Soft, baked, healthy pumpkin oatmeal breakfast cups – great for meal prep, or a healthy breakfast on the go!
Cook just once – and you get a healthy breakfast for the entire week!
Vegan
Gluten-free
Dairy-free
Egg-free
High-fiber
High in Vitamin A
And just 8 ingredients!
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Just grab however many you want out of the freezer.
Throw them into a lunchbox or tupperware container.
And take them on your way!
The original version of this recipe—the Breakfast Oatmeal Cupcakes To Go—is one of the most popular recipes on my blog.
It’s a recipe that many readers (including my own mom) have added to their routine breakfast rotation, because the cupcakes are easy to take on-the-go and can be individually frozen so they’re ready any time you need an instant healthy breakfast.
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You can frost the cupcakes if desired, with melted coconut butter, almond butter, or even homemade Vegan Marshmallow Fluff.
Feel free to have fun customizing the oatmeal cups with different add-ins, such as raisins, chopped walnuts, shredded coconut, or even dried cranberries.
I added chocolate chips this time, because chocolate is obviously my absolute favorite add-in for pretty much everything.
Watch the pumpkin oatmeal cupcake recipe video above.
Also try this traditional Pumpkin Cupcakes Recipe.
Pumpkin Oatmeal Breakfast Cupcakes
Ingredients
- 2 1/2 cup rolled oats (200g)
- 1 1/4 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp salt
- 2 1/2 tbsp pure maple syrup or honey OR pinch stevia
- 1 cup plus 2 tbsp water (plus 2 1/2 tbsp if using stevia)
- 2 tbsp oil or almond butter, or additional water
- 1 tsp pure vanilla extract
- chocolate chips or other add-ins, as desired
Instructions
- Preheat the oven to 380 F. Line a muffin tin. In a large bowl, stir together all dry ingredients. Add remaining ingredients, pour into the liners, and bake 21 minutes on the center rack. If you wish, you can then broil for up to two additional minutes, watching so they do not burn. Take out and let cool. (Note: If you let the cupcakes sit overnight, the liners peel off easily the next day.) Leftovers should be refrigerated for optimum freshness, or you can freeze them for another day. Frosting and add-in ideas are listed above in this post.View Nutrition Facts
Notes
Have you made this recipe?
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Juliette | Namastay Traveling says
I just bought five cans of pumpkin this weekend but have yet to figure out how to use them! This is definitely the next recipe to try!
jordan @ dancing for donuts says
i currently have a can of pumpkin puree waiting in my pantry and wasn’t sure if i wanted to make pumpkin bread or something else. since these have the word “breakfast” in them, and i’m not so sure my pumpkin bread recipe would count as such, i think i might just go with these 🙂 thanks for sharing!!
Ashley says
Yum! I’ve been enjoying pumpkin pancakes lately. I’ll have to give these a try!
Paige Flamm says
These look awesome! Totally making some in the morning!
Paige
Missy says
Another great use for pumpkin! I’m seeing so many inspired, healthy and easy recipes this season. I need to try these for breakfast next week! My current kick is “fudgy” Gluten/Dairy Free Pumpkin chocolate chip mini muffins (www.behindtheplates.com) but I will change it up!
Nina says
Wow! I hope I have pumpkin in the house, as I want to make these tonight. They look fantastic!!!!!
Elanor says
The recipe looks great, but how did you calculate 73 calories each? I used my Lose It app, and by the time I had added the oats, pumpkin and maple syrup I was already up to 82 calories each. Adding the rest of the ingredients brought it to 106 calories each.
Jason Sanford says
Maple syrup is optional in the recipe.
Kathy says
That’s roughly the same calories as an apple. Not a lot for a breakfast muffin. You will burn that off by the time you get to work.
Emily says
Love the idea of cupcakes for breakfast, so cute!!!
xo,
Em
Cassie Autumn Tran says
These look great! I love how simple they are. Cook-once-and-be-set recipes are my favorite–it’s amazing for college life (aka my life) 🙂
Alex says
Hey Katie! Do you think the recipe would work if pureed sweet potatoes were used in place of the pumpkin puree? Also, how would marshmallow fluff hold as frosting since it needs to be used right after whipping?
Cassidy @ Cass says
I’ve made these 3 times already and we absolutely love them – thank you so much for the recipe!!!!!
