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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!

Vegan

Gluten-free

Dairy-free

Egg-free

High-fiber

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

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

 

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4.58/5 (12)

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Published on October 31, 2019

Meet Katie

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Reader Interactions

42 Comments

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  1. 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!!

  2. 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!

  3. 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.

  4. 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?

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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?

  10. 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!

  11. 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!

  12. SamsMom says

    Thank you Katie! I have made these twice in the last week and will make another batch tomorrow. So easy and delicious.

  13. 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.

  14. 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?

  15. 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!

  16. 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!!

  17. 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.

  18. 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!

  19. 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?

  20. 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!

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