy all week long, too!


  • 1 and 1/3 cups (320ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 2/3 cup (150g) fresh or canned pumpkin puree
  • 3 cups (240g) old-fashioned whole oats*
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice*
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup optional add-ins: chocolate chips (180g), chopped pecans or walnuts (100g), or dried cranberries (120g)*
  • optional topping: coarse sugar for topping


  1. Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  2. Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. See photo above. If desired for extra crunch, sprinkle the tops with coarse sugar.
  3. Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  4. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.


  1. Make Ahead & Freezing Instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or bake in a 350°F (177°C) oven for 5-6 minutes. To freeze, bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
  2. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
  3. Eggs: Eggs bind the ingredients and add wonderful flavor. If needed, you can replace the eggs with an extra 1/3 cup pumpkin puree, or even unsweetened applesauce or mashed banana. I prefer the texture with 2 eggs vs extra pumpkin puree. They’re sturdier and taste chewier.
  4. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! Instead, you can use packed brown sugar, coconut sugar, or honey.
  5. Oats: Whole oats give you the best texture. You can use quick oats instead, but they soak up more moisture so the centers won’t be as moist. If using steel-cut oats, soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time. The oatmeal cups are best with whole oats.
  6. Spices: Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. (You will still want to use 1 teaspoon of ground cinnamon in the recipe, in addition to these spices.)
  7. Add-ins: Use 1 cup of your favorite add-in or leave the pumpkin oatmeal cups plain. I used 1/2 cup chocolate chips and 1/2 cup chopped pecans.
  8. Nutrition Information Per Oatmeal Cup (with unsweetened almond milk, 1/2 cup chocolate chips, and 1/2 cup pecans using Spark Recipe Calculator): Calories 200, Total Fat 8g, Carbohydrate 30g, Dietary Fiber 3.8g, Sugars 16g, Protein 5g.

Keywords: oatmeal, pumpkin


  1. Hi Sally! Quick Question: Can this recipe be made in a 9×13 glass pyrex pan or 9×9 metal pan or what would you recommend if not looking to do muffins? Thanks for any thoughts . My husband LOVES your baked oatmeal and this looks like a pumpkin spin on that, no?

    1. Hi Diane! Keep this recipe as cups. See right above my baked oatmeal recipe (the written printable recipe) for the pumpkin variation.

      1. Fantastic! Thanks so much for this tip, Sally!

  2. Lorraine Hebberd says:

    Hi sally, I made this recipe, and I just made you easy cinnamon rolls they are spot on, and that goes for every one of your recipes, they a the best. Thanks so much for sharing.

    1. Thank you so much for making and trusting all my recipes, Lorraine! Love those cinnamon rolls 🙂 I appreciate your readership and feedback!

  3. Jennifer Monsalve says:

    I received this email and then started baking 20 min later! They are so good!!

    1. So speedy! I’m glad you loved this one, Jennifer.

  4. What about molasses for all or part of the sugar? I have a bottle that I’m trying finish off!

    1. Hi Amy! Molasses has a very strong flavor and even a small amount can overpower the pumpkin. Keeping that in mind, you could certainly try it.

  5. Katia Iwakami says:

    Hi, Sally. I am from Brazil and we do not have the pumpkin pie spice. What can I use instead?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Katia, see recipe note #6!

  6. just made them and they are YUM. (i used coconut sugar and in my world everything tastes better with chocolate – so added the chocolate chips!)

    1. Thrilled these were a success for you, Angela!

    2. Sally!!!! These are absolutely delicious. I too made them minutes after you posted yesterday. They are so quick to make and are disappearing fast in my house. Can’t wait to try the Apple version. Thank you so much. Your recipes are the best. I have been a baker all my life and trust your recipes to come out delicious every time.

      1. You’re so sweet, Christine! Thank you for making and trusting all my recipes. Let me know how the apple version turns out for you!

  7. Hello…when you say Whole Oats…do you mean Oat Groats?…got some in my fridge….

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Leeanaa, Old fashioned or whole rolled oats are what we use here. If you wish to use your oat groats (which are the whole grain kernel) you can pulse them in a food processor to chop them up so that they are like steel cut oats, and then follow the recipe notes for steel cut oats. I hope this helps!

  8. Hi Sally, I just made these and can’t get them out of the muffin pan without breaking apart. How long should they cool before removing from the pan? Thanks!!

    1. Hi Terra, it sounds like they could be under-baked. If you make them again, add a couple extra minutes to the bake time. Let yours cool completely if you’re having trouble removing them when warm.

  9. Can I substitute liquid stevia or a fully calorie free ootion for the maple syrup ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mike, We haven’t tested it but it should be ok here. Let us know if you try it!

  10. What type of coarse sugar do you use here? It looks different than the turbinado sugar in my cabinet… Thank you!

    1. I used Sugar in the Raw

  11. Thanks again Sally and crew!!
    I added a (heavy) 1/3 cup each dried cranberries, fresh apple, and dark chocolate chips. It made 14 delicious, moist, dense cups. Husband and toddler devoured them as a perfect fall breakfast.

    1. Yum! Love those add-ins, Mallory. I’m glad they were a hit with your husband and toddler!

  12. My family loved these Pumpkin Baked Oatmeal Cups!! So moist and delicious!! Thanks for another fabulous recipe and a different, new way to enjoy oatmeal!! Thanks, Sally!!

    1. Thrilled to hear that your family enjoyed these, Valarie – and I totally agree, this spin on oatmeal is one of my favorites!

  13. These were so good! Made them as soon as I found the recipe in my inbox. Thanks for sharing Sally. I want to try the pumpkin oatmeal bars now.

