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Easy pumpkin baked oatmeal cups made with rolled oats, pumpkin and banana for a kid-friendly make-ahead fall breakfast.

Easy Pumpkin Baked Oatmeal Cups

Soft and wholesome pumpkin baked oatmeal cups made with rolled oats, pumpkin puree, banana, warm spices, and simple budget-friendly ingredients for an easy make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 52 minutes
Servings: 12 oatmeal cups
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1 cup plain pumpkin puree
  • 1 large ripe banana mashed
  • 2 large eggs
  • 1½ cups milk
  • ¼ cup pure maple syrup
  • 2 tablespoons neutral oil or melted butter
  • 1 teaspoon pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • ⅓ cup mini chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a standard 12-cup muffin pan.
  3. Mash the ripe banana thoroughly in a large bowl.
  4. Add pumpkin puree and stir.
  5. Whisk in the eggs.
  6. Add milk and maple syrup.
  7. Whisk in oil and vanilla.
  8. Add cinnamon, pumpkin pie spice, baking powder, and salt.
  9. Stir in the rolled oats.
  10. Mix thoroughly until the oats are evenly coated.
  11. Let the mixture rest for 5 minutes.
  12. Fold in most of the mini chocolate chips if using.
  13. Stir the mixture again before portioning.
  14. Divide evenly among the 12 prepared muffin wells, making sure each receives both oats and liquid.
  15. Sprinkle remaining chocolate chips over the tops if desired.
  16. Bake for 24–30 minutes, until the tops and centers are set.
  17. Cool in the pan for 10 minutes.
  18. Carefully remove the oatmeal cups.
  19. Transfer to a wire rack and cool further before storing or serving.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Old-fashioned rolled oats provide the best texture.
  • Don't substitute steel-cut oats without changing the recipe.
  • Use a very ripe banana for better natural sweetness.
  • Chocolate chips are completely optional.
  • Stir the mixture as you portion it so the oats and liquid remain evenly distributed.
  • Don't overbake; the centers should remain soft and moist.
  • Let the cups cool before removing them from the pan.
  • Refrigerate for up to 5 days.
  • Freeze for up to approximately 3 months for best quality.