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    Home » Recipes » Vegetarian » Pumpkin Oatmeal Cups

    Pumpkin Oatmeal Cups

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 71 Comments

    pumpkin oatmeal cups pin

    It's fall! Can't you tell by my recent posts? Breads, soups, butternut squash, oatmeal, sweet potatoes and PUMPKIN have been dominating my thoughts and this morning was no different. I woke up with a craving for pumpkin and I decided to make a variation of my Banana Oatmeal Cups specifically for the season.

    Boy I'm glad I took a shot! These came out fantastic! Moist portable pumpkin oatmeal muffins with just a touch of sweetness.

    They are super easy to make, easy to eat and me and the little guy absolutely loved them.

    Here's what we did...

    Ingredients

    • 1 15oz can of pumpkin (420g)
    • ½ cup vanilla Almond milk (I used unsweetened)
    • 2 eggs
    • 1 tablespoon Baking powder
    • 3 cups (240g) Old Fashion or Rolled Oats
    • 1 tablespoon pumpin pie spice
    • â…“ cup of brown sugar or sugar in the raw

    Instructions

    Preheat oven to 375 degrees

    Mix all ingredients together, and let sit while you prepare the muffin pans.

    Spray a muffin pan and/or liners with with non-stick spray.

    Divide batter into 15 muffin cups. They should be just about filled.

    Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

    The muffins may stick when hot but are removed easily when cooled for a bit.

    We were having fun taking pictures this morning but my bad photography skills only resulted in this one. A little blurry but fun. 🙂

    📖 Recipe

    pumpkin oatmeal cups featured

    Pumpkin Oatmeal Cups

    Keep your mornings simple with these pumpkin oatmeal cups. They're the perfect make-ahead breakfast and are packed with fall flavors.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 minutes mins
    Cook Time 30 minutes mins
    Total Time 42 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 15 cups
    Calories 99 kcal

    Ingredients
      

    • 1 15 oz can of pumpkin 420g
    • ½ cup vanilla Almond milk I used unsweetened
    • 2 eggs
    • 1 tablespoon Baking powder
    • 3 cups 240g Old Fashion or Rolled Oats
    • 1 tablespoon pumpin pie spice
    • â…“ cup of brown sugar or sugar in the raw

    Instructions
     

    • Preheat oven to 375 degrees
    • Mix all ingredients together, and let sit while you prepare the muffin pans.
      1 15 oz can of pumpkin, ½ cup vanilla Almond milk, 2 eggs, 1 tablespoon Baking powder, 3 cups 240g Old Fashion or Rolled Oats, 1 tablespoon pumpin pie spice, ⅓ cup of brown sugar or sugar in the raw
    • Spray a muffin pan and/or liners with with non-stick spray.
    • Divide batter into 15 muffin cups. They should be just about filled.
    • Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

    Nutrition

    Calories: 99kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 22mgSodium: 107mgPotassium: 179mgFiber: 2gSugar: 6gVitamin A: 2607IUVitamin C: 3mgCalcium: 82mgIron: 1mg
    Keyword oatmeal, pumpkin
    Tried this recipe?Let us know how it was!

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    1. Lynn

      October 17, 2014 at 12:33 am

      Hi! These sound and look wonderful and I cannot wait to try them. My question is do you use Quick oats or the long cooking oats? I would appreciate a reply as soon as you can.

      Thanks!

      Lynn

      Reply
      • roni

        October 17, 2014 at 6:40 am

        I use Old Fashion or Rolled Oats.

        Reply
    2. Kristen

      September 14, 2014 at 6:20 pm

      These were just alright. Tasted more like oatmeal than pumpkin flavored. Wish it tasted more like pumpkin.

      Reply
    3. roni

      January 27, 2014 at 1:21 pm

      Oh! I didn't even catch that. If I have it right I believe that Baking Soda needs an acid but baking powder does not.

      Either way, they aren't going to rise much since we aren't working with flour, but oats. The rise comes front he baking soda or powder making "bubbles" and those bubbles can't pop up the oats as much as they can say flour which is much lighter in a batter.

