Maybe oatmeal is one of your favorite ingredients or perhaps it’s the toasty cozy oat flavor you adore, but I’ve come to realize AK readers love pretty much any recipe involving good old oats.
So, today I’m bringing you another #AKPumpkinWeek recipe that’s both nutritious and involves oatmeal, chocolate chips, pumpkin and those naughty and nice fall spices: meet my baked pumpkin oatmeal cups!
Hi, you gorgeous thangs, you.
If you’ve never had oatmeal cups before, then you better get your bake on, because damn, they’re incredibly tasty, freezer friendly and a suitable breakfast or snack (especially when slathered with peanut butter hehe.)
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Ingredients in pumpkin oatmeal cups
Imagine oatmeal infused with pumpkin puree, cozy pumpkin pie spices, and your favorite toasty nut butter. Add chocolate chips and now we’re speaking a true food love language. Here are the basic ingredients that you’ll need:
- Pumpkin puree: because they’re pumpkin oatmeal cups, of course! You can buy pumpkin puree or you can make your own using this amazing tutorial.
- Nut butter: I suggest using either peanut butter or pecan butter. Honestly homemade salted maple pecan butter takes these babies to a next level of flavor, but feel free to use peanut or almond butter if you have it. Make sure your nut butter only includes nuts + salt as the ingredients.
- Eggs: adds a boost of protein while helping to hold them together. I haven’t tried these with flax eggs, so I’m not certain how the texture will hold up. Let me know if you do try them with an alternative egg.
- Pure maple syrup: you’ll just need 1/4 cup of pure maple syrup to naturally sweeten the entire batch.
- Old fashioned rolled oats: feel free to use regular or gluten free rolled oats — both will work beautifully! Do not use steel cut oats or quick oats as the texture will not be the same.
- The ultimate pumpkin spice blend: cinnamon, nutmeg, allspice & ground ginger aka the holy grail of pumpkin spice. So good!
- Chocolate chips: what’s life without a little chocolate?! I recommend these if you want to keep the recipe dairy free.
How to make baked pumpkin oatmeal cups
The best part about these healthy baked pumpkin oatmeal cups is how easy they are to make. You literally mix everything in a bowl, add it to a muffin tin and bake!
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
- In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
- Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ground ginger and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
- Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
How to store pumpkin oatmeal cups
You can make these pumpkin chocolate chip oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
Freezer-friendly pumpkin oatmeal cups
Great news: freezing oatmeal cups is easy! Simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
More pumpkin recipes to try
Healthy Pumpkin Oatmeal Pancakes
Healthy Pumpkin Bread with Maple Glaze
Fluffy Whole Wheat Healthy Pumpkin Waffles
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
I hope you love these delicious, easy baked pumpkin oatmeal cups! If you make them I’d love for you to leave a comment and a rating letting me know how you liked them. I greatly appreciate it – xoxo!
Baked Pumpkin Chocolate Chip Oatmeal Cups
Baked pumpkin oatmeal cups made with your favorite nut butter, cozy spices, oats, pure maple syrup and chocolate chips. These easy pumpkin oatmeal cups have a boost of protein and are are naturally sweetened. Freezer-friendly and perfect for meal prep breakfasts and snacks!
- Wet ingredients:
- ¾ cup pumpkin puree
- ½ cup creamy natural peanut butter (or pecan butter or almond butter)
- 2 large eggs
- ¼ cup pure maple syrup
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Dry ingredients:
- 2 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- ¼ teaspoon salt
- 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ground ginger and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
To freeze oatmeal cups: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
Glad you love them!!
Really easy and super yummy! I made the recipe with the following tweaks and it came out great:
-used 1/2 cup maple syrup instead of 1/4
-replaced half the oats with oat flour; I love the doughy texture of oat flour!
-used crunchy salted almond butter instead of peanut butter
My kids loved these, too. So good hot from the oven, or even cold from the fridge.
I’m glad those swaps worked out! And agreed – love these warm or from the fridge.
Hi,I would like to make your baked pumpkin chocolate chip oatmeal cupcakes at home and I have all of the ingredients except creamy peanut butter or almond butter or maple syrup.
What can I use in place of maple syrup?I can’t use sugar or honey in my recipes because I have type 2 diabetes.I use swerve products and agave that have never once raised my blood sugar.
Can I make your recipe in a mini muffin pan that has 24 mini cups in it.I don’t have regular muffin tins.
Hi Kim! Unfortunately I’ve only made these as-is, so I’m not sure how the Swerve products will work out in here. The peanut or almond butter help with the consistency, too, so I’d recommend sticking with one of those. Let me know if you give them a try with swerve!
I love your Oatmeal Cups! These were delicious and came out perfect, except that the peanut butter flavor completely overpowered the pumpkin flavor—to the point where I could barely taste the pumpkin at all. (A peanut butter oatmeal cup is just fine by me, though!) I might make these again and use coconut oil instead of nut butter for the fat, and maybe increase the pumpkin ratio?
Thanks for the recipe!
Glad you love them! If you want the pumpkin flavor to shine more, I suggest using a more neutral nut butter such as cashew, almond or pecan (pecan would be my choice)! I would not suggest using coconut oil.
I made a double batch of these last night for a gathering tonight. Since a few people are vegan, I tried substituting apple sauce for the eggs (1/4 cup per egg). They were a bit soft and mushy when I tried one after it slightly cooled, hoping they firm up in the fridge! The taste was great though!!
They did firm up beautifully and were a hit with vegans and non-vegans alike!!
Good! Perhaps try adding a flax egg next time instead of applesauce. 🙂
Planning to make this on the weekend, but was wondering, instead of using the above spices, can I use pumpkin pie spice mix? If so, how much would I use compared to the above?
