Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil or butter
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup chopped pecans
- 1/3 cup chocolate chips (optional)
Instructions
- Heat the oven. Preheat to 350°F (175°C). Line or generously grease a 12-cup muffin tin.
- Mix wet. Whisk the pumpkin, eggs, milk, maple syrup, and melted oil in a large bowl until smooth.
- Add dry. Stir in the oats, pumpkin pie spice, baking powder, and salt until combined. Fold in the pecans and chocolate chips (if using).
- Rest. Let the mixture sit 5 minutes so the oats hydrate.
- Fill and bake. Divide among the muffin cups, filling to the top. Bake 22-25 minutes until set and lightly golden.
- Cool and store. Cool 10 minutes in the tin, then transfer to a rack. Refrigerate up to 5 days; warm 20 seconds before eating.
💡 Oatmeal cup smarts
The 5-minute rest before baking keeps the cups from crumbling. Use old-fashioned oats, not quick oats, for the best chewy texture. They are delicious cold straight from the fridge, but 20 seconds in the microwave makes them taste freshly baked.
Common questions
Can I freeze oatmeal cups?
Yes — freeze up to 3 months in a zip-top bag. Thaw overnight or microwave from frozen 45 seconds.
Can I make them vegan?
Use flax eggs (2 tbsp ground flax + 5 tbsp water), plant milk, and coconut oil — they bake up just as well.
Can I use steel-cut oats?
No — steel-cut oats stay too hard in this format. Old-fashioned rolled oats are the right texture.
How do I keep them from sticking?
Grease the tin very well or use parchment liners. Silicone muffin pans release them effortlessly.
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