Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are a simple, creamy breakfast stuffed with fall taste. They’re excellent to make prematurely for breakfast on-the-go!
Straightforward Pumpkin Baked Oatmeal Cups
For those who’re a pumpkin lover, you’ll love this wholesome make-ahead breakfast! I really like baked oatmeal, so I performed round with my baked oatmeal recipe to create these Pumpkin Baked Oatmeal Cups, made with oatmeal, canned pumpkin, yogurt, and pumpkin spice and drizzled with a yogurt glaze.
They’re nice to meal prep for the week, as they retailer properly within the fridge and even higher within the freezer. In order for you extra of a muffin and fewer of a baked oats, strive these Blueberry Oatmeal Muffins.
For those who choose extra oats with no baking, strive my Pumpkin In a single day Oats. This Pumpkin Smoothie additionally makes an amazing fall breakfast.
Why You’ll Love These Oatmeal Cups
- Fast and simple. These pumpkin baked oatmeal recipe requires only a few minutes of arms on prep and half-hour within the oven.
- Good for fall. With pumpkin puree and pumpkin pie spice, these baked oatmeal cups are full of basic fall flavors.
- Best for meal prep. Baked pumpkin oatmeal cups retailer properly in each the fridge and the freezer. You’ll be able to even reheat them straight from the freezer!
What You’ll Want
These pumpkin baked oatmeal cups are made with fast oats, pumpkin, yogurt, and some pantry staples. Verify the recipe card under for measurements.
- Oats: I choose natural, however common oats are good, too.
- Salt: Kosher salt improves the feel and style of the oatmeal cups.
- Baking Powder: Helps the oatmeal cups rise.
- Pumpkin Spice: Pumpkin pie spice offers a heat, fall taste. Add as much as two teaspoons, relying on how a lot spice you favor.
- Milk: I used almond milk, however any form will work.
- Vanilla: Enhances the flavour of those pumpkin oatmeal cups.
- Eggs: Helps give the pumpkin baked oatmeal kind and form.
- Greek Yogurt: Purchase a low-fat (2%) plain Greek yogurt, like Fage.
- Sweetener: Use brown sugar or monk fruit should you’re making an attempt to scale back added sugar.
- Pumpkin: Canned pumpkin puree retains these oatmeal cups moist with out including additional fats.
- Powdered Sugar: Mixed with milk and yogurt to create a glaze for drizzling over the completed pumpkin oatmeal cups.
How you can Make Pumpkin Baked Oatmeal Cups
This baked pumpkin oatmeal requires only a few minutes of hands-on time and about half-hour within the oven. See the recipe card under for extra detailed directions.
- Make the Pumpkin Oatmeal Batter: Whisk oats, salt, baking powder, and pumpkin spice in a big bowl. Stir within the milk, vanilla extract, crushed eggs, pumpkin puree, sugar, and yogurt.
- Bake: Spray six cups of a muffin tin with oil and divide the batter evenly among the many cups. Bake at 350˚F for 28 to half-hour, rotating midway by.
- Put together the Glaze: Combine the remaining yogurt and milk with the powdered sugar.
- Serving: Let the oatmeal cups cool for 5 minutes within the pan earlier than transferring them to a cooling rack. Drizzle every with the glaze and funky for 5 extra minutes earlier than consuming.
Ideas for Making Baked Pumpkin Oatmeal
These pumpkin baked oatmeal cups are fairly easy to make, however listed below are a couple of tricks to get them good.
- Alter the spice stage. You’ll be able to add kind of pumpkin pie spice to this baked pumpkin oatmeal, relying on how a lot taste you need.
- What’s the feel like? The feel of baked oatmeal is creamy, much like conventional oatmeal nevertheless it holds it’s form extra.
- Make the feel a bit extra dense. In order for you a extra dense oatmeal cups, enhance the oats to 1 3/4 cups. This may make extra oatmeal cups, every with a denser texture.
