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Cozy Pumpkin Pie Spice Baked Oatmeal Cups: Easy Fall Breakfast Recipe

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These warm, spiced oatmeal cups are made with pumpkin, maple syrup, and a perfect blend of fall spices. They are tender on the inside, slightly crisp on the edges, and incredibly satisfying—perfect for a quick breakfast or cozy brunch.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup milk (any milk works—dairy, almond, oat, or coconut)
  • ⅓ cup maple syrup (pure maple syrup)
  • 1 large egg (or flax egg for vegan version)
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans or walnuts (optional)
  • ¼ cup dried cranberries or chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or butter, or line with paper liners. If using liners, spray them lightly too.
  2. Grind 1 cup of the rolled oats in a blender or food processor until they become a coarse flour, about 15-20 seconds. Pour into a large mixing bowl.
  3. Add the remaining 1 cup of whole rolled oats to the bowl with the ground oats.
  4. Stir in the baking powder, pumpkin pie spice, cinnamon, and salt. Whisk together until evenly distributed.
  5. In a separate medium bowl, combine the pumpkin puree, milk, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.
  6. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
  7. Fold in the chopped pecans and dried cranberries if using. Reserve a few to sprinkle on top.
  8. Let the batter rest for 5 minutes.
  9. Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  10. Sprinkle the tops with the reserved pecans and cranberries. Gently press them into the batter.
  11. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  12. Let the cups cool in the pan for 5 minutes, then transfer them to a cooling rack.

Notes

Do not skip the resting step—it helps the cups hold their shape. Check your pumpkin puree for excess moisture; blot if needed. For softer cups, underbake slightly; for firmer cups, bake the full 22 minutes. Let cool completely before storing to avoid sogginess.

Nutrition

Keywords: pumpkin pie spice, baked oatmeal cups, fall breakfast, pumpkin oatmeal, easy breakfast recipe

Find it online: https://gleamgulp.com/cozy-pumpkin-pie-spice-baked-oatmeal-cups-easy-fall-breakfast-recipe/