Pumpkin Baked Oatmeal Cups are loaded with real pumpkin and pumpkin spice flavors, are perfect for meal prep and are packed with nutrients for a healthy breakfast!

It's pumpkin season and my kids are thrilled with these easy Pumpkin Baked Oatmeal Cups for breakfast. They are the best for meal prep and can easily be reheated each morning (or eaten cold/room temperature). They have the flavors of the season with pumpkin pie spice and real pumpkin puree. Add these pumpkin baked oatmeal cups to your menu this week.

The main goal that I had for myself was using the entire can of pumpkin up when making these baked oatmeal cups. I didn't want to use 1/4 cup up and then, what do you do with the rest of the pumpkin? Nope! This recipe uses the whole 15 oz can of pumpkin. I had to add more oats in order to make up for the extra moisture from the pumpkin so the recipe now make 15 baked oatmeal cups instead of 12. These were gone in one day for my family so I'm guessing that they may not last too long around your house either.

What makes them more fluffy than typical baked oatmeal cups is that I use quick cooking oats instead of old-fashioned oats. These are unbelievably easy to make and mostly use ingredients that you probably already have on hand: oats, baking powder, pumpkin pie spice, pumpkin puree, milk, eggs and honey. That's it!

You can store these pumpkin baked oatmeal cups in your fridge for a few days or enjoy them warm out of the oven. They are loaded with fiber from the oats, vitamins A and C from the pumpkin and protein from the milk, eggs and some from the oats.

Pumpkin Baked Oatmeal Cups

Yield: 15 oatmeal cups Author: Amanda HernandezPrint Recipe

Pumpkin Baked Oatmeal Cups

Pumpkin Baked Oatmeal Cups are loaded with real pumpkin and pumpkin spice flavors, are perfect for meal prep and are packed with nutrients for a healthy breakfast!

Prep Time:  5 minutes Cook time: 25 minutes Total time: 30 mins

INGREDIENTS

• 3 1.2 cups quick cook oats
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 3/4 cup milk
• 1 15 ounce can pumpkin puree
• 2 eggs 
• 1/4 cup honey or maple syrup

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Mix all ingredients together.
3. Spray muffin liners with nonstick spray and fill each cup with oatmeal mixture in a muffin tin.
4. Bake for 25-30 minutes until oats are fully set and mixture is not liquidy. 

Enjoy!