Pumpkin Baked Oatmeal Cups with diced apples brings the full flavor of fall into these individual hand-held bites. Perfect for a quick grab-n-go breakfast or snack. These muffins are vegan, gluten-free, oil-free, and refined sugar-free. Ready in just 30 minutes!
My kids love these Strawberry Banana Baked Oatmeal Bites so much, that I decided to make them a fall version.
I’ve packed these individual oatmeal cups with pumpkin and apples….two of autumn’s signature flavors. Then I added some warming spices and a little pure maple syrup to amp up the deliciousness.
All the goodness of a cozy bowl of nutritious oatmeal in easy individual portions. The house smells so good when these are baking!
These Pumpkin Baked Oatmeal Cups are easy to meal prep and make a quick breakfast or a grab-n-go snack. Great for lunchboxes, too!
Ingredients you need
Ingredient notes and substitutions
Oats ~ Old-fashioned rolled oats work best. They will soften a bit while baking, but still keep their great texture. Quick-cooking oats will work in a pinch. Steel cut oats won’t work.
While oats are naturally gluten-free, they are often processed in facilities that also handle wheat. Look for certified gluten-free oats, if needed.
The flaxmeal will soak up some of the liquid and expand helping to hold the muffins together. Flax is great for egg-free baking!
Not only that, but flax contains good amounts of fiber, protein, omega-3 fatty acids, and antioxidants. [source]
Spices ~ I used pumpkin pie spice for convenience and extra cinnamon because we love it. If you don’t have pumpkin pie spice, you can use a combination (from most to least) of cinnamon, ginger, nutmeg, allspice, and cloves.
A drizzle of pure vanilla extract and pinch of salt rounds out the flavors.
Pumpkin ~ Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
Mashed sweet potatoes or butternut squash purée can be substituted.
Maple syrup ~ Pure maple syrup is the only way to go, not pancake syrup! The maple complements the fall flavors so well, but agave syrup can be used as well.
Milk ~ Any unsweetened, plain non-dairy milk will work. Almond milk or soy milk are my go-to choices, but oat milk, cashew milk, rice milk, hemp milk, etc. will all work.
Apples ~ You can make these with your favorite apple variety. We have been crushing on Empires and Cortlands from the apple orchard lately. So tart and yummy! Granny smith, red delicious, or even sweet Honeycrisp apples will work.
I always leave the peel on, but you can peel the apples if you prefer. Just be sure to dice them fairly small so they incorporate easily into the oat mixture.
Use diced pears if you wish. Or you can leave out the fruit altogether.
Extras ~ You can add some chopped nuts (pecans or walnuts would be lovely), seeds (pumpkin seeds to bring home those pumpkin vibes even more), dried fruit (cranberries would be a complementary flavor) or even chocolate chips (because…chocolate!) to the mix if you wish.
Make them your own to your taste! Just don’t add more than about 1 ½ cups of add-ins or the muffins may crumble and fall apart.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Dump all of the dry ingredients into a large mixing bowl (1) and whisk to combine (2).
In a separate small mixing bowl, pour the wet ingredients (3) and whisk until smooth (4).
Pour the wet ingredients into the dry ingredients (5) and stir well to combine (6). Be sure to scrape the bottom and sides of the bowl to incorporate all of the oat mixture thoroughly.
Add the diced apples (7) and mix to distribute evenly (8).
Scoop the mixture into a prepared muffin pan. Fill each cavity to the top and pack it down (9).
At first it may seem like you’ll have too much batter for one pan, but keep packing it down and add more to each cavity until they are completely full.
Bake for 20 to 25 minutes, until the tops are golden and the muffins are set (10).
Allow the pumpkin baked oatmeal muffins to cool in the pan for 5 to 10 minutes before removing them to a wire cooling rack to continue cooling completely (11).
Storage and freezing
Fridge: Store these pumpkin baked oatmeal cups in an air-tight container in the refrigerator for up to 5 days.
Freezer: You can also freeze these muffins. Let them cool completely before transferring them to a freezer-safe container or plastic bag. They should keep well for up to 3 months.
Reheat: Reheat individual muffins in the microwave in 30 second increments until warm. If you are reheating a whole batch, warm them on a baking sheet in a 350°F oven for about 15 minutes. Cover with aluminum foil if the tops start getting too dark.
Pro tips and tricks
~ Use old fashioned rolled oats for the best texture. Do not use steel cut oats, they will not work.
~ Use 100% pure pumpkin purée, not pumpkin pie filling.
~ Be sure to scrape the bottom and sides of the bowl to fully incorporate all of the oat mixture.
~ Feel free to customize the add-ins to your liking. Nuts, seeds, dried fruit, or chocolate chips can all be used in addition to or instead of the diced apples. Just don’t use more than 1 ½ cups of add-ins or the muffins may crumble.
~ Fill up each muffin cavity all the way to the top and pack it down tightly. This will ensure the muffins hold together well.
~ To ensure these pumpkin baked oatmeal muffins are gluten-free, use certified gluten-free oats.
~ This recipe can be made in an 8×8 baking dish instead of a muffin tin if you prefer. It will take about 10 minutes longer to bake through. You can also double the recipe for 24 muffins or a 9×13 pan.
No, steel cut oats will not work for this pumpkin baked oatmeal. They are much too firm of a texture and won’t fully cook with the amount of liquid or amount of time called for in this recipe.
Quick-cooking oats may be used, but you may need to use an extra ¼ to ½ cup or so as they are finer than the old-fashioned rolled oats the recipe calls for. Personally, I like the texture much better with rolled oats.
You can easily make these gluten-free by using certified gluten-free oats.
Yes, simply press the mixture evenly into an 8×8 baking dish and pack it down. It may take a bit longer to cook through, probably closer to 30 to 35 minutes.
These muffins are great for a quick grab-n-go breakfast or snack. You can also warm them up, drizzle them with maple syrup or runny almond butter and sprinkle on some chopped nuts or seeds for a cozier and more filling option. They can even be served as dessert with a side of creamy vegan vanilla ice cream or dollop of dairy-free whipped topping.
Yes! This recipe can easily be doubled to make 24 baked oatmeal muffins or in a 9×13 baking dish.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Pumpkin Baked Oatmeal Cups with Apples
- 3 cups old fashioned rolled oats gluten free, if necessary
- 2 tablespoons flaxmeal
- 1 ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pure pumpkin purée
- ½ cup pure maple syrup
- ½ cup unsweetened, plain non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 large apple diced; about 1 – 1 ½ cups
- Preheat the oven to 350°F.
- Lightly spray a 12-cavity muffin pan with cooking spray or line the pan with liners.
- In a large mixing bowl, combine the oats, flaxmeal, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk well to combine. Set aside.
- In a small mixing bowl, combine the pumpkin purée, maple syrup non-dairy milk, and vanilla. Whisk well until smooth.
- Pour the wet ingredients into the dry. Mix well to combine thoroughly. Be sure to scrape the bottom and sides of the bowl to incorporate fully.
- Add the diced apples and mix to distribute evenly.
- Fill each muffin cup all the way and press down to pack it in.
- Bake for 20 to 25 minutes until oatmeal pulls away from the sides of the pan and the tops are lightly browned.
- Let cool in pan for 5 to 10 minutes.
- Run a knife along the edges, if needed, to help get them out. They should come out easily!
Nutrition facts calculated per mufin.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.