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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Thank you Katie! I have made these twice in the last week and will make another batch tomorrow. So easy and delicious.
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.
Nice recipes.
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?
https://lett-trim.today/2013/01/08/breakfast-oatmeal-cupcakes-to-go/%3C/a%3E 🙂
Can you use almond milk instead of water?
This dish looks very tasty in appearance. I will be making Pumpkin Oatmeal Breakfast Cups today and will tell you how it turned out!
anyone made these with quick oats instead of rolled oats? Does it affect the liquid portions required?
It would probably be just fine, no changes needed, but be sure to report back if you experiment!
Jason
Great, tasty way to get my oatmeal allotment for the day! Added slivered almonds, unsweetened shredded coconut and dark chocolate chips – yummy!!
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.
I made these and they were like dough balls. I cooked for additional time and they still were gummy.