Pumpkin baked oatmeal is perfect for breakfast or as a healthy dessert. Whip it up in just thirty minutes for a fun breakfast the whole family will love. Freeze or refrigerate leftovers and reheat simply by microwaving for 30-60 seconds!
Pumpkin Chocolate Oatmeal Cups
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WHAT YOU’LL NEED:
- Pumpkin Purée: our star of the show!
- Eggs: to add flavor and fluff.
- Cinnamon & nutmeg: spice it up!
- Vanilla extract: pure vanilla extract is best but imitation will also work.
- Baking powder: leavening agent for your bake.
- Almond milk: or milk of choice.
- Salted butter: adds delicious flavor and moistens your oatmeal.
- Maple syrup: agave or honey are also tasty!
- Whole grain oats: quick oats can also be used but may result in a dryer final product.
- Dark chocolate chips: I typically like using the Ghirardelli brand.
- Chopped pecans: for some crunch!
Pumpkin Chocolate Oatmeal Cups – A Quick Overview:
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Preheat your oven to 400°F.
- Measure pumpkin, eggs, cinnamon, nutmeg, vanilla and baking powder into a large mixing bowl and whisk to combine. Then add milk, syrup and melted butter. Whisk again.
- Mix in chocolate chips and pecans.
- Line a 12 count muffin pan and lightly grease with non-stick cooking spray.
- Portion batter into each cavity.
- Bake for 20-25 minutes.
- Allow to cool and enjoy!
- I really love and highly recommend reusable silicone muffin pan liners. They work so well with this recipe (and many others) and completely eliminate sticking. Pictured below are the liners I purchased. They’re affordable, cute and even dishwasher safe – one of the best things I’ve added to my kitchen arsenal in a long time!
Pumpkin Chocolate Oatmeal Cups
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 & 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 3/4 cup unsweetened almond milk *or milk of choice
- 2 tablespoons salted butter *melted & slightly cooled
- 1/4 cup maple syrup *see tip below
- 1 & 2/3 cups whole grain oats *see tip below
- 1/2 cup dark chocolate chips
- 1/3 cup chopped pecans
- Preheat oven to 400°F
- Measure pumpkin puree, eggs, cinnamon, nutmeg, vanilla extract and baking powder into a large mixing bowl. Whisk until well combined.
- Add milk, maple syrup and melted butter. Whisk again.
- Stir in oats, chocolate chips and chopped pecans (reserve some chips and pecans to sprinkle on top of your cups if desired)!
- Line a 12 count muffin pan and lightly grease with non-stick cooking spray. I prefer to use these silicone muffin pan liners (they work SO WELL). You can also use disposable ones or just grease your pan and elect not to use liners (sometimes, this makes the pan difficult to clean).
- Portion batter into each cavity of the pan. Sprinkle with reserved pecans and chocolate chips. Bake for 20-25 minutes.
- Remove cups from the oven, allow them to cool and enjoy!
- Maple syrup: substitute with sugar-free syrup, honey or agave if preferred.
- Whole grain oats: quick oats will also work in this recipe but may result in cups that aren’t quite as moist.