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
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)
- 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
