Pumpkin Spice Baked Oatmeal Cups Recipe

It’s fall, and my kitchen has officially transformed into a pumpkin spice wonderland! This recipe for Pumpkin Spice Baked Oatmeal Cups has become an absolute staple in our home this season. The aroma alone, wafting through the house as these bake, is enough to make anyone feel cozy and ready for crisp autumn days. My kids, who are usually picky breakfast eaters, devour these like they’re the most delicious treat imaginable, and honestly, they kind of are! They’re packed with wholesome oats, pumpkin, and warming spices, but taste like a decadent fall dessert. These little cups are perfect for meal prepping – I make a batch on Sunday, and we have grab-and-go breakfasts all week long. Trust me, if you’re looking for a breakfast that’s both healthy and screams “fall,” look no further. These Pumpkin Spice Baked Oatmeal Cups are about to become your new favorite too!

Ingredients

This recipe is wonderfully simple, relying on pantry staples and the magic of fall flavors to create something truly special. Here’s everything you’ll need to whip up a batch of these delightful Pumpkin Spice Baked Oatmeal Cups:

• 1 2/3 cups rolled oats: The heart of our baked oatmeal cups, rolled oats provide a wonderful chewy texture and are packed with fiber to keep you feeling full and satisfied. Old-fashioned rolled oats are recommended for their texture and ability to absorb moisture without becoming mushy. Quick-cooking oats can be used in a pinch, but the texture might be slightly softer.
• 1/2 cup sugar: A touch of sweetness is essential to balance the earthy pumpkin and warming spices. Granulated sugar is used in this recipe for its clean sweetness and how well it dissolves into the batter. You can adjust the amount of sugar to your preference, or explore alternatives like brown sugar for a richer, molasses-like flavor, or maple syrup for a more natural sweetness (though liquid sweeteners might slightly alter the texture and require minor adjustments to the liquid ratio).
• 1/2 cup dried cranberries, plus more for topping (optional): Dried cranberries bring a delightful tartness and chewy texture that contrasts beautifully with the sweetness and spice. They also add a pop of color and visual appeal. Feel free to substitute with other dried fruits like raisins, chopped dried apricots, or even dried cherries, depending on your preference. Keeping some extra cranberries aside for topping adds a final touch of sweetness and visual appeal.
• 1/2 cup pepitas, plus more for topping (optional): Pepitas, or pumpkin seeds, offer a wonderful nutty flavor and satisfying crunch that complements the pumpkin and spices perfectly. They also add healthy fats and a bit of protein. Roasted pepitas are even more flavorful. You can substitute with other nuts or seeds like chopped walnuts, pecans, almonds, or sunflower seeds if you don’t have pepitas on hand or prefer a different flavor profile. Reserving extra pepitas for topping enhances the nutty flavor and adds a lovely textural contrast.
• 3 tbsp crystallized ginger, finely chopped: Crystallized ginger provides a warm, spicy, and slightly sweet kick that elevates the flavor profile of these oatmeal cups. The chewy texture and intense ginger flavor are a wonderful addition. Make sure to chop it finely so it distributes evenly throughout the batter. If you’re not a fan of crystallized ginger, you can omit it, or substitute with a teaspoon of ground ginger for a milder ginger flavor.
• 2 tbsp ground flax seed: Ground flax seed is a nutritional powerhouse, adding omega-3 fatty acids, fiber, and a slight binding quality to the recipe. It helps to hold the oatmeal cups together and adds a subtle nutty flavor. You can use flaxseed meal or grind whole flax seeds yourself. If you don’t have flaxseed, you can omit it, or substitute with chia seeds for similar nutritional benefits and binding properties.
• 1 1/2 tsp baking powder: Baking powder is the leavening agent that helps these oatmeal cups rise slightly and become light and fluffy in texture. Ensure your baking powder is fresh for optimal results.
• 3/4 tsp pumpkin pie spice: The star of the show! Pumpkin pie spice is a blend of warm spices like cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It provides that quintessential fall flavor we all crave. You can buy pre-made pumpkin pie spice blend, or make your own blend at home to customize the spice ratios to your liking.
• 3/4 tsp cinnamon: Adding extra cinnamon enhances the warm and comforting spice profile and complements the pumpkin pie spice beautifully. Ground cinnamon is readily available and adds a classic spice note.
• 1/2 tsp kosher salt: Salt is crucial in baking to balance sweetness and enhance all the other flavors. Kosher salt is preferred by many bakers for its consistent grain size. If using table salt, you may need to use slightly less as it’s more concentrated.
• 3/4 cup pureed pumpkin: Pureed pumpkin is the key ingredient that brings moisture, sweetness, and that signature pumpkin flavor to these oatmeal cups. Make sure to use pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Canned pumpkin puree is convenient and readily available, or you can make your own pumpkin puree from scratch if you prefer.
• 2 large eggs, lightly beaten: Eggs act as a binder and add richness and structure to the oatmeal cups. They also contribute to the moist texture. Lightly beating the eggs before adding them to the wet ingredients ensures they incorporate smoothly.
• 1 2/3 cup whole milk: Whole milk adds richness and moisture to the batter, creating a tender and flavorful final product. You can substitute with other types of milk like 2% milk, skim milk, or plant-based milk alternatives such as almond milk, oat milk, or soy milk. Using a richer milk like whole milk or oat milk will result in a slightly creamier texture.
• 1 1/2 tsp vanilla extract: Vanilla extract enhances the overall flavor profile, adding warmth and sweetness and complementing the spices and pumpkin. Pure vanilla extract is recommended for the best flavor, but imitation vanilla extract can also be used. You can also use vanilla bean paste for a more intense vanilla flavor and visual appeal with the specks of vanilla bean.

Instructions

Creating these Pumpkin Spice Baked Oatmeal Cups is a breeze, perfect for even beginner bakers. Follow these simple steps to whip up a batch of fall deliciousness:

1. Prepare your ingredients and preheat the oven: Begin by gathering all your ingredients and ensuring they are measured out accurately. This will make the process smoother and more efficient. If your crystallized ginger is in larger pieces, chop it finely using a sharp knife. Similarly, if your dried cranberries are large, give them a rough chop so they are roughly the same size as the pepitas and ginger. This ensures even distribution throughout the oatmeal cups. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is the ideal temperature for baking these oatmeal cups to ensure they cook through without burning on the outside. Prepare a 12-cup muffin tin by greasing it well with cooking spray, butter, or lining it with paper or silicone muffin liners. Greasing or lining prevents the oatmeal cups from sticking and makes for easy removal.
2. Combine the dry ingredients: In a large mixing bowl, whisk together all the dry ingredients. This includes the rolled oats, sugar, dried cranberries, pepitas, finely chopped crystallized ginger, ground flax seed, baking powder, pumpkin pie spice, cinnamon, and kosher salt. Whisking ensures that the baking powder and spices are evenly distributed throughout the dry ingredients, which is crucial for consistent flavor and leavening. The large bowl provides ample space for mixing and will also be used to combine the wet ingredients later.
3. Mix the wet ingredients separately: In a separate medium-sized bowl, whisk together the wet ingredients. Start with the lightly beaten eggs, whole milk, and vanilla extract. Whisk these together until they are well combined. Then, add the pureed pumpkin to the wet ingredients and whisk again until the mixture is smooth and thick. It’s important to ensure the pumpkin is fully incorporated and the mixture is homogenous for a consistent texture and flavor throughout the baked oatmeal cups. Mixing the wet ingredients separately helps to emulsify them and ensures they are evenly distributed when combined with the dry ingredients.
4. Combine wet and dry ingredients: Pour the wet ingredients over the dry ingredients in the large bowl. Using a spatula or large spoon, gently stir to combine. Mix until just combined and no large pockets of dry ingredients remain. The mixture will be quite wet, almost like a thick soup – this is perfectly normal and essential for moist and tender baked oatmeal cups. Avoid overmixing at this stage, as overmixing can develop the gluten in the oats, potentially leading to tougher oatmeal cups.
5. Fill the muffin tin and add toppings: Carefully spoon the oatmeal mixture into the prepared muffin tin, filling each muffin cup almost to the top. These oatmeal cups don’t rise dramatically, so filling them close to the top will give you nicely sized muffins. If desired, sprinkle additional dried cranberries and pepitas on top of each muffin cup. This adds extra flavor, visual appeal, and a delightful textural crunch to the finished oatmeal cups. The toppings will also toast slightly during baking, enhancing their flavor.
6. Bake until golden brown: Place the filled muffin tin in the preheated oven and bake for 30 minutes, or until the tops of the oatmeal cups begin to turn a light golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs. Baking time may vary slightly depending on your oven, so it’s always best to check for doneness using a toothpick. The tops should look set and the edges slightly browned. The muffins should rise slightly and appear fully baked, but still moist.
7. Cool and serve: Once baked, remove the muffin tin from the oven and let it cool in the tin for a few minutes. This allows the oatmeal cups to set slightly and makes them easier to remove. After a few minutes of cooling in the tin, carefully remove the Pumpkin Spice Baked Oatmeal Cups from the muffin tin and transfer them to a wire rack to cool completely, or serve warm. Allowing them to cool slightly before serving enhances their texture and prevents them from being too soft. These are delicious served warm or at room temperature.