  14. Thank you for putting metric measures in your recipes. For me it is so much easier, not as much cleanup, and more accurate.

  15. sondra keller says:

    Could these be made as mini muffins? If so, how long to bake? Thanks. Love your recipes — can’t wait to read your creative and yummy recipes. Sondra

    1. Absolutely! I recommend around 15 minutes. Same oven temperature. Start checking at about 12 minutes.

  16. Sharlene Ferrin says:

    Do you think that this could be made with just the egg whites or egg substitute? BTW we just made your lemon curd and its the best we’ve ever made! Thanks!

    1. Hi Sharlene, see my recipe note for egg alternatives. (Only egg whites could work too!)

  17. Hi Sally,

    Great recipe. I was wondering if equal parts oat flour can be used instead of whole oats.

    Thank you,

    1. Hi Summer, I don’t recommend oat flour but you can pulse the whole oats a few times in a food processor or blender to break them up a bit. Though you could certainly try it, oat flour will absorb too much moisture.

  18. Diane OConnell says:

    In your recipe for Baked Pumpkin Oatmeal Cups, in your notes it says that you can use brown sugar, coconut sugar or honey instead of pure maple syrup. Would it still be a 1/2 cup?

    1. Yes! A 1:1 substitution.

  19. Can’t wait to try these! I made your other baked oatmeal cups and they were just a little too firm for my 13 month old to manage (great for me!). Any suggestion for what I might try to keep them a little more soft? Even if they don’t hold together quite as well…

    1. Hi Julie! Try pulsing the oats a few times in a food processor or blender to help break them up. They’ll absorb more moisture that way and bake up a little softer.

  20. I made these last night. I used Almond milk. They are delicious!!!

  21. Could I add some protein powder to up the protein?

    1. Hilari @ Sally's Baking Addiction says:

      We haven’t tested these baked oatmeal cups with the addition of protein powder- if you try it, let us know how it goes.

      1. I just tried this recipe and added 3 scoops of unflavored protein powder. It works wonderfully! I used raisins and pistachios…no chocolate this time. Love these! Will absolutely make again!

  22. I never had any doubts, because all your recipes are winners, but WOW these are good!! I used 1/2 cup chocolate chips and 1/2 cup chopped walnuts. I had my doubts when each cup looked more liquid than I thought was right, but they baked up perfectly. I could eat all 12.
    Thank you again Sally!!

    1. Love to hear that these were an instant hit for you, Tara! Thanks so much for giving this recipe a try.

  23. I’ve got these in the oven now. Because I’m gifting them, I lined my muffin pan with parchment paper tulip cups. I’ve never had a problem with anything sticking to them. Fingers crossed!

    What I especially like about this recipe is that the ingredients don’t call for being at room temperature. I often bake spontaneously and not having to add in a half hour’s time for getting ingredients to room temp is a plus.

    I LOVE all of your recipes and I’m sure this one will be a winner as well! Thank you for sharing your talents with us!

    1. Such a sweet idea, Sue – I hope the recipients loved them!

  24. Hi Sally
    I was wondering if I could use the jumbo cupcake pan instead and how long should I bake them for?

    1. Hi Debbie! You can use a jumbo muffin pan, but I’m unsure of the best bake time. At that size, they’ll need quite awhile in the oven to bake through.

      1. Sally
        Thank you , I’ll probably make them this weekend. If I decide to make the jumbo I’ll let you know how long they took. I tried so many of your recipes and my family loves the all. Thank you for sharing.

  25. I made these Pumpkin Baked Oatmeal Cups for the first time yesterday, followed the recipe exactly, and they were A-MA-ZING! I doubled the recipe, even though I’d never made them before, so there would be plenty for our family and a friend I was making a meal for. Sally, your recipes never disappoint! I knew I could confidently make these and serve them to a friend, because YOU had done the recipe testing for us!! I’ll be making these again, for sure! Yummy and healthy too!

    1. Thanks so much for the positive review, Donna! Appreciate you making and trusting my recipes 🙂

  26. I haven’t made these yet, but I’d make the argument that raisins should be added to the list of optional add-ins because pumpkin raisin is a classic combination. Looking forward to making these!

    1. That would be a delicious add-in choice, Elissa – let me know how they turn out for you!

  27. I made these pumpkin/oatmeal muffins today; after 30 minutes very moist in middle; cooked 10 more minutes then still moist inside; didn’t think they were cooked inside; was afraid to eat due to adding the egg in recipe. If I had used applesauce I wouldn’t mind if alittle moist inside.

    1. Hi, Debbie! Did you alter the recipe at all or swap out/in any ingredients? These aren’t supposed to be “set” like traditional muffins; they’ll be extra soft inside. Like baked oatmeal, but in a muffin shape. Feel free to bake them longer until you reach the texture you desire. Hope this helps!

  28. Will buttermilk work in this recipe?

    1. You can use buttermilk, but it may leave a slightly tangy flavor.

  29. These are fabuous!!!

  30. This is what I’ve been waiting for! One bowl baked oatmeal and pumpkin chocolate chip cookies are my favorite SBA recipes so needless to say I adore these. I made a walnut raisin version today too and they turned out yummy. Also, this leaves a perfect amount of pumpkin leftover and similar ingredients to make the pumpkin chocolate chip oatmeal bars afterwards, just saying. 😉

    1. Sounds like these were the perfect mix of your two favorite recipes! I’m so happy to hear they were a hit for you, Janel. And I totally agree, Pumpkin Chocolate Chip Oatmeal Bars would be a perfect way to use up that extra pumpkin!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally