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Best Healthy Pumpkin Baked Oatmeal Cups Recipe for Kids

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These pumpkin baked oatmeal cups are soft, slightly sweet, and perfect for busy mornings. Made with wholesome ingredients like rolled oats, pumpkin puree, and maple syrup, they’re a kid-friendly breakfast that freezes beautifully.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1/2 cup oat flour (or make your own by pulsing rolled oats in a blender)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup milk (any kind)
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil, melted (or any neutral oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil. Spray the liners with non-stick cooking spray for easier removal.
  2. If making your own oat flour, measure out 1/2 cup of rolled oats and pulse them in a blender or food processor until they turn into a fine powder (about 20-30 seconds).
  3. In a large bowl, whisk together the rolled oats, oat flour, pumpkin pie spice, cinnamon, baking powder, and salt. Break up any clumps with a fork.
  4. In a separate bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined—do not overmix. The batter will be thick and scoopable.
  6. If using mix-ins (chocolate chips, nuts, or dried fruit), fold them in now. Reserve a few chocolate chips to press into the tops of the cups before baking.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Use a cookie scoop for even portions.
  8. Bake for 18-22 minutes, until the tops are set and golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Don’t overmix the batter to avoid dense cups. Use room temperature ingredients to prevent coconut oil from solidifying. Check that you’re using 100% pure pumpkin puree, not pumpkin pie filling. Let cups cool completely before storing to prevent sogginess. For a nutty flavor, toast the rolled oats for 5-7 minutes at 350°F before using. If batter is too thick, add a splash more milk; if too thin, add a tablespoon of oats.

Nutrition

Keywords: pumpkin baked oatmeal cups, healthy breakfast for kids, easy oatmeal cups, pumpkin oatmeal muffins, kid-friendly breakfast

Find it online: https://willarecipes.com/best-healthy-pumpkin-baked-oatmeal-cups-recipe-for-kids/