Nutrition Facts

These Pumpkin Spice Baked Oatmeal Cups are not only delicious and comforting but also offer a good source of nutrition to start your day. Here’s an estimated nutritional breakdown per serving (1 muffin), please note that these are estimates and can vary based on specific ingredient brands and measuring techniques:

• Servings: 12 muffins
• Calories per serving (approximate): 220-250 calories

Estimated Macronutrient Breakdown per Serving (approximate):

• Protein: 6-8 grams
• Fat: 7-9 grams
  • Saturated Fat: 2-3 grams
• Cholesterol: 30-40 mg
• Sodium: 150-200 mg
• Carbohydrates: 35-40 grams
  • Fiber: 4-5 grams
  • Sugar: 15-20 grams

Key Nutritional Highlights:

• Good source of fiber: Oats and flaxseed provide a significant amount of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
• Source of protein: Eggs, milk, and oats contribute to the protein content, essential for muscle building and overall health.
• Healthy fats: Pepitas and flaxseed provide healthy fats, including omega-3 fatty acids, beneficial for heart health.
• Vitamins and minerals: Pumpkin puree is a good source of Vitamin A and potassium. Milk provides calcium and Vitamin D.
• Lower in saturated fat: Compared to many breakfast pastries, these oatmeal cups are relatively lower in saturated fat.

Important Note: These nutritional facts are estimates. For precise nutritional information, you can use online nutritional calculators and input the exact brands and measurements of ingredients used. The sugar content can be adjusted by reducing the amount of sugar added or using alternative sweeteners.

Preparation Time

One of the best things about these Pumpkin Spice Baked Oatmeal Cups is how quick and easy they are to prepare. Perfect for busy mornings or weekend meal prep!

• Prep Time: 10 minutes
  • This includes the time to gather ingredients, chop the crystallized ginger and cranberries (if needed), preheat the oven, and prepare the muffin tin. The dry and wet ingredient mixing is also included in this prep time.
• Cook Time: 30 minutes
  • This is the time it takes for the oatmeal cups to bake in the oven until golden brown and cooked through.
• Total Time: 40 minutes
  • From start to finish, including prep and bake time, you’ll have delicious and healthy Pumpkin Spice Baked Oatmeal Cups ready in just 40 minutes!

This efficient preparation time makes them ideal for making ahead of time for busy weekdays, or for whipping up a warm and comforting breakfast on a weekend morning without spending hours in the kitchen.

How to Serve

These versatile Pumpkin Spice Baked Oatmeal Cups are delicious on their own, but there are many ways to elevate your serving experience and customize them to your liking. Here are some serving suggestions:

• Warm and cozy: Serve them warm straight from the oven (after a slight cooling period) for a comforting and satisfying breakfast or snack. The warmth enhances the flavors and creates a truly cozy experience, especially on chilly fall mornings.
• Grab-and-go breakfast: These are perfect for meal prepping! Once cooled, store them in an airtight container in the refrigerator for up to 5 days. They are excellent for a quick and healthy grab-and-go breakfast during busy weekdays. You can eat them cold or reheat them briefly in the microwave or oven.
• Topped with yogurt: A dollop of Greek yogurt or plain yogurt adds a creamy coolness and a boost of protein. The tanginess of the yogurt contrasts beautifully with the sweetness and spice of the oatmeal cups. Consider vanilla yogurt or pumpkin spice flavored yogurt for extra fall flavor.
• Drizzled with maple syrup or honey: A drizzle of maple syrup or honey adds extra sweetness and a lovely glaze to the oatmeal cups. Maple syrup complements the fall flavors perfectly, while honey adds a floral sweetness.
• With fresh fruit: Serve alongside fresh fruit like sliced apples, pears, berries, or bananas for added vitamins, fiber, and natural sweetness. The freshness of the fruit provides a nice contrast to the warm, spiced oatmeal cups. Sautéed apples or pears with cinnamon would be particularly delicious.
• Sprinkled with nuts or seeds: Enhance the nutty flavor and add extra crunch by sprinkling chopped nuts or seeds like pecans, walnuts, almonds, or extra pepitas on top just before serving. Toasted nuts and seeds offer even more flavor and texture.
• With a dusting of cinnamon or powdered sugar: A simple dusting of ground cinnamon or powdered sugar adds a touch of elegance and enhances the visual appeal. It also adds a subtle extra layer of flavor.
• As a dessert: These oatmeal cups can also be enjoyed as a healthier dessert option. Serve them warm with a scoop of vanilla ice cream or whipped cream for a comforting fall treat.

