Pumpkin baked oatmeal cups (healthy!)

These pumpkin and oatmeal mugs are the proper fall snack! All you want is a number of pantry staples and these oatmeal cups are yours!

Pumpkin and oatmeal cups on a tray with mini chocolate chips.

Wholesome pumpkin snacks

Match Foodie is all about wholesome pumpkin recipes. Particularly when autumn rolls round. Whether or not you are in search of candy pumpkin recipes or savory pumpkin recipes, we have now all of it!

Why can we love pumpkin recipes? Listed below are all the explanations!

  • Including pumpkin to recipes will actually get you excited for fall.
  • You’ll be able to add an additional serving to of greens to any recipe by including pumpkin puree!
  • Individuals love pumpkin recipes and we prefer to make folks comfortable!

All the pieces you want to make these mugs

It is fairly straightforward to make a big amount (or double amount) of those oatmeal cups! Beneath one can find every thing you want for this scrumptious autumn deal with.

  • oatmeal:: We suggest utilizing it oatmeal, however you possibly can cook dinner oats shortly in any of our baked oatmeal recipes.
  • pumpkin puree: We like to make use of Libby’s canned organic pumpkin! You may as well use any pumpkin puree you might have. Watch out, nevertheless, that you do not by accident purchase pumpkin pie filling!
  • Eggs: You will want 2 massive eggs for this recipe. When you’re in search of a recipe for baked oatmeal with out eggs, take a look at our vegan baked oatmeal recipe HERE.
  • Maple syrup: Maple syrup provides these oatmeal cups a heat autumn taste. Possibility for an additional liquid sweetener.
  • Coconut oil: A little bit coconut oil is sufficient for this recipe! Be certain to soften your coconut oil earlier than measuring for an correct measurement.
  • Almond milk: Any sort of milk or liquid will work for this recipe.
  • Chocolate chips: We added a bit sweetness to those oatmeal cups with mini chocolate chips. Be at liberty to go away them out or use common chocolate chips.
  • Flour: Since we’re utilizing pumpkin puree on this recipe, a binder was wanted. We used entire wheat white flour as a binder to set these oatmeal cups in place.
Pumpkin and oatmeal cups in a muffin pan ready to go in the oven.

Tips on how to retailer oatmeal cups

After mixing a considerable amount of these oatmeal cups you possibly can eat or save them immediately!


After you’ve got baked these oatmeal cups, allow them to cool utterly earlier than inserting them in an hermetic container and within the fridge. We suggest refrigerating them as they include pumpkin!

You’ll be able to hold them within the fridge for as much as 7 days.

Can I freeze these oatmeal cups?

Sure, you possibly can freeze these oatmeal cups. After cooling, place in a freezer-safe container and place within the freezer. You’ll be able to hold them within the freezer for as much as Three months.

Pumpkin and oatmeal cups on a round plate.
Pumpkin and oatmeal cups on a tray.
Pumpkin oatmeal cups

Pumpkin and oatmeal cups

These pumpkin and oatmeal mugs are the proper fall snack! All you want is a number of pantry staples and these oatmeal cups are yours!

Preparation: 15 minutesPrepare dinner: 16 minutesComplete: 31 minutes




  • 2.5 cups oatmeal
  • half cup white entire wheat flour (OR all-purpose gluten-free flour)
  • 1.5 teaspoons Pumpkin pie spice
  • 1 teaspoon baking powder
  • pinch of salt
  • half cup Mini chocolate chips (optionally available)


  1. First, preheat the oven to 350ºF and spray a muffin pan with nonstick cooking spray.
  2. Place dry substances in a big bowl and blend.
  3. Then put all of the moist substances (minus the melted coconut oil) in a medium-sized bowl and whisk.
  4. Add moist substances to dry and blend. Then add melted coconut oil and blend once more.
  5. Pour the batter right into a muffin pan and fill every muffin about 3/four full. If desired, you possibly can sprinkle extra mini chocolate chips on high.
  6. Bake at 350ºF for 16-18 minutes.
  7. As soon as it is totally cooked within the center, take it out of the oven and place it on a cooling shelf. Let cool for at the least 15 minutes earlier than consuming.

Ideas & hints

  • Warehouse: Retailer in an hermetic container within the fridge for 3-5 days.
Writer: Lee sparkClass: breakfastMethodology: ovenKitchen: AmericanEating regimen: Gluten free

Supply: fitfoodiefinds.com

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