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Cozy Pumpkin Spice Baked Oatmeal Cups with Maple Pecan Crunch

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These pumpkin spice baked oatmeal cups are a warm, comforting, and portable breakfast option featuring a tender crumb and a crunchy maple pecan topping. Perfect for busy mornings or seasonal gatherings.

Ingredients

Scale
  • 2 cups rolled oats (about 180 g)
  • 1 cup pumpkin puree (240 ml), canned or homemade
  • 1 cup milk (240 ml), dairy or dairy-free
  • 2 large eggs, room temperature
  • 1/4 cup maple syrup (60 ml)
  • 1/4 cup plain Greek yogurt (60 g), can substitute dairy-free coconut yogurt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup chopped pecans (about 100 g), toasted
  • 2 tablespoons melted butter
  • 2 tablespoons maple syrup (for topping drizzle)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone baking cups.
  2. Toast 1 cup chopped pecans in a skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned. Set aside.
  3. In a medium bowl, combine 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Whisk to blend evenly.
  4. In a separate bowl, whisk together 1 cup pumpkin puree, 1 cup milk, 2 large eggs, 1/4 cup maple syrup, 1/4 cup Greek yogurt, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula. Let the batter rest for 5 minutes to soften the oats.
  6. In a small bowl, mix the toasted pecans with 2 tablespoons melted butter and 2 tablespoons maple syrup until coated.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  8. Sprinkle the maple pecan mixture generously over each oatmeal cup, pressing lightly so it sticks but doesn’t sink.
  9. Bake for 30-35 minutes until tops are golden brown and centers are set but slightly soft. A toothpick inserted should come out mostly clean with a few moist crumbs.
  10. Let the cups cool in the pan for 10 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

Let the batter rest for 5 minutes before baking to soften oats and improve texture. Toast pecans carefully to avoid burning. For extra maple flavor, drizzle more maple syrup over cups before serving. To maintain topping crunch after storage, re-toast briefly under the broiler. Vegan adaptations include using flax or chia eggs, plant-based milk, and coconut oil instead of butter.

Nutrition

Keywords: pumpkin spice, baked oatmeal, breakfast cups, maple pecan crunch, fall recipe, healthy breakfast, easy oatmeal recipe

Find it online: https://magnetmeal.com/cozy-pumpkin-spice-baked-oatmeal-cups-easy-homemade-maple-pecan-crunch-recipe/