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
Video
Notes
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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!
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!!
Yum! I’ve been enjoying pumpkin pancakes lately. I’ll have to give these a try!
These look awesome! Totally making some in the morning!
Paige
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!
Wow! I hope I have pumpkin in the house, as I want to make these tonight. They look fantastic!!!!!
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.
Maple syrup is optional in the recipe.
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.
Love the idea of cupcakes for breakfast, so cute!!!
xo,
Em
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) 🙂
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?