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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!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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.

pumpkin oatmeal cups in a muffin tin before baking

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.)

What’s in these 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 it’s Pumpkin Week, of course! You can buy pumpkin puree or you can make your own using this amazing tutorial.
  • your favorite 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 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.

pumpkin oatmeal cups with chocolate chips on a cooling rack

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.

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.

pumpkin oatmeal cups with chocolate chips on a cooling rack

See how to make the baked pumpkin oatmeal cups:

Baked Pumpkin Chocolate Chip Oatmeal Cups

4.75 from 4 votes
Course Breakfast, Dairy Free, Gluten Free, Snack
Keyword baked oatmeal, baked pumpkin oatmeal, oatmeal cups, pumpkin chocolate chip oatmeal cups, pumpkin oatmeal cups
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves 12

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!

Ingredients

  • 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

Instructions

  1. 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.

  2. In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.

  3. 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.

  4. 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.

Recipe Notes

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.

Nutrition
Servings: 12 oatmeal cups
Serving size: 1 oatmeal cup
Calories: 191kcal
Fat: 10.1g
Saturated fat: 2.7g
Carbohydrates: 22.6g
Fiber: 3.6g
Sugar: 10.2g
Protein: 5.5g

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