Additional Tips for Perfect Pumpkin Spice Baked Oatmeal Cups

To ensure your Pumpkin Spice Baked Oatmeal Cups turn out perfectly every time, here are some additional tips and tricks:

1. Don’t overmix the batter: Once you combine the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten in the oats, resulting in tougher oatmeal cups. A few streaks of flour are okay – they will disappear during baking.
2. Use good quality spices: Fresh spices make a big difference in the flavor of baked goods. If your spices have been sitting in your pantry for a long time, consider replacing them for the best flavor. You can also experiment with making your own pumpkin pie spice blend for a customized flavor profile.
3. Adjust sweetness to your preference: This recipe uses 1/2 cup of sugar, which provides a moderately sweet oatmeal cup. If you prefer a less sweet version, reduce the sugar to 1/3 cup or even 1/4 cup. You can also use alternative sweeteners like brown sugar, maple syrup, or honey, but keep in mind that liquid sweeteners may slightly alter the texture and liquid ratio.
4. Customize your mix-ins: Feel free to get creative with your mix-ins! Substitute or add other ingredients like chocolate chips, chopped pecans or walnuts, shredded coconut, raisins, chopped dried apricots, or even a swirl of peanut butter. Consider adding a streusel topping for extra sweetness and crunch.
5. Store properly for best results: Store leftover baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave or oven. Reheating in the oven will help maintain a slightly crispier texture.

FAQ Section: Ingredients

Here are some frequently asked questions specifically about the ingredients in this Pumpkin Spice Baked Oatmeal Cups recipe:

Q1: Can I use quick-cooking oats instead of rolled oats?

A: Yes, you can use quick-cooking oats, but the texture will be slightly softer and less chewy compared to using rolled oats. Rolled oats hold their shape better and provide a more substantial texture. If using quick-cooking oats, you may want to slightly reduce the liquid in the recipe (by a tablespoon or two) as they absorb liquid more readily.

Q2: Can I substitute the sugar with a sugar-free alternative?

A: Yes, you can substitute granulated sugar with a sugar-free alternative like erythritol, stevia, or monk fruit sweetener. Follow the conversion ratio on the packaging of your chosen sweetener. Keep in mind that some sugar substitutes can have a slightly different flavor profile or texture compared to sugar. Liquid sweeteners like maple syrup can also be used, but will change the texture slightly.

Q3: I don’t have pumpkin pie spice, can I make my own or use something else?

A: Absolutely! You can easily make your own pumpkin pie spice blend by combining cinnamon, nutmeg, ginger, cloves, and allspice. A common ratio is 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, and 1/2 part cloves and allspice. If you don’t have all the individual spices, you can use a combination of cinnamon and nutmeg or just cinnamon for a simpler spiced flavor.

Q4: Can I use fresh pumpkin puree instead of canned?

A: Yes, fresh pumpkin puree works beautifully! To make fresh pumpkin puree, roast or steam pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender until smooth. Ensure your fresh pumpkin puree has a similar consistency to canned pumpkin puree, and drain off any excess liquid if needed. Homemade pumpkin puree can sometimes be slightly wetter than canned.

Q5: Can I use plant-based milk instead of whole milk?

A: Yes, plant-based milk alternatives like almond milk, oat milk, soy milk, or coconut milk (from a carton, not canned coconut milk) can be used in place of whole milk. Oat milk and soy milk are good choices for their creamy texture, which is similar to whole milk. Almond milk is a lighter option. The choice of plant-based milk can slightly alter the flavor and richness of the final product.

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