      Reply
      • Lynda

        January 27, 2014 at 1:45 pm

        Thank you Roni for the chemistry education! I was just wondering if I was doing something wrong. I love the muffins though. And so easy to throw together.

        Reply
    4. Lynda

      January 25, 2014 at 6:10 pm

      Thanks for answering Roni. My comment was a little incorrect - your recipe calls for 1 tlb of baking powder and no baking soda. I'm still a little confused why some recipes use both, and some just one leavening agent. I love these muffins but they don't raise that much for me. Is that normal? Thanks again...I love how you experiment and tweak recipes. It gives me ideas to do the same! Thanks again:)

      Reply
    5. Lynda

      January 22, 2014 at 9:20 am

      I love these muffins and make them all of the time. I just had a question about the amount of Baking Powder in them. It seems like quite a bit - 2 tlbs? Is that needed in order for the muffins to rise? And no Baking Soda? Just curious....Thank you for the great recipes:)

      Reply
      • roni

        January 25, 2014 at 5:40 pm

        So funny you asked that because it's really just based on my experiments. Baking powder is probably a better choice now that I've learned a bit more about baking.

        Reply
    6. Cheryl

      January 16, 2014 at 8:20 am

      Picky 3 year old and 10 month old approved!

      Reply
    7. Jen Norman

      December 03, 2013 at 2:40 pm

      Thank-you! I have been looking all over for a recipe like this. We do banana oatmeal cups, but the kids have been wanting pumpkin ones. Thiis looks amazing and will be a lifesaver.

      Reply
    8. Maureen

      September 16, 2013 at 3:46 pm

      delicious I baked them for 30 minutes as they seemed too wet at 20 minutes In my oven 30 minutes was just perfect
      does anyone know what the equivalent of 1/3 cup brown sugar when using stevia I would like to try them with the stevia instead of sugar

      Reply
      • roni

        September 18, 2013 at 3:03 pm

        This should help Maureen! http://www.stevia.com/Stevia_Sugar_Substitute.aspx 🙂

        Reply
    9. Irene

      May 01, 2013 at 9:45 pm

      I replaced the brown sugar with organic coconut sugar which is healthier for you and always a plus. Thanks for the receipe, was delicious.

      Reply
    10. roni

      January 07, 2013 at 1:09 pm

      Yup! Any milk should work! Hope you like them!

      Reply
    11. Melissa

      January 07, 2013 at 1:03 pm

      Sounds yummy.....kids and I will be making them this weekend. Trying to start the year off right with healthy eating. Can you use 2% milk, instead of the Almond milk?

      Reply
    12. Lindsey

      January 05, 2013 at 12:22 pm

      My 5 yr old just said, "mmmm! These are so good!" Then, silence as she devoured the delicous and secretly nutritious muffins.

      Reply
    13. Lindsey

      January 05, 2013 at 11:51 am

      Oh my goodness! So tasty and that's just the batter! I am eagerly awaiting them to finish baking. I SO appreciate the simplicity of this recipe. Flourless or gluten free things usually contain 50 different flours which I don't have the time or storage for. Love these muffins! I will be hunting around your site for other favorites.

      Reply
    14. Baker Extraordinaire

      November 23, 2012 at 6:56 pm

      Cole: quick oats work wonders! I use them every time 😀

      These are wonderful! Chocolate chips are awesome in them too 😀

      Reply
    15. roni

      November 15, 2012 at 8:55 pm

      Cole - I've never used them but I don't see why they wouldn't work. Give it a shot!

      Reply
    16. Cole

      November 15, 2012 at 7:43 pm

      These sound great! Can Quick Oats be used or does it need to be the old fashioned oatmeal?

      Reply
    17. Jen

      October 30, 2012 at 9:07 am

      Those look heavenly but it is my downfall. I would eat all of them and ruin my diet. Seriously. I don't know how you gals do it!

      Reply
    18. roni

      October 25, 2012 at 7:13 pm

      After 24 hours, yes. They will go bad on the counter. Glad you liked them!

      Reply
    19. Brooke

      October 24, 2012 at 11:37 pm

      These were so easy to make and are wonderful! Do they need to be refrigerated or is it ok to leave them out?

