I absolutely love this Pumpkin Cheesecake Baked Oatmeal Cups Recipe because it strikes the perfect balance between cozy fall flavors and a wholesome, grab-and-go breakfast. When you first try it, you’ll notice how the pumpkin and warm spices wrap around the creamy cheesecake center, creating a little muffin that’s both comforting and satisfying. It’s one of those recipes I turn to when I want something nourishing yet indulgent—ideal for busy mornings or a special weekend brunch.
What makes this Pumpkin Cheesecake Baked Oatmeal Cups Recipe really stand out is how easy it is to make ahead and customize. Whether you want to sneak in extra veggies or jazz it up with chocolate chips, this recipe plays well with both sweet and creamy elements. Plus, it’s naturally filling thanks to rolled oats and pumpkin puree, so it keeps you fueled for hours without needing a snack soon after.
Why You’ll Love This Recipe
- Convenient and Make-Ahead Friendly: You can prep a batch for the week and enjoy a warm, wholesome breakfast every day.
- Flavor Packed: The pumpkin pie spice combined with creamy mascarpone or chocolate chips gives you a delightful twist on traditional baked oatmeal.
- Nutritious and Satisfying: Oats and pumpkin create a fiber-rich base that keeps you energized and satisfied.
- Versatile: Whether you’re dairy-free or want to swap flavors, this recipe adapts easily to your preferences.
Ingredients You’ll Need
To make these Pumpkin Cheesecake Baked Oatmeal Cups, the ingredients play together perfectly—a cozy mix of oats, spices, and creamy elements that come together easily. When shopping, look for pure pumpkin puree (not pumpkin pie filling) and good quality mascarpone for that smooth cheesecake texture.
- Old fashioned rolled oats: They hold their texture well during baking unlike quick oats, giving a nice bite.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves for that quintessential autumn flavor.
- Baking powder: Helps the cups rise and stay fluffy.
- Kosher salt: Balances the sweetness and brings out flavor.
- Large eggs: Bind everything together and add protein.
- Milk (any variety): Whether cow’s milk or plant-based, it makes the mixture creamy and tender.
- Pumpkin puree (canned): Adds moisture, flavor, and nutrition with fiber and vitamins.
- Maple syrup: For natural sweetness that pairs beautifully with pumpkin.
- Vanilla extract: Enhances the overall flavor depth.
- Mascarpone filling: This creamy cheese filling adds luscious texture and a subtle tang – perfect in the cheesecake version.
- Chocolate chips (optional): Makes the recipe feel a bit more indulgent and popular with kids.
Variations
I love tweaking this Pumpkin Cheesecake Baked Oatmeal Cups Recipe depending on mood and occasion. It’s fun to swap out swap-ins or add-ins to make it your own—don’t hesitate to experiment with flavors and textures!
- Chocolate Chip Version: My kids can’t get enough when I mix in chocolate chips instead of the mascarpone filling — perfect for a weekend treat.
- Dairy-Free Option: Use a nut-based or oat milk and swap mascarpone for a coconut cream dollop for a vegan-friendly spin.
- Nutty Add-In: Chopped pecans or walnuts sprinkled on top before baking add a delightful crunch and extra nutrients.
- Spice it Up: Switch pumpkin pie spice for chai spice blend for a warming twist I discovered one chilly morning.
How to Make Pumpkin Cheesecake Baked Oatmeal Cups Recipe
Step 1: Prepping Your Ingredients and Oven
Start by preheating your oven to 350°F (175°C). Give your muffin tin a good spray with nonstick baking spray to prevent any sticking—trust me, this little extra step saves heartbreak later. Meanwhile, whisk together the oats, baking powder, pumpkin pie spice, and salt in a small bowl so your dry ingredients are ready to go.
Step 2: Mix Wet Ingredients Until Smooth
In a larger bowl, whisk the eggs, milk, pumpkin puree, maple syrup, and vanilla extract together until combined and silky smooth. If you’re going for the chocolate chip version, fold those in now so the chips get distributed evenly throughout your batter.
Step 3: Combine Wet and Dry Ingredients
Gently stir the dry oat mixture into your wet mixture. Be careful not to overmix—the oats should absorb the liquid but you still want some texture and fluffiness. Once mixed, divide the batter evenly among your greased muffin tins. I usually use a large cookie scoop for even portions and less mess.
Step 4: Add the Cheesecake Dollops
If you went with the cheesecake version, dollop about a tablespoon of the mascarpone mixture into the center of each cup now. This creates those delightful creamy pockets that make these cups extra special. Use the back of a spoon to gently swirl the filling into the oatmeal without fully mixing it in.
Step 5: Bake and Enjoy
Bake for about 25 minutes, until the oatmeal cups are set and lightly golden on top. You’ll know they’re done when a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. Let the cups cool a bit before removing from the tin—warm, but not scorching hot, is perfect for enjoying.
