Best Easy Baked Pumpkin Chocolate Chip Oatmeal Cups
These cozy baked pumpkin chocolate chip oatmeal cups are quick, easy, and perfect for fall mornings. Made with simple pantry ingredients, they’re tender, moist, and packed with melty chocolate in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 cups (180g) rolled oats
- 1 cup (245g) pumpkin puree
- 1 cup (240ml) milk (any kind)
- 2 large eggs
- 1/3 cup (80ml) maple syrup
- 3 tablespoons (45g) coconut oil or butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (90g) chocolate chips (semi-sweet recommended)
- 2 tablespoons extra chocolate chips for topping (optional)
- 2 tablespoons pepitas or chopped pecans for topping (optional)
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together pumpkin puree, milk, eggs, maple syrup, melted coconut oil or butter, and vanilla extract until smooth.
- Add rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt to the same bowl. Stir with a rubber spatula until evenly mixed. Batter will be thick like loose cookie dough.
- Fold in chocolate chips until distributed. Reserve 2 tablespoons for topping if desired.
- Let batter rest for 5 minutes to allow oats to absorb liquid.
- Divide batter evenly among 12 muffin cups, filling almost to the top. Sprinkle reserved chocolate chips or optional toppings on top if using.
- Bake for 18-22 minutes, until edges are golden brown and tops spring back when touched. A toothpick inserted in center should come out clean or with moist crumbs.
- Cool in pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
For best texture, let batter rest 5 minutes before baking. Oatmeal cups can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Freeze for up to 3 months. Reheat in microwave for 30-45 seconds or in a 350°F oven for 10 minutes. To make gluten-free, use certified gluten-free oats. For dairy-free, use plant-based milk and coconut oil. For lower sugar, reduce maple syrup to 1/4 cup and add an extra mashed banana.
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 195
- Sugar: 12
- Sodium: 115
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 28
- Fiber: 3.5
- Protein: 5
Keywords: pumpkin oatmeal cups, baked oatmeal cups, pumpkin chocolate chip oatmeal, easy breakfast, fall breakfast, healthy oatmeal cups