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Easy Pumpkin Chocolate Chip Baked Oatmeal Cups

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These Easy Pumpkin Chocolate Chip Baked Oatmeal Cups are a quick, portable breakfast or snack made with simple pantry ingredients. They have slightly crisp edges, tender centers, and pockets of melted chocolate in every bite.

Ingredients

Scale
  • 2 cups (180g) rolled oats (old-fashioned oats)
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) milk (dairy, almond, oat, or soy)
  • ⅓ cup (67g) brown sugar, packed (light or dark)
  • 2 tablespoons (30ml) maple syrup or honey
  • 2 tablespoons (28g) coconut oil or butter, melted
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (90g) chocolate chips (semi-sweet or dark)
  • Optional mix-ins: ¼ cup chopped pecans or walnuts, 2 tablespoons flaxseed meal, or ¼ cup dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  2. In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
  3. In a separate bowl, stir together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt until evenly distributed.
  4. Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined. Do not overmix. Fold in the chocolate chips, reserving a handful to sprinkle on top.
  5. Spoon the batter into the prepared muffin cups, filling each about ¾ full. An ice cream scoop makes this easy and ensures even portions.
  6. Sprinkle the reserved chocolate chips on top of each cup and press them in gently.
  7. Bake for 18-22 minutes, or until the tops are set and golden brown around the edges. A toothpick inserted into the center should come out mostly clean.
  8. Let the cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Let the batter rest for 5 minutes before portioning for more tender cups. Use room temperature ingredients to prevent coconut oil from seizing. Don’t overbake; cups continue to cook as they cool. These taste even better on day two.

Nutrition

Keywords: pumpkin oatmeal cups, baked oatmeal, pumpkin chocolate chip, breakfast cups, meal prep breakfast, healthy breakfast, fall breakfast

Find it online: https://zoeplate.com/easy-pumpkin-chocolate-chip-baked-oatmeal-cups/