Description
These Pumpkin Cheesecake Baked Oatmeal Cups are a delightful twist on traditional baked oatmeal, featuring warm pumpkin pie spices and a creamy mascarpone filling option. Perfect for a cozy breakfast or snack, they combine wholesome oats with the comforting flavors of pumpkin and sweet maple syrup, baked to golden perfection in convenient muffin tins.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 1 ¼ cups milk, any variety works
- 1 15 ounce can pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
Cheesecake Version
- 8 ounces mascarpone filling
- 1 tablespoon maple syrup
Chocolate Chip Version
- ¾ cup chocolate chips
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F. Spray a muffin tin with nonstick baking spray to ensure the oatmeal cups don’t stick.
- Mix dry ingredients: In a small bowl, combine the rolled oats, baking powder, pumpkin pie spice, and kosher salt. Whisk together to evenly distribute the spices and leavening.
- Mix wet ingredients: In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until fully blended. If you’re making the chocolate chip version, stir the chocolate chips into this wet mixture now.
- Combine wet and dry ingredients: Gently stir the dry oat mixture into the wet pumpkin mixture until just combined, being careful not to overmix.
- Fill muffin tins: Divide the batter evenly among 16 to 20 muffin cups. For the cheesecake version, spoon a dollop of the mascarpone filling mixed with maple syrup into the center of each cup before baking.
- Bake: Place the muffin tin in the oven and bake for 25 minutes, or until the oatmeal cups are set and golden on top.
- Serve: Remove from oven and let cool slightly. Serve warm, optionally topped with extra maple mascarpone, nuts, seeds, or your favorite jam for added flavor and texture.
Notes
- You can use any milk variety, including dairy, almond, soy, or oat milk, depending on dietary preferences.
- The recipe yields between 16 to 20 oatmeal cups depending on muffin tin size.
- For a dairy-free version, omit the mascarpone filling and use dairy-free chocolate chips or skip chocolate altogether.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.
- These oatmeal cups are perfect for meal prepping breakfast or snacks ahead of the week.
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
