Pumpkin Pie Baked Oatmeal Cups

Since making those Banana Baked Oatmeal Cups I posted about a few weeks ago, they’ve become a staple in our household.

baked-oatmeal-pumpkin-vegan

The problem is, sometimes I forget to buy bananas or the ones on my counter aren’t ripe enough to use yet. I found myself in this situation last week, so I made a pumpkin version to celebrate Fall. The results remind me of pumpkin pie!

Other than the amazing taste, what I love about this is a quick one-bowl recipe that you can stir together the batter in less than 10 minutes. It packs a satiating dose of fiber, thanks to the oats and chia seeds, along with a boost of nutrients from the pumpkin puree. Did you know that just one cup of cooked pumpkin provides more than 200% of your vitamin A for the day? Pumpkin also packs more potassium than a banana, so these little muffin cups would make a great post-workout snack that tastes like a Fall dessert.

Feel free to double this recipe so you’ll have extras on hand all week long. I hope you’ll enjoy them!

Vegan Pumpkin Pie Baked Oatmeal Cups
Makes 6 muffin cups

Ingredients:

1 tablespoon ground chia seeds
3 tablespoons water
3/4 cup pumpkin puree
1 cup gluten-free rolled oats
1/4 cup pure maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon baking soda
1 teaspoon apple cider vinegar

Directions:

Preheat the oven to 350ºF and line a muffin tin with 6 baking cups. In a large bowl, stir together the chia seeds and water and let them sit together for about 5 minutes while you measure the rest of your ingredients. Once the ground chia and water mixture has thickened, stir in the pumpkin, oats, maple syrup, salt, cinnamon, ginger, cloves, and baking soda. Once a batter is formed, stir in the vinegar, mixing well to make sure everything is evenly incorporated.

Divide the batter among the 6 cups and bake until the centers are firm to a gentle touch, about 20 to 25 minutes. Allow them to cool for at least 15 minutes before serving. My family likes to store leftovers in an airtight container in the fridge for a quick snack or breakfast on the go– they taste great cold, so there’s no need to reheat.

vegan-pumpkin-oatmeal

4.7 from 10 votes
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Pumpkin Pie Baked Oatmeal Cups
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A quick snack or breakfast on the go that tastes like healthy pumpkin pie.
Course: Breakfast, Snack
Servings: 6
Calories: 102 kcal
Author: Detoxinista.com
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 3/4 cup pumpkin puree
  • 1 cup gluten-free rolled oats
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
Instructions
  1. Preheat the oven to 350ºF and line a muffin tin with 6 baking cups. In a large bowl, stir together the chia seeds and water and let them sit together for about 5 minutes while you measure the rest of your ingredients. Once the ground chia and water mixture has thickened, stir in the pumpkin, oats, maple syrup, salt, cinnamon, ginger, cloves, and baking soda. Once a batter is formed, stir in the vinegar, mixing well to make sure everything is evenly incorporated.
  2. Divide the batter among the 6 cups and bake until the centers are firm to a gentle touch, about 20 to 25 minutes. Allow them to cool for at least 15 minutes before serving. My family likes to store leftovers in an airtight container in the fridge for a quick snack or breakfast on the go-- they taste great cold, so there's no need to reheat.

Notes: I haven’t tried any other substitutions with this recipe, so I can’t predict how substitutions will work. If you try something different, please let us all know in the comments below!

Reader Feedback: What’s your favorite Fall snack or breakfast on the go? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

21 thoughts on “Pumpkin Pie Baked Oatmeal Cups

    1. Gwen

      I tried the recipe using mashed bananas, and it was good but I still prefer banana nut bread. I think substituting pumpkin or mashed sweet potatoes would taste much better. The bananas have an overpowering taste. The pumpkin or sweet potatoes would seem more like eating pie.

      Reply
  1. Amy

    Have you tried freezing these? I made them today and they were very good. I am planning to do some batch freezer cooking this weekend before we trave, to adopt our daughter and thought these would be good to have on hand.

    Reply
      1. Lucie

        You can also use as a substitute 1tbl. Flaxmeal + 3 tbl. Water & wait 10 min. To make flaxmeal just ground flax seed until powderlike.

        Reply
    1. Teresa

      I just made these using muffin liners, and they worked just fine. Regarding the muffins themselves, they have a great taste, but the texture was a little funky (kind of chewy), so my daughter wasn’t very thrilled with them. I think they’re very tasty, though.

      Reply
  2. Milissa

    I am in total pumpkin mode, especially since Fall seems like it’s finally here to stay! Can’t wait to try these. My 10-year old is extremely picky at breakfast and I go nearly crazy trying to find healthy options for her! I have an intention of doing a breakfast-themed post on my website soon with a couple of my own breakfast recipes but I want to feature some from my favorite bloggers, too. This recipe might just have to be included. My mouth is already watering!

    Reply
  3. Ruth

    Yum. We devoured a double batch of these this morning. I added a smidgen of chopped nuts to the top. I also like the idea of grinding the chia seeds — I wondered if that might be helpful for your chocolate pudding recipe, which we also like. Did you test that by chance?

    Reply
  4. Karen D

    made these today as well as the vegan banana ones. unsure if I am doing something wrong but both came out gooey in the center even after baking both for almost 30 min. For one batch I used Bobs Mills oats and the other batch I used “Only Oats” brand. …I feel maybe I should have ground some of the oats down into flour first. I will try again using that method and report back!

    Reply
  5. Lucie

    I just made them and added 1oz. chopped Macadamia nuts, 3 tblsp. Vanilla protein powder, 1tblsp. Almond milk, – and as a bonus I got a 7th portion to give to my Italian mother-in-law! So fast and easy to prepare.

    Reply
  6. Alika

    I tripled the recipe using a whole can of pumpkin plus one 3-oz pouch of apple sauce. Came out great! I predict this will be a regular item for us.

    Reply
  7. Dawn

    Love these!! A big hit with my husband and son. After pulling out the last bag of pumpkin from the freezer, I’ve moved onto butternut squash – works wonderfully (as have all your recipes I’ve tried – from easy veggie burgers to cookies, salad dressings, smoothies, nothing disappoints – thank you!

    Reply

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