Pro Tips for Making Pumpkin Cheesecake Baked Oatmeal Cups Recipe
- Use Rolled Oats, Not Quick Oats: I learned this the hard way—quick oats can make the texture too mushy.
- Don’t Overmix: Stir just until combined to keep the oatmeal tender and avoid a dense cup.
- Even Portioning: Using a cookie scoop ensures each cup bakes evenly without crowding the pan.
- Room Temperature Ingredients: I always let the eggs and milk sit out briefly to blend smoothly and prevent lumps.
How to Serve Pumpkin Cheesecake Baked Oatmeal Cups Recipe
Garnishes
I like to keep it simple with a little extra maple mascarpone spread or a drizzle of maple syrup. Sometimes I’ll sprinkle chopped toasted pecans or pumpkin seeds on top for crunch and added nuttiness. A spoonful of fruit jam or fresh berries can also brighten up the flavors for a fresh contrast.
Side Dishes
These cups are great as a standalone breakfast or snack, but I’ve often paired them with a hot cup of chai tea or some cinnamon-spiced latte to round out the cozy vibe. For a heartier brunch, some scrambled eggs or a mixed green salad with citrus dressing work beautifully alongside.
Creative Ways to Present
For special occasions, I’ve served these oatmeal cups in a pretty tiered stand and added little dollops of whipped cream and a sprinkle of edible gold dust for a fun festive touch. They also pack beautifully in mason jars for brunch parties or breakfast picnics—makes them feel extra special!
Make Ahead and Storage
Storing Leftovers
I keep leftover Pumpkin Cheesecake Baked Oatmeal Cups covered in an airtight container in the fridge. They stay fresh for up to 5 days, which is great because I like to have a quick breakfast ready without cooking every morning.
Freezing
These oatmeal cups freeze wonderfully! I freeze them individually on a baking sheet, then transfer to a sealed container or bag. When you want one, just pop it in the microwave for a minute or two—so handy for busy mornings or a quick snack on the go.
Reheating
I usually reheat these in the microwave for about 45-60 seconds, or oven at 325°F for 10 minutes if I have time. Adding a tiny splash of milk before reheating helps bring back that fresh-baked moistness.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because the latter contains added sugar and spices which can throw off the recipe’s balance. Using puree gives you more control over sweetness and flavor.
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Can I make the Pumpkin Cheesecake Baked Oatmeal Cups dairy-free?
Absolutely! Swap milk for your favorite plant-based version and replace the mascarpone with coconut cream or a vegan cream cheese alternative for a delicious dairy-free version.
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How long do these oatmeal cups keep fresh?
When stored in an airtight container in the fridge, they stay fresh for up to 5 days, making them great for meal prep.
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Can I add other mix-ins like nuts or dried fruit?
Yes! Chopped nuts, dried cranberries, or raisins work well and add texture and flavor. Just fold them gently into the batter before baking.
Final Thoughts
I truly think you’re going to fall in love with this Pumpkin Cheesecake Baked Oatmeal Cups Recipe as much as I do. It’s the little breakfast that feels like a treat but is actually packed with nourishing ingredients to power your day. Whether you’re meal prepping for the week or baking a cozy weekend morning surprise, these oatmeal cups never disappoint. Give them a try—I’d bet they’ll become a new favorite in your kitchen too!
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
Delicious and wholesome Pumpkin Cheesecake Baked Oatmeal Cups are perfect for a nutritious breakfast or snack. These baked oatmeal cups combine the hearty texture of rolled oats with the warm flavors of pumpkin pie spice and a creamy mascarpone or chocolate chip twist. Easy to prepare and bake, they provide a handy grab-and-go treat with comforting fall flavors.
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 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 Oven and Prepare Muffin Tin: Preheat your oven to 350 degrees F (175 degrees C). Spray a muffin tin with nonstick baking spray to ensure the oatmeal cups release easily after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the oats, pumpkin pie spice, baking powder, and kosher salt. This ensures the baking powder and spices are evenly distributed throughout the oats.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, milk, pumpkin puree, and maple syrup until fully blended. Then whisk in the vanilla extract for added flavor. If making the chocolate chip version, stir the chocolate chips into this wet mixture now.
- Combine Wet and Dry Mixtures: Stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the texture tender.
- Fill Muffin Tin: Divide the batter evenly between 16 to 20 muffin tin cups, filling each almost to the top. For the cheesecake version, dollop a small spoonful of the mascarpone filling mixed with maple syrup in the center of each cup to create a creamy surprise inside.
- Bake: Bake the oatmeal cups at 350°F for 25 minutes or until set and lightly golden on top.
- Cool and Serve: Remove from oven and allow to cool briefly. Serve warm or at room temperature, optionally topped with extra maple mascarpone, nuts, seeds, or your