2-3 teaspoons should be sufficient! 🙂
Sooo good! Made 2 rounds already and going back for more yummm
Love that! So delicious.
I love these baked oatmeal cups! I always want something with my coffee, but it’s not uh… sustainable, haha… to eat toast every morning. These are perfect. I made the suggested maple pecan butter, and it’s essential!! I keep them in the freezer and heat them up in the morning. It’s excellent.
The perfect combo with coffee! So glad you loved them!
Thank you for the recipe! This is my first time ever commenting on one! 😊
Do you think regular milk would work well in place of almond milk?
Amazing! Yes, regular milk will work just fine. Enjoy!
These were delicious!! I used all natural crunchy almond butter and I think the flavor mixed really well with the pumpkin puree. I followed the recipe step by step and was actually able to make 16 regular sized muffins so I modified the nutrition info a bit on my end!
Perfect! So glad you loved them!
I have made these twice this week…because our hound countersurfed his way to 10 of the first batch! But they were so good I had to make them again. I didn’t use choc chips the first time (thankfully for my dog) but used twice as many in the second batch. So much goodness! Three of my friends are now making them this weekend 🙂
Oh no! Glad you left out the chocolate in the first batch! Such a great, easy breakfast 🙂
Just made these – turned out perfectly! Such a yummy autumn treat and love how clean the ingredients are. Can’t wait to make more of the pumpkin recipes! Thanks ambitious kitchen!!!
Absolutely! Glad you loved them!
These are bomb. They are a nice treat without being overly sweet, so they’re easy to eat. They reheat so well and are still so moist even after being in the fridge all week or freezer. A favorite at my house!
Absolutely! Perfect breakfast 🙂
These oatmeal cups were lovely. I’ll certainly try them again, although I might replace the chocolate chips with chopped walnuts or do 50/50. Overall, highly recommended!!
So happy to her that! Perfect breakfast 🙂
These were beyond delicious! I’ve been enjoying them so much for breakfast. They’re so filling yet nutritious at the same time!
The perfect breakfast! Glad you loved them!
Very quick and easy to make! Delicious flavour
Glad you liked them!
I’m interested in trying these…but all I have is unsweetened vanilla almond milk. Would just use that and minus the vanilla extract?
You can use that and leave the recipe as-is! It won’t make a difference 🙂
So yummy! I am always looking for a gluten-free low-fat recipe and this hit the spot. I can’t eat eggs so used egg replacer instead and also Cocoa Nibs instead of chocolate chips. I will definitely make again. ❤️
Perfect! Glad you enjoyed 🙂
I am not even exaggerating when I say I make these all the time. I actually have gone to making these as a double batch and freezing half so that I always have them on hand. They are perfect for breakfast or a snack or dessert. A nice sweet treat that also feels nourishing and healthy while you eat. I am a huge fan.
Amazing! Such a great treat any time of day 🙂
These were delicious! I was had a few things I was looking to use up and came across this recipe!! I will be making these often and making sure there are some in the freezer!
Perfect! So glad you enjoyed!
Any suggestions for nut butter substitutions (my little one is allergic to tree nuts and peanuts)?
Tahini is a great option or sunflower seed butter!
They’re perfect! One of the few pumpkin recipes I make year round because they make such an easy and nutritious snack or breakfast! My toddler can’t get enough of these
Just ate one of these fresh from the oven. So delicious. Love the pb with the fall pumpkin/spice flavors. Thanks for sharing!
Delicious! Perfect for breakfast. Kid approved 👍
YAY 🙌 Glad you guys loved these!
These are yummy and are the perfect snack to have on hand! I used almond butter because that’s what I had on hand. Thanks to AK for another easy, delicious, healthy recipe!
Aw yay! So happy you enjoyed these, Mollie!
I made these in an 8×8 square pan and baked for around 35-40 minutes to match your other baked oatmeal recipes. I subbed honey for maple syrup as well. Delicious! Will definitely make again.
These were so quick and easy. I subbed oat milk for almond because that’s all I had and it turned out great!
I absolutely LOVE this recipe! I’ve made them several times for my family and we all devour them. I have a son who is a type 1 diabetic as well as having celiac and these muffins are a healthy, nourishing breakfast I love having him start his day with. I am a teacher and often bring 2 muffins as my mid-morning snack to help me get through my day. Moist, healthy and delicious! Thank you for making such wonderful recipes and I love that so many of them are gluten free! 🙂
I’m so glad that these are safe for your son and that you’re loving these! Thank you, Sara! ❤️
Hi! How much salt should I add if I am using unsalted almond or peanut butter? Thanks!
You could add a pinch more — maybe a scant 1/2 teaspoon total! Feel free to sprinkle some on top, too, if it needs more 🙂
Very very yummy and great texture. I subbed for comparable ingredients I needed to use up in my pantry. Made with Sunflower Seed butter instead of peanut butter, and used sweet potato purée instead of pumpkin and they worked great. Will definitely make again.
Awesome! Do you think I could put in a scoop of unflavored protein powder without messing them up?
Hello! I haven’t tried it, but I think it should be fine. You might want to add a splash more almond milk so that the mixture doesn’t dry out 🙂
Can you sub pumpkin pie spice for the individual spices? If so, how much would you use?
Made these tonight in an effort to reduce the store-bought snacks that my kids ask for. I may finish the whole batch before they wake up! I used a mix of rolled & quick oats based on what I had. The batter was pretty runny without adding extra quick oats, but turned out perfectly after increasing as the notes suggested (I did 1cup rolled, 1.5cups quick). DELICIOUS!!