      Reply
    20. VaBelle35

      September 26, 2012 at 8:19 pm

      Just realized I forgot to put the vanilla in. Ooops!

      Reply
    21. VaBelle35

      September 26, 2012 at 8:16 pm

      Just made these after pinning them on Pinterest. They are very good. I added 1/4 cup of flax seed and 1/4 cup of wheat germ. Probably should have reduced the oats by 1/2 cup but they are still very moist and flavorful. I also used sucanat instead of brown sugar only because I'm trying to use up the bag I bought (not a big fan on it).

      I just made 12, I didn't feel like fussing with 2 pans.

      I like the idea of adding walnuts. Next time 😀

      I'm going to try feezing some. I'll let you know how they turn out.

      Thanks for posting this.

      Reply
    22. roni

      August 18, 2012 at 7:34 pm

      Sorry you didn't like them. If you haven't tried them, the banana ones are better... https://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/

      Reply
    23. zrenee

      August 18, 2012 at 6:35 pm

      I followed the recipe almost exactly and they were awful. Pretty much tasteless. :/

      Reply
    24. Eileen

      May 08, 2012 at 9:14 am

      Had to make these right away. So easy and delicious. I used sweet potato instead of the pumpkin and added 2 T. of ground flaxseed. The kids will surely make these disappear! 🙂

      Reply
    25. Amy

      October 29, 2011 at 10:23 pm

      These were AMAZING!!! I was craving something sweet and starchy, and they totally hit the spot! I love that there's not a lot of sugar in them...and there is no flour. I substituted coconut milk for the milk and maple syrup for the sugar and they are fabulous! So moist and easy to make. Waiting to see if my husband likes them...mmmm.

      Reply
    26. Sally

      August 28, 2011 at 4:24 pm

      Just put these into the weight weatchers recipe builder and these are now 3 points on the new Points Plus Program, still good!

      Reply
    27. ryan

      August 28, 2011 at 10:41 am

      Has anyone ever frozen these or the vegan pumpkin cookies? I made both of them with applesauce! And they are yummy...no eggs. Thanks for the new recipes!

      Reply
    28. Christine

      January 09, 2011 at 7:15 pm

      I *finally* had a chance to make these today with a few modifications based on comments and some other recipes. I processed 1 c of the oats to make an oat flour and I used agave nectar instead of the sugar. Then I added 1 t vanilla, 1/2 t salt, 1/4 c ground flaxseed, 1/4 c pumpkin seeds, and 1/4 c raisins plumped in boiling water for 5 minutes. I made 18 instead of 15 to keep the muffins at 2 points each - they are yummy! Thanks very much for the recipe!! 🙂

      Reply
    29. roni

      January 04, 2011 at 3:49 pm

      Uncooked! 🙂

      Reply
    30. MarathonSweetheart

      January 04, 2011 at 3:16 pm

      These look delicious! Did you use raw oats or did you cook them first? THANKS RONI 🙂

      Reply
    31. Shana

      December 24, 2010 at 10:12 am

      Made these and the banana oatmeal cups with my girls (ages 9 &4) for Christmas brunch. We added mini choc. chips and dried cranberries and cinnamon only (instead of pie spice.) Yummy!

      Reply
    32. Kimberly

      October 27, 2010 at 10:53 pm

      I have not had bread or any bread-like product outside of corn tortillas since August. This recipe is a godsend to me. It follows the rules of my diet plan and allows me to have something resembling bread.

      I added cranberries to mine and used 1/4 cup of Splenda Brown Sugar instead and they are a dream.

      This is a picture of my efforts:

      Reply
    33. steph

      October 22, 2010 at 7:21 pm

      These are amazing! I'm gluten-free, so I seriously appreciated this recipe. I made them tonight for a family gathering, but realized too late that almond milk doesn't work so great when there's someone with nut allergies. Looks like I'll have them all to myself, now.

      In the future, I might try soy milk for the nut free folks. I actually had almond milk in the fridge already, though, and it's seriously yummy.

      Reply
    34. Crystal

      October 18, 2010 at 12:09 pm

      Thank you so much for posting these. It's like you read my mind. I have been searching high and low for a flour free pumpkin oatmeal muffin. I am definately going to make some of these tonight.

