Baked Pumpkin Oatmeal Cups (Muffins)

Baked Pumpkin Oatmeal Cups (Muffins)

Baked Pumpkin Oatmeal Cups (Muffins)


1 and 1/3 cups milk
2 large eggs
1/2 cup pure maple syrup
2/3 cup fresh or canned pumpkin puree
3 cups 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 chopped pecans or walnuts or dried cranberries

Optional topping: coarse sugar for topping


  • Preheat oven to 350°F. 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.
  • 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. If desired for extra crunch, sprinkle the tops with coarse sugar.
  • 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.
  • Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

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