Lucy says
I am making these today for the 2nd time
I skipped the sweetener and added a handful of cranberries instead. I added unsweetened coconut flakes and pumpkin seeds on top before baking. They are delicious and perfect for an afternoon snack with hot green tea.
I detest the overseeet Vegan bakery goods. Thank you for a great recipe.
Felicia says
These are delicious! I tweak every single recipe, and this one was no different.. I used extra pumpkin, about 10 drops of liquid stevia for the sweetener, and added a BIG handful of golden raisins. Oh my. Heavenly!
Jen says
These came out really well.
Carol says
I doubled this recipe using 5 cups of oats and 2 small cans of pumpkin to make 18 muffins. BUT I made the following changes: I left out the pumpkin spices and added about 1/3 cup of cocoa powder. For my sweetener I used 1/2 up of NuNaturals Simple Syrup. I also added 1/2 cup of chopped walnuts. This will fill two voids: Breakfast & Chocolate. This I learned from Katie! Better stock up on the pumpkin as it’s a seasonal item. Aldi’s price is 79 cents for a small can. Can’t beat that!
Chocolate Covered Katie says
Aw I love your picture 🙂
Janet says
I just made my 3rd batch of these! I bring 2 for breakfast every morning lately. I add dark chocolate chips for my chocolate fix and 1 scoop of protein powder for added protein and just love them! Great recipe!
sophie says
thank you so much for this flourless recipe! this is third time ive made this recipe. i never used oil and this time i swapped out nut butter for more pumpkin (mild nut allergy and want low fat and wanted to finish the can of pumpkin) and also added raisins (instead of chocolate chips) and cranberries. so good!
does anyone know if these freeze well?
Jason Sanford says
They do!
Sarah says
Hi! These look great! Are they regular sized cupcakes or mini?
Jason Sanford says
regular size!
Cassie Thuvan Tran says
So I am FINALLY getting on the pumpkin obsession train and have been making protein pumpkin mug cakes every day! I definitely want to branch out with other recipes. These breakfast cupcakes look great! I would definitely have multiple for a meal along with some fruit, granola, and peanut butter drizzled on top!
Molly says
I made these last night as a healthy dessert for me and my husband. They were delicious! I topped them with orange glaze. They were a great substitute for pumpkin chocolate chip cookies that I usually make that are much more fattening. Thanks for the great recipes Katie!
College Helper says
Could you please tell me the proportions you have used?
SamsMom says
Thank you Katie! I have made these twice in the last week and will make another batch tomorrow. So easy and delicious.
Culinary Lab School says
Pumpkin Cups is the perfect breakfast for everyone who wants to enjoy the light and at the same time healthy food. I have noticed that I have a significant surge of energy after breakfast.
FARIDA BANU says
Nice recipes.
Heather H says
I love this recipe, but I’m wondering if it would work to substitute apple sauce or bananas for the pumpkin, as this would give us more breakfast variety. Any thoughts on if that would work and how to substitute other fruits?
Jason Sanford says
https://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/ 🙂
Stephanie says
Can you use almond milk instead of water?
Hrelate says
This dish looks very tasty in appearance. I will be making Pumpkin Oatmeal Breakfast Cups today and will tell you how it turned out!
Maria says
anyone made these with quick oats instead of rolled oats? Does it affect the liquid portions required?
Jason Sanford says
It would probably be just fine, no changes needed, but be sure to report back if you experiment!
Jason
Barb Clough says
Great, tasty way to get my oatmeal allotment for the day! Added slivered almonds, unsweetened shredded coconut and dark chocolate chips – yummy!!
Sandy says
I did not like these muffins. I followed the recipe and added in some dark chocolate chips. In my opinion the muffins lack flavor and seem watery.
Karen says
I made these and they were like dough balls. I cooked for additional time and they still were gummy.
Kathy says
Added sesame seeds for a little crunch and a little brown sugar to sweeten them. Also added a flax egg for consistency. Used raisins as the add in and they were great!
Elaine says
I liked this recipe for its taste and fiber. But since my cupcake pan is silicone they came out to gooey for me. Has anyone made them as bars? Would I need to change anything?
Melissa says
Mine came out gooey, too. IT wasn’t sweet, so I sprinkle stevia powder on it before biting into it.
Alex says
I made these and also used silicone liners – however, I used quick oats and they did not turn out gooey.
These also aren’t really sweet as Melissa said, but I enjoyed them with applesauce on top for sweetness!