      Reply
    35. ortal

      October 18, 2010 at 9:40 am

      oh BTW, I plugged the slightly modified recipe into livestrong (using the almond breeze I already had, egg beaters, and the splenda/brown sugar mix) and they came out as:
      Calories 88
      Calories from Fat 13.1
      Total Fat 1.46g
      Saturated Fat 0.21g
      Cholesterol 0mg
      Sodium 17.99mg
      Total Carbohydrate 15.86g
      Dietary Fiber 2.98g

      which is 1 point each, three points for 2.

      Reply
    36. ortal

      October 18, 2010 at 9:36 am

      I actually used brown sugar/splenda mix, (2tbsp and 2 tsp = 1/3 cup) so I thought it was just how I made them. I think next time Ill add a little honey (I love honey/pumpkin together) or something. But they are still very good as is, and I served them to my daughter as a side to her dinner rather than a dessert and she ate them up.

      Reply
    37. roni

      October 18, 2010 at 9:28 am

      That seems to me a common request. I guess I didn't realize how little sugar I need! It's all a matter of taste. 🙂

      Reply
    38. ortal

      October 17, 2010 at 5:08 pm

      made these tonight, had to have two! next time Ill make them a bit sweeter

      Reply
    39. Leslie

      October 13, 2010 at 12:53 pm

      I'm going to try the glaze. Thanks!

      Reply
    40. roni

      October 13, 2010 at 12:11 pm

      oh yea.. they need SOME sweetness...
      how about drizzling with honey??
      Make a glaze with powdered sugar and maple syrup??

      Reply
    41. Leslie

      October 13, 2010 at 11:42 am

      So I made these but forgot the sugar...any thoughts on how to fix? I put a smear of peanut butter on top and it was good but would welcome other suggestions.

      Reply
    42. FoodontheTable

      October 13, 2010 at 1:43 pm

      Yummy! This is a great fall breakfast.

      Reply
    43. Christina

      October 12, 2010 at 4:11 pm

      These look awesome! I have been looking for a pumpkin muffin that won't break my diet!

      Reply
    44. Hally & Adam

      October 12, 2010 at 1:48 pm

      These came out terrific! And toddler & 4yr old approved. I loved that they were easy. I loved that there wasn't that much sugar. We used TJ's pumpkin in the can. PERFECT! ps...I think I may try making them into balls next time and using them @ the Halloween party?

      Reply
    45. Nicole

      October 11, 2010 at 10:35 pm

      This is too funny; I wanted to try to make pumpkin oatmeal cups based on the banana ones just a couple weeks ago but I didn't have enough faith in my recipe morphing skills. I think I will definitely try this version soon though!

      Reply
    46. Kelly

      October 11, 2010 at 9:10 pm

      I was going to make a pumpkin bread based on your banana nut bread recipe but... now this is even yummier sounding. I'm adding chocolate chips to mine maybe as a layer on top, after the chips have melted spread it out so that way after it has cooled off its a hard chocolate shell on top... 😀 drool!

      Reply
    47. Jan

      October 11, 2010 at 7:20 pm

      Ooh, raisins would totally do the trick! Thanks! Oh and I might add that I use skim milk rather than almond milk because that's what I had on hand. Maybe some sweetness, including vanilla flavor, would have come from the almond milk. But none the less, my 5 year old loves them the way they are!

      Reply
    48. roni

      October 11, 2010 at 6:58 pm

      Thanks for the feedback Jan - I went REAL easy on the sugar as I try not to make my baked goods overly sweet. Love the idea of apple.. or I was thinking raisins!

      Reply
    49. Jan

      October 11, 2010 at 6:47 pm

      Made these today and really like them. I filled up to the top, 12 muffins. I would have liked for them to be a little sweeter. I'm thinking of either adding a fee tbsp of molasses or a chopped apple. Texture wise, love their denseness and texture.

