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Baked Pumpkin Chocolate Chip Oatmeal Cups
Caroline

Baked Pumpkin Chocolate Chip Oatmeal Cups

Wholesome and cozy, these Baked Pumpkin Chocolate Chip Oatmeal Cups are made with creamy nut butter, warm spices, and rich chocolate chips for a nutritious grab-and-go breakfast or snack. Soft, chewy, and full of fall flavor!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup pumpkin puree
  • 1/2 cup natural peanut butter (or pecan/almond butter)
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats (gluten-free if desired)
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips
  • 2 tablespoons chocolate chips (for topping)

Equipment

  • 12-cup muffin pan
  • Muffin liners
  • Nonstick cooking spray
  • mixing bowls
  • measuring cups and spoons
  • whisk and spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and spray lightly with nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, nut butter, eggs, maple syrup, almond milk, and vanilla until smooth.
  3. Stir in oats, baking powder, cinnamon, nutmeg, allspice, ground ginger, and salt until fully combined.
  4. Gently fold in 1/3 cup chocolate chips.
  5. Divide batter evenly among the 12 muffin liners. Sprinkle remaining chocolate chips on top.
  6. Bake for 25–30 minutes, or until tops are golden and set.
  7. Allow to cool before removing from the pan. Drizzle with nut butter or enjoy as is.

Notes

For long-term storage, freeze after cooling and reheat as needed for a quick, nourishing breakfast. Perfect for busy mornings, school snacks, or a healthy post-workout treat.