I absolutely love this Pumpkin Cheesecake Baked Oatmeal Cups Recipe because it combines the cozy flavors of pumpkin and warm spices with the creamy indulgence of cheesecake in a portable, breakfast-friendly form. It’s like having your favorite fall dessert for breakfast, but way better for you. The best part? You can prep a batch ahead of time for busy mornings, and they reheat beautifully or freeze well for an easy snack anytime.
When I first tried these oatmeal cups, I was blown away by how satisfying and comforting they were without feeling heavy. Whether you’re chasing fall vibes or just want a new way to enjoy oatmeal, this Pumpkin Cheesecake Baked Oatmeal Cups Recipe is definitely worth giving a whirl. Plus, they’re perfect for meal prep, brunches, or sharing with friends and family!
Why You’ll Love This Recipe
- Comforting & Seasonal: The warm pumpkin pie spice and pumpkin puree give you all the cozy fall vibes.
- Meal Prep Friendly: Perfect to bake ahead for quick breakfasts or snacks throughout the week.
- Customizable Fun: With a cheesecake option or chocolate chips, this recipe suits sweet tooths and cheesecake lovers alike.
- Easy & Nourishing: Loaded with oats and wholesome ingredients, it’s a balanced way to start your day or power through an afternoon slump.
Ingredients You’ll Need
The ingredients in this Pumpkin Cheesecake Baked Oatmeal Cups Recipe come together to create that perfect texture and flavor balance. Using old-fashioned rolled oats keeps the cups chewy and hearty, while pumpkin pie spice adds that unmistakable warmth.
- Old fashioned rolled oats: They soak up the wet ingredients nicely while still providing a great bite, unlike quick oats.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that brings that classic pumpkin flavor without needing multiple spices.
- Baking powder: Helps the oatmeal cups rise a bit and stay light, so don’t skip it!
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Eggs: Act as a binder to keep the oatmeal cups together.
- Milk (any kind): I’ve tested this with dairy, almond, and oat milk – all work beautifully.
- Pumpkin puree: It’s the star ingredient giving moisture and classic pumpkin taste. Make sure it’s pure pumpkin, not pumpkin pie filling.
- Maple syrup: A natural sweetener that deepens the fall flavor and complements pumpkin perfectly.
- Vanilla extract: Adds a little warmth and rounds out the flavor.
- Mascarpone filling (for cheesecake version): Optional but worth it for that luscious cheesecake center.
- Chocolate chips (for chocolate chip version): For chocolate lovers – chocolate chips add extra sweetness and melty goodness.
Variations
I love how adaptable this Pumpkin Cheesecake Baked Oatmeal Cups Recipe is. I often tweak it depending on what’s on hand or who’s coming to brunch — don’t hesitate to make it your own!
- Cheesecake version: Dollop mascarpone filling inside the cups before baking; my family goes crazy for that creamy surprise in the center.
- Chocolate chip version: Simply stir chocolate chips into the batter for a sweeter, melty treat—perfect for kids or chocolate lovers.
- Spice adjustments: Play around with nutmeg, ginger, or cloves to tune the pumpkin pie spice to your taste.
- Milk alternatives: Tried oat milk and almond milk with great results, making this recipe easy to customize for dairy-free diets.
How to Make Pumpkin Cheesecake Baked Oatmeal Cups Recipe
Step 1: Prep the Oven and Muffin Tin
First, preheat your oven to 350°F (175°C). While it heats up, give your muffin tin a good spray with nonstick baking spray to make sure these cups pop right out after baking without a fight. This step saves a ton of hassle later—I learned the hard way when cups stuck stubbornly during my first batch!
Step 2: Combine Dry Ingredients
In a small bowl, whisk together the oats, pumpkin pie spice, baking powder, and kosher salt. Taking a moment to mix these up properly ensures that every bite gets a nice balance of flavor and that the rising agent is evenly distributed.
Step 3: Mix Wet Ingredients
In a larger bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until smooth. If you’re opting for the chocolate chip version, stir those in here too. This step blends the sweetness and pumpkin flavor together perfectly.
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet and gently stir until just combined—don’t overmix or the oats might get tough. The batter will be thick and cozy. If making the cheesecake version, now’s the time to dollop about a tablespoon of mascarpone filling into the center of each muffin cup for a luscious surprise.
Step 5: Fill Muffin Tin and Bake
Spoon the oatmeal batter evenly into 16 to 20 muffin cups, depending on your tin size. Bake for about 25 minutes, or until the tops are set, lightly golden, and a toothpick inserted comes out mostly clean with just a few moist crumbs. Keep an eye near the end—oven temps vary, and you want to avoid drying them out.
Step 6: Cool and Serve
Let the cups cool for about 10 minutes in the pan before removing. I like to serve mine warm, maybe with an extra dollop of maple mascarpone, some toasted nuts, or a smear of jam for a little extra flair and texture.
Pro Tips for Making Pumpkin Cheesecake Baked Oatmeal Cups Recipe
- Nonstick Muffin Tin: Always spray well or line with silicone liners to avoid sticking and keep your oatmeal cups intact.