      Reply
    50. Marla

      October 11, 2010 at 11:42 am

      Roni, You beat me to it!! Well, I'm glad that you did it first and I know that it will be good. I think I'll add walnuts to mine. Even though I still have that pumpkin bread stuck in my head, I think I'll do these too.
      Thanks for being the guinea pig. LOL

      Reply
    51. roni

      October 11, 2010 at 11:11 am

      Was I? Did you? I can't keep up anymore! 🙂

      Reply
    52. Shana

      October 11, 2010 at 11:00 am

      Glad you finally tried these with pumpkin! I think you were challenged to do so last year. I have made them using stevia instead of the sugar. They are yummy! It is such a versatile recipe.

      Reply
    53. Michelle @ Turning Over a New Leaf

      October 11, 2010 at 10:27 am

      These look so good! I may have to try these soon!

      Reply
    54. roni

      October 11, 2010 at 8:18 am

      I do. I was going to but decided to take the easy way out. 🙂 I think a good mix of honey and molasses would be great. I'd start with at least 2 tbsp of each but I can't be sure without trying it.

      Reply
    55. wendy

      October 11, 2010 at 8:16 am

      I would love to make these - do you think I could use honey instead of brown sugar?

      Reply
    56. Jami

      October 11, 2010 at 11:24 am

      They turned out great! I had two for breakfast. Hubby wasn't thrilled, didn't disklike them but you could tell he didn't really care for them, so they are all mine!

      Reply
    57. roni

      October 11, 2010 at 6:12 am

      No problem. I added the gram amount so you you know how much I used. 🙂

      Reply
    58. Tricia

      October 11, 2010 at 6:06 am

      Thanks, Roni - a whole new world of handy veges! I've been to the US of A a couple of times and it always amazes me how we can have such different foods in our countries. I'll be giving your pumpkin & oat cups a try - without the quick grab of pumpkin in a tin. They look great for freezing for school lunches and Mummy Munchies!

      Reply
    59. roni

      October 11, 2010 at 5:54 am

      Tricia - Yup.. pumpkin in a can. See...

      Libby's Pumpkin, 15 oz

      My pantry is packed with them. 🙂

      Reply
    60. Arlene @ Adventures in Weight Loss

      October 11, 2010 at 12:52 am

      I think I have all the ingredients for these in my pantry. Can't wait to try them. Maybe tomorrow, if I wake up before noon.

      Reply
    61. Julie

      October 10, 2010 at 11:05 pm

      These sound yummy and I'll definitely try them since they are gluten free. My daughter and I will love having something new to try and I'm sure the rest of the family will too.

      Reply
    62. Tricia

      October 10, 2010 at 10:13 pm

      These look great - but my head is still spinning from the concept of pumpkin in a can. Do you mean like baby food? This puzzled Australian would cook & purée pumpkin ... Or do you mean a tin of pumpkin soup? See, you've left me in need of a cup of tea & a raspberry muffin to ease my befuddled brain : )

      Reply
    63. roni

      October 10, 2010 at 9:31 pm

      Jami - That makes sense as I think these are just two points. 1.something

      I was going to suggest nuts as a great addition! Let us know how they come out!

      Reply
    64. Jami

      October 10, 2010 at 9:29 pm

      I came home tonight, saw this recipe and had to start making it. Two things I changed, I used organic whole milk. I'm trying to get pregnant (2.5 years now) and The Fertility Diet suggests using whole milk for the saturated fat. I also added in 40 grams of chopped walnuts. I'm trying to get more of them in my diet. When I put this in my WW recipe builder with those changes I got 2 also, maybe it's more as you have more, but for one it didn't change much. About to throw them in the oven. Can't wait!

      Reply
    65. Dana

      October 10, 2010 at 9:23 pm

      Those look yummy!

      Thank goodness the pumpkin shortage is over! I like to make pumpkin fluff and mix pumpkin with cake mix for cupcakes.

      Reply
    66. roni

      October 10, 2010 at 8:48 pm

      Umm they are regular size. they don't rice much so they are the size of a regular muffin tin cup. Honestly.. I can't eat only 1. 2 is perfect. 🙂

      Reply
    67. Ortal

      October 10, 2010 at 8:46 pm

      These look phenomenal... And huge! Are they really as big as they look? Can't wait to make these:)

      Reply

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