![['Close-up view of baked pumpkin oatmeal cups with golden-brown tops.', 'Side view of pumpkin oatmeal muffins showcasing a moist and fluffy texture.', 'A delicious baked pumpkin oatmeal cup with visible pumpkin puree and spices.', 'Warm pumpkin oatmeal muffins presented on a simple plate, highlighting their rich color.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/baked-pumpkin-oatmeal-cups_1_U1-1.webp)
Baked Pumpkin Oatmeal Cups (Muffins)
Enjoy these wholesome pumpkin oatmeal muffins that are perfect for a quick breakfast or snack, packed with cozy spices and optional add-ins.
Ingredients
Dairy or nondairy milk
- 1 and 1/3 cups milk
- 2 large eggs
- 1/2 cup pure maple syrup
- 2/3 cup pumpkin puree (fresh or canned)
- 3 cups old-fashioned whole rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (pure)
- 1/4 teaspoon salt
- 1 cup optional add-ins (chocolate chips, chopped pecans or walnuts, or dried cranberries)
- optional topping coarse sugar (for topping)
Instructions
- Preheat oven to 350°F (177°C). Spray a muffin pan with nonstick spray.
- Mix all ingredients (except add-ins and sugar). Fold in optional add-ins. Fill muffin cups and sprinkle with coarse sugar if desired.
- Bake for 28–30 minutes until edges are browned and tops are set. Cool slightly before serving.
- Store leftovers covered in the refrigerator for up to 1 week.
Notes
For extra crunch, sprinkle coarse sugar on top before baking.