These pumpkin baked oatmeal cups are a favorite — comforting, flavorful, and perfect for prepping ahead. I make two versions: pumpkin cheesecake and pumpkin chocolate chip. Both are great served warm or chilled.
This recipe is an easy addition to the breakfast rotation all season long.
Filled with pumpkin pie spices, chewy oats, and optional cheesecake filling or chocolate chips, these bite-sized oatmeal cups bake in a muffin tin for convenient meal prep.
They’re portable, enjoyable warm or cold, and can even be crumbled over yogurt for extra texture and flavor.
Last year I shared a pumpkin cheesecake baked oatmeal that was a huge hit with family and friends. It’s hearty and satisfying and makes a great make-ahead breakfast that almost tastes like dessert.
While traditional baked oatmeal can feel indulgent, baked oatmeal cups are a practical, grab-and-go option for busy mornings or quick snacks. I often make banana almond butter and peaches-and-cream versions, and a pumpkin version felt like the perfect fall update (though I enjoy pumpkin year-round).
We make pumpkin things all year — from pumpkin muffins to pumpkin steel-cut oatmeal — so these cups are just another cozy option to keep on hand.
I make these pumpkin oatmeal cups two ways. You can easily customize them with nuts, seeds, or dried fruit, but here are the two versions I love most:
- Pumpkin cheesecake: a dollop of mascarpone (or cream cheese) sweetened with maple syrup is added to the center of each cup before baking for a creamy, decadent bite.
- Pumpkin chocolate chip: a kid favorite — chocolate chips folded into the batter give a chewy, cookie-like flavor that’s irresistible.
You can also combine both fillings if you want an extra indulgent “breakfast dessert.”
Pumpkin Baked Oatmeal Cups
Pumpkin Cheesecake Baked Oatmeal Cups
16 to 20 oatmeal cups
Ingredients
- 3 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups milk (any variety works)
- 1 (15 ounce) can pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
Cheesecake version
- 8 ounces mascarpone or cream cheese
- 1 tablespoon maple syrup
Chocolate chip version
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Spray a muffin tin with nonstick baking spray or grease well.
- In a medium bowl, whisk together oats, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk the eggs, milk, pumpkin puree, and maple syrup until smooth. Stir in vanilla. If making the chocolate chip version, fold in the chocolate chips now.
- Pour the dry oat mixture into the wet ingredients and stir until just combined. Divide the batter evenly among 16 to 20 muffin cups. For the cheesecake version, mix mascarpone with maple syrup and dollop a small spoonful into the center of each cup before baking.
- Bake for about 25 minutes, or until set and lightly golden. Remove from the oven and let cool slightly. Serve warm or chilled, topped with extra maple mascarpone, nuts, seeds, or jam if desired.
Did you make this recipe?
Tag your photos with #howsweeteats on social media to share your version — I love seeing your creations!
Melty, chewy, and delicious — these oatmeal cups are a simple, make-ahead breakfast you’ll reach for again and again.