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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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!
Tommy says
1 cup plus 2 tbsp water (plus 2 1/2 tbsp if using stevia)
Does this 1 cup reference, 1 cup or water? I’m just a little confused the way it reads.
Susan says
These are DELICIOUS!! Used grape-seed oil. Added chia seeds, flax seeds, hemp seeds, dried cranberries, walnuts and dark, dark chocolate chopped into bits. LOVE this recipe, will be making it again and again!!
Bess M. says
These were easy to make have an EXCELLENT flavor. A real plus is that they are pretty filling!
Thanks,
Hannah says
These muffins are so good! I followed the recipe to a “t” except I baked them in a 13×9 pan instead of a muffin tin. Question though….how long can you store in the fridge/freezer? Thanks!
Anna-Marie says
Hello – can I substitute a protein shake for the water?
Thank you, Anna Marie
Charlene says
This recipes is great! Only change I made – I used the entire 15 oz can of pumpkin puree so I adjusted the dry ingredients slightly. My batter was a little thick and couldn’t pour it. I spooned it into the cupcake papers. They are delicious! I made 18 cupcakes and my family and friends have eaten them up!!