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Home ยป Breakfast ยป 5-Ingredient Baked Pumpkin Oatmeal Cups

5-Ingredient Baked Pumpkin Oatmeal Cups

Last Updated March 20, 2023. Published November 25, 2020 Good For You Gluten Free

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5-Ingredient Baked Pumpkin Oatmeal Cups
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If you love pumpkin, you’re going to love how simple these baked pumpkin oatmeal cups taste. This recipe is simple yet tasty, and it comes together in minutes. This post contains affiliate links. Please see my disclosures.

Tis the season for pumpkin, and I have a fun treat with you that is rich on flavor even though it contains only five simple ingredients.

This recipe is for my fiber-rich baked pumpkin oatmeal cups, and they are perfect for breakfast, snacking or dessert.

Gluten-Free Pumpkin Oatmeal Cups with Chocolate chips

How to Make ‘Em

I’d like to show you how easy it is to make these delicious pumpkin oatmeal cups.

Step #1: Gather Your Ingredients

You’ll need pumpkin puree, gluten-free rolled oats (I recommend Bob’s Red Mill’s GF Rolled Oats), raw honey (or maple syrup if vegan), cinnamon and chocolate chips.

I use semi-sweet chocolate chips, but you could also use dairy-free chocolate chips if you’re keeping this recipe dairy free and/or vegan.

Step #2: Combine Ingredients

Combine the pumpkin, oats, honey and cinnamon in a large bowl and mix well, by hand, then fold in the chocolate chips.

Pumpkin, oats, honey, cinnamon and chocolate chips mixed together in a bowl

Step #3: Divide and Bake

Divide mixture among the 12 cavities in your muffin pan (lined with cupcake liners). You will fill the mixture to the top (they won’t rise), and then place the pan in the oven to bake for 20 minutes.

Remove oatmeal cups from the oven and allow them to cool completely before enjoying. The batter will stick to the cupcake liners until cooled.

Cooked pumpkin oatmeal cups in a muffin pan

Step #4: Eat

These delicious oatmeal cups can be enjoyed as an easy on-the-go breakfast, a mid-day snack, or post-dinner dessert.

With only five simple, clean ingredients, this will be a “keeper” recipe on hand, no doubt.

pumpkin cup with the cupcake liner pulled down

FAQs

Here are a few frequently asked questions about these baked pumpkin oatmeal cups.

Can I make the vegan? Yes. To make them vegan, swap honey for maple syrup and use dairy-free chocolate chips.

Are these oatmeal cups dairy-free? Yes, they are dairy-free, just be sure to use dairy-free chocolate chips.

close up of baked pumpkin oatmeal cup

Can I used quick cook oats? I highly recommend using rolled oats for the best texture and taste. Bob’s Red Mill makes gluten-free rolled oats that works well in this recipe. Always make sure you use gluten-free labeled oats. Learn more about oats and why they may or may not be considered gluten free, in this article.

Do I have to use a muffin pan to bake them? No, you can bake scoops of the oatmeal mixture on a parchment-lined baking sheet.

Make them into mini cups. I have cut the recipe in half and baked the pumpkin oatmeal cups in my mini-muffin pan with great success. It makes about 3 dozen mini muffins (when the recipe is divided in half).

mini pumpkin oatmeal cups in a mini muffin pan

More Recipes

If you love this recipe, you might also enjoy:

No-Fail Gluten-Free Pancakes

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Gluten-Free Pumpkin Squares with Cream Cheese Frosting

Gluten-Free pumpkin squares with cream cheese frosting stacked photo

Almond Flour Pumpkin Cupcakes

Close up on almond flour cupcake cut in half to expose soft middle

Baked Pumpkin Oatmeal Cups

These delicious bites of pumpkin and rolled oats are slightly sweet and taste amazing. They make the perfect breakfast, snack or dessert
4.50 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin muffins, pumpkin oat bites, pumpkin oatmeal, pumpkin oatmeal bites
Prep Time: 4 minutes minutes
Cook Time: 20 minutes minutes
Servings: 12 servings
Calories: 247kcal
Author: Jenny Levine Finke

Equipment

  • 12-cavity cupcake pan

Ingredients

  • 4 cups gluten-free rolled oats
  • 4 cups canned pumpkin puree
  • 1/3 cup raw honey *see notes
  • 1 tbsp ground cinnamon
  • 1 cup semi-sweet chocolate chips *see notes

Instructions

  • Preheat oven to 350ยบ F and line a 12-cavity muffin pan with cupcake liners.
  • In a large bowl, combine oats, pumpkin, honey and cinnamon. Mix together, by hand, until well combined, then fold in chocolate chips.
  • Divide mixture evenly into each of the 12-cavities (adding mixture to the top of each cavity) and bake for 20 minutes until mixture is set. Remove from oven and cool completely before enjoying.

Notes

If vegan, swap honey for maple syrup and use dairy-free chocolate chips.
Use canned pumpkin puree (not canned pumpkin pie mix). There is a difference.
Please note the oatmeal cups will stick to the cupcake liners until cool. Gently peel away the lining before eating.
Store oatmeal cups in a sealed container in your fridge for up to 4 days.
To make mini pumpkin oatmeal cups, cut recipe in half and use a mini-muffin pan. Makes about three dozen mini cups that are perfect for a quick-grab snack.

Nutrition

Calories: 247kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 356mg | Fiber: 7g | Sugar: 16g | Vitamin A: 12717IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read Moreโ€ฆ

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