- Don’t Overmix: Mix ingredients until combined but don’t overdo it, or you’ll end up with tough, chewy oatmeal cups.
- Customize Sweetness: Adjust maple syrup to taste; sometimes I reduce it slightly when adding sweet chocolate chips or mascarpone.
- Bake Evenly: Arrange muffin tins in the center rack for even heat distribution, and rotate halfway if your oven has hot spots.
How to Serve Pumpkin Cheesecake Baked Oatmeal Cups Recipe
Garnishes
I love topping my oatmeal cups with a drizzle of extra maple syrup or a smear of mascarpone cream—sometimes with a sprinkle of chia seeds or toasted pecans for crunch. Fresh berries or a light dusting of cinnamon sugar are also delightful when you want to keep things simple yet pretty.
Side Dishes
These oatmeal cups pair wonderfully with a hot cup of coffee or chai latte. For a more substantial breakfast, I’ll sometimes serve them alongside turkey sausage or a fresh fruit salad to round things out.
Creative Ways to Present
For brunch parties, I like to arrange these Pumpkin Cheesecake Baked Oatmeal Cups Recipe on a large platter with little dollops of mascarpone and sprigs of fresh mint. Wrapping them individually in parchment paper tied with twine makes a charming portable breakfast gift too!
Make Ahead and Storage
Storing Leftovers
I usually store leftover oatmeal cups in an airtight container in the fridge for up to 4 days. They keep their texture well and are an easy grab-and-go breakfast during the week.
Freezing
This Pumpkin Cheesecake Baked Oatmeal Cups Recipe freezes beautifully. Just wrap each cup individually in plastic wrap and place them in a freezer-safe bag. They last up to 3 months frozen and thaw quickly overnight in the fridge.
Reheating
To reheat, I pop the cups in the microwave for 30-45 seconds or warm them in a 325°F oven for about 10 minutes. This helps maintain their cozy texture without drying out, unlike reheating too long or at too high heat.
FAQs
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Can I use quick oats instead of rolled oats in Pumpkin Cheesecake Baked Oatmeal Cups Recipe?
Quick oats can be used if you’re in a pinch, but the texture will be softer and less chewy. I prefer rolled oats because they hold up better during baking and give the cups a heartier texture.
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Is there a dairy-free version of these oatmeal cups?
Absolutely! Swap any dairy milk for your favorite plant-based milk like almond, oat, or coconut milk. For the cheesecake filling, you can omit it or use a dairy-free cream cheese alternative if you want to keep that twist.
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How do I know when the oatmeal cups are fully baked?
The cups should be set on top and lightly golden around the edges when done. Insert a toothpick in the center; it should come out mostly clean or with just a few moist crumbs. Avoid overbaking to keep them moist and tender.
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Can I prepare the batter the night before?
You can prep the dry and wet ingredients separately and mix them together right before baking. The oats absorb liquid quickly, so mixing the batter a day ahead might make the texture too dense.
Final Thoughts
This Pumpkin Cheesecake Baked Oatmeal Cups Recipe has become a go-to favorite in my kitchen, especially when I want something that feels indulgent but still wholesome. I genuinely think you’ll find them just as satisfying and versatile – perfect for cozy mornings, easy snacks, or even entertaining. Give it a try; I promise these cups will quickly earn a spot in your regular breakfast rotation!
Print
Pumpkin Cheesecake Baked Oatmeal Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 to 20 oatmeal cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Baked Oatmeal Cups are a delightful and wholesome breakfast or snack option, combining the warm flavors of pumpkin pie spice with creamy mascarpone or melty chocolate chips. Baked to golden perfection, they offer a convenient, portion-controlled way to enjoy the season’s favorite flavors with hearty oats and natural sweetness from maple syrup.
Ingredients
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)
- 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: Preheat the oven to 350°F (175°C). Spray a muffin tin with nonstick baking spray to prevent sticking and ensure easy removal of the oatmeal cups.
- Mix Dry Ingredients: In a small bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and kosher salt until evenly combined. This will distribute the leavening agent and spices uniformly.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until smooth and fully incorporated. If you are making the chocolate chip version, stir the chocolate chips into the wet mixture now to evenly distribute them.
- Combine Wet and Dry: Add the dry oat mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep a tender texture in the baked oatmeal cups.
- Fill Muffin Tin: Divide the batter evenly among 16 to 20 muffin cups. For the cheesecake version, dollop about a teaspoon of the maple-sweetened mascarpone filling into the center of each cup—this will create a creamy surprise inside each bite.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes or until the oatmeal cups are set and have turned a lovely golden color on top.
- Serve: Remove from the oven and let cool slightly before serving. Enhance your oatmeal cups by topping them with additional maple mascarpone, nuts, seeds, or your favorite jam for added flavor and texture.
Notes
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and mascarpone alternatives.
- Ensure not to overfill muffin cups to avoid spilling during baking.
- These oatmeal cups store well in an airtight container in the refrigerator for up to 5 days or can be frozen for longer storage.
- Adjust sweetness by varying the amount of maple syrup according to taste preferences.
- To make these gluten-free, use certified gluten-free oats.
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