- Alter the sweetness. These baked pumpkin oatmeal cups are calmly sweetened and depend on the sweetness from the glaze. For those who omit the glaze, add extra sugar to the muffins.
- Make extras for later. These freeze properly so you possibly can simply double or triple the recipe to meal prep for the month.
Variations
There are many alternative ways to customise these oatmeal cups. Listed below are a couple of solutions.
- What can I take advantage of as an alternative to fast oats? For those who’re out of fast oats, pulse rolled oats, additionally referred to as old style oats, in a meals processor or blender a couple of instances. Then measure one cup of oats.
- Chocolate Chips: Stir mini chocolate chips into these pumpkin oatmeal cups.
- Pumpkin Spice: For those who’re out of pumpkin spice however have the person spices (cinnamon, nutmeg, ginger, allspice, and cloves), use a mixture of them.
- Cinnamon Baked Oats: You may as well make these with simply 1 1/2 teaspoons cinnamon, omitting the pumpkin spice.
Correct Storage
- Fridge. As soon as cooled, retailer your pumpkin baked oatmeal cups in an hermetic container or ziploc bag. Refrigerate for as much as 5 days.
- Freezer. You may as well freeze them for as much as 3 months in a ziploc bag. Thaw within the fridge for a couple of hours or microwave from frozen.
- Reheat. From the fridge, pop your baked pumpkin oatmeal cups within the microwave for 20 to 30 seconds. From frozen, it would take about 2 minutes to reheat them.
Extra Pumpkin Recipes You’ll Love
- Pumpkin Baked Oatmeal with Bananas
- Pumpkin Bread
- Pumpkin Pie In a single day Oats
- Pumpkin Muffins with Cream Cheese
- Complete Wheat Pumpkin Pancakes
Pumpkin Baked Oatmeal Cups
4.72 from
89 votes
2
Cals:
104
Protein:
6
Carbs:
37
Fats:
3
Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are a simple, creamy breakfast stuffed with fall taste. They’re excellent to make prematurely for breakfast on-the-go!
Course:
Breakfast, Meal Prep
Delicacies:
American
Prep:
10 minutes minutes
Cook dinner:
half-hour minutes
cooling time:
5 minutes minutes
Complete:
45 minutes minutes
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Price
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Saved! WW Factors
Yield:
6 servings
Serving Measurement:
1 oatmeal cup 1x 2x 3x
Tools
- customary 6-cup muffin tin
Substances
- ▢ 1 cup fast oats, natural most well-liked
- ▢ 1/4 teaspoon kosher salt
- ▢ 1/2 teaspoon baking powder
- ▢ 1 1/2 to 2 teaspoons floor pumpkin spice, should you do not like pumpkin spice, use cinnamon
- ▢ 1 cup plus 1/2 tablespoon almond milk, or milk of your selection
- ▢ 1 teaspoon vanilla extract
- ▢ 2 massive eggs, crushed
- ▢ 1/3 cup plus 1 1/2 tablespoons low fats 2% plain Greek yogurt, (I like Fage)
- ▢ 1/4 cup pumpkin puree
- ▢ 6 tablespoons brown monk fruit sweetener, or brown sugar (I used monk fruit)
- ▢ 1 tablespoon powdered sugar
Directions
- Preheat oven to 350F. Generously spray a regular 6-cup muffin tin with baking spray.
- To a big bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to mix.
- Add 1 cup milk, vanilla extract, crushed eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk till simply mixed.
- To assemble: Divide the batter into every muffin cup filling to the highest then bake for 28 to half-hour, rotating midway by, till oats are simply set. (some muffin tins are smaller, if that’s the case it would make greater than 7 or 8.)
- In the meantime, mix the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar. Whisk to mix.
- When muffin cups are finished, permit to chill within the pan for five minutes, then rigorously switch them to a cooling rack. Drizzle every with somewhat glaze and permit to chill at the least one other 5 minutes.
