Pumpkin Cheesecake Baked Oatmeal Cups Recipe

I absolutely love how the Pumpkin Cheesecake Baked Oatmeal Cups Recipe turns out every single time—each bite brings this cozy, comforting fall flavor wrapped up in a wholesome little package. Whether you’re meal prepping for the week or looking for an easy breakfast to impress weekend guests, these oatmeal cups rise to the occasion beautifully. I found they’re perfect for busy mornings when you want something warm, hearty, and just a little indulgent without too much fuss.

When I first tried this recipe, I was blown away by how you get the best of both worlds: the rustic oat texture paired with that creamy, dreamy cheesecake center or a sweet surprise of melty chocolate chips. You’ll find the Pumpkin Cheesecake Baked Oatmeal Cups Recipe is incredibly versatile, so you can easily customize it to your mood or what’s in your pantry. Trust me, once you make these, they’ll quickly become your go-to autumn breakfast or snack.

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Ingredients You’ll Need

These ingredients come together harmoniously—the oats act as a hearty base, while pumpkin and spices add all that cozy warmth. I always recommend using good-quality maple syrup for natural sweetness and full flavor.

• Old fashioned rolled oats: I prefer rolled oats over instant—they hold texture and give a great chew.
• Pumpkin pie spice: If you don’t have a blend handy, mix cinnamon, nutmeg, ginger, and cloves yourself for best results.
• Baking powder: Essential for a light, fluffy texture in your oatmeal cups.
• Kosher salt: Just a pinch awakens all the flavors beautifully.
• Eggs: Helps bind everything together and add richness.
• Milk (any variety): Use what you like—from dairy to almond or oat milk, the recipe is forgiving.
• Pumpkin puree: Make sure to use pure canned pumpkin, not pumpkin pie filling with added sugar and spices.
• Maple syrup: This gives a lovely natural sweetness and depth—you’ll notice the difference compared to plain sugar.
• Vanilla extract: Just a touch intensifies the flavor profile and complements the pumpkin perfectly.
• Mascarpone filling (optional): This creates that luscious cheesecake center, making each bite special.
• Chocolate chips (optional): For a fun alternative that adds melty pockets of chocolate goodness.

Variations

I love how flexible this Pumpkin Cheesecake Baked Oatmeal Cups Recipe is. You can easily swap in your favorite add-ins or adjust flavors depending on your mood—making it uniquely yours every time.

• Adding Nuts: I’ve tossed in chopped pecans or walnuts before baking for a lovely crunch that pairs beautifully with pumpkin.
• Dairy-Free Version: Swap mascarpone for a coconut cream or vegan cream cheese alternative, and use plant-based milk. It’s just as tasty!
• Chocolate Chip Delight: Whenever I skip the cheesecake filling, I add extra chocolate chips for a melty surprise my kids adore.
• Spice Adjustment: Feel free to boost cinnamon or add a bit of ground cardamom for personal flair—I’ve found a pinch of cardamom gives interesting depth.

How to Make Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C) and give your muffin tin a spray with nonstick baking spray. I learned the hard way that these oatmeal cups can stick if you skip the spray, so don’t forget this step—it makes cleanup so much easier!

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and kosher salt until evenly combined. This ensures the spices distribute evenly and each bite bursts with that classic pumpkin flavor.

Step 3: Combine Wet Ingredients

In a larger bowl, whisk together the eggs, milk, pumpkin puree, and maple syrup until smooth. Stir in vanilla extract last. If you’re adding chocolate chips, go ahead and mix them in now to get them evenly spread throughout the batter.

Step 4: Bring It All Together

Pour the dry oat mixture into the wet pumpkin mixture and stir gently until just combined. Be careful not to overmix—you want everything incorporated but still loose enough for nice texture.

Step 5: Scoop and Add the Cheesecake Filling

Divide the batter evenly between 16 to 20 muffin tins—using a scoop helps keep sizes uniform. If you’re doing the cheesecake version, dollop a small spoonful of mascarpone filling mixed with a tablespoon of maple syrup right in the center of each cup. It melts into a little surprise inside that’s absolutely dreamy.

Step 6: Bake Until Golden and Set

Bake for about 25 minutes or until the oatmeal cups are set and the tops turn a lovely golden color. You’ll know they’re done when a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. Let them cool a little before popping out—this helps them hold their shape better.

How to Serve Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Garnishes

My favorite way to serve these is with a dollop of extra maple mascarpone on top or a drizzle of maple syrup. Sometimes I sprinkle toasted pecans or pumpkin seeds for contrast in texture and a nice nutty flavor. You could even add a smear of your favorite jam for a fruity twist.

Side Dishes

These oatmeal cups pair wonderfully with a hot cup of coffee or spiced chai tea. On brunch days, I like serving them alongside fresh fruit or a simple green salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve dressed these up by stacking them on a dessert platter with little ramekins of mascarpone dip and fresh berries. They also look adorable in mason jars layered with yogurt and granola for a grab-and-go festive breakfast jar.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover oatmeal cups in an airtight container in the fridge. They stay fresh for about 4-5 days, which is great if you’re planning a busy week. When ready to eat, they’re delicious cold or reheated.

Freezing

These oatmeal cups freeze really well! I freeze them individually on a baking sheet first, then transfer to a freezer bag. This way, you can pull out exactly how many you want without thawing the whole batch. They last about 2 months frozen.

Reheating

To reheat, I pop them in the microwave for about 30 seconds to 1 minute depending on your appliance. If you like a crispy top, you can warm them in a 350°F oven for 10 minutes. Either way, they come out warm, soft, and just as tasty as fresh.

FAQs

Final Thoughts

I can’t recommend the Pumpkin Cheesecake Baked Oatmeal Cups Recipe enough—you really get cozy fall flavors with the convenience of a handheld breakfast or snack. It’s one of those recipes that feels fancy but is actually quite simple, and it’s always a hit with my family and friends. Give it a try, customize it to your liking, and I promise these cups will quickly become a staple in your kitchen too!

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