Carolyn Goluza says
These turned out phenomenally well! So nice to have a transportable version of healthy oatmeal. No bowl or spoon needed!
Heather Walter says
I know this is an older post. However, I must say I am OBSESSED. I found this recipe earlier this week and made it. I’d been doing a light version of keto for over year. I missed whole grains and stuff like that, so I was looking to incorporate more of that, yet not go crazy on carbs. More of a calories/ lower carb rather than keto approach. These turned out SO GOOD. They are so soft in the middle and it almost makes me think of a pumpkin bread. I think next time, I’m gonna use a lower carb sweetener to replace the maple syrup ( or not.. because it was delicious). I’m now busy thinking of different flavors to make the oatmeal in. Apple Cinnamon or Blueberry anyone? YUM
Heather Walter says
also wanted to add that no, they aren’t overly sweet. I thought it was perfect though. Especially if you are planning on topping it with something (although I did not)
CCK Media Team says
❤❤
Liz says
Do I have to you tin liners? Or can I just grease the muffin pan?
Marti says
In all of these healthy baking recipes, can peanut butter count as a nut butter? Does it work the same?
CCK Media Team says
It can! If you want a more neutral taste in a recipe, use almond or raw cashew butter, or peanut butter will give a peanut butter flavor in recipes (especially nice in chocolate recipes).
Sheryl Hanna says
These are very good. Have made them several times.
CCK Media Team says
Thank you so much for making them!
Jody says
Is there a good way to add more protein?
Nikki says
I make a dozen of these every two weeks and refrigerate. Just so I can use the whole can of a standard 15 oz. can of pumpkin, I add 1/3 of each ingredient and fill the cupcake holders to the brim. Because I LOVE chocolate, I add 60% dark chocolate chips (and skip the sweetener). My favorite, everyday breakfast of 2022 is a container of plain Greek yogurt with blueberries and one of these muffins. It keeps me full for ~5 hours. Thanks, Katie, for another perfect breakfast recipe!
Sherry says
These pumpkin muffins are sooo moist and delicious. I wish I had doubled the recipe because the first batch disappeared. I was a little heavy handed with mini chocolate chips but they made them so good! Sorry, not sorry.
Sherry says
These pumpkin muffins are sooo moist and delicious. I wish I had doubled the recipe because the first batch disappeared fast. I was a little heavy handed with mini chocolate chips but they made them so good! Sorry, not sorry.
CCK Media Team says
Thank you so much for trying them!
Theresa says
They’re so good. The first time I saw the pumpkin/chocolate combo I thought it sounded awful. Turns out its a great combination. I didn’t have chocolate chips so I chopped up some chocolate bars.
Don’t be afraid to fill the cupcakes to the top, there’s nothing in there to make them rise so they won’t overflow.
Theresa says
They’re so good. The first time I saw the pumpkin/chocolate combo I thought it sounded awful. Turns out its a great combination. I didn’t have chocolate chips so I chopped up some chocolate bars.
Don’t be afraid to fill the cupcakes to the top, there’s nothing in there to make them rise so they won’t overflow.
Mary says
The oven setting is 380? I’m not used to that temp other than air fryer. Please confirm
Sandra says
We love these Pumpkin breakfast cupcakes! My husband loves oatmeal and I was looking for something nutritious that’s quick easy and delicious and these hit the mark! I made them tonight for the morning but we ended up having to eat one after they were baked. I added the chocolate chips, of course, and some chopped pistachios and dried cranberries, a perfect match. These will certainly be part of my regular easy peasy breakfast regulars! Thanks for this recipe, it’s a definite keeper!
CCK Media Team says
Thank you both for trying them!
Yujeing says
I am not a huge fan of pumpkin flavored of any baked goods/drinks. But this pumpkin oatmeal cups are amazing! Easy to bake and delicious!! Not too over powering of “fall” flavors and perfect amount of sweetness for my taste! My 12 year old boy just had them for breakfast and loved it! Will definitely bake some more later on!
K.C says
I’ve been making this recipe intermittently for almost 5 year now. It’s a favorite for me and my wife as it’s versatile (good for breakfast, a snack, or dessert) and very simple to make. We do like banana, but we love pumpkin way more. It’s a sweet snack, but not too sweet and never leaves us feeling guilty for over indulging if we feel like it! Thank you for this recipe Katie, it’s a staple in our lives and I plan on keeping it for a very long time.
I’ve settled on using cinnamon, maple syrup, water, and chocolate chips for the win!