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’ve made these 3 times already and we absolutely love them – thank you so much for the recipe!!!!!
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.
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!
These came out really well.
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!
Aw I love your picture 🙂
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!
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?
They do!
Hi! These look great! Are they regular sized cupcakes or mini?
regular size!
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!
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!
Could you please tell me the proportions you have used?