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Pumpkin Oatmeal Breakfast Cupcakes

Soft, baked, healthy pumpkin oatmeal breakfast cups – great for meal prep, or a healthy breakfast on the go!

Super Healthy Pumpkin Breakfast Oatmeal Cupcakes

Cook just once – and you get a healthy breakfast for the entire week!






High in Vitamin A

And just 8 ingredients!

You Might Also Like: Pumpkin Mac And Cheese

Pumpkin Oatmeal Breakfast Cupcakes

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.

Trending Right Now: Vegan Chocolate Chip Cookies

healthy pumpkin breakfast

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 Recipe Video Above)


Pumpkin Breakfast Oatmeal Cupcakes Meal Prep


Pumpkin Oatmeal Breakfast Cups

Also try this traditional Pumpkin Cupcakes Recipe

Pumpkin Oatmeal Breakfast Cupcakes

Total Time: 21m
Yield: 11-12 breakfast cupcakes
Print This Recipe 4.58/5


  • 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


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


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4.58/5 (12)

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Published on October 31, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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!

  2. 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?

  3. 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!

  4. Carolyn Goluza says

    These turned out phenomenally well! So nice to have a transportable version of healthy oatmeal. No bowl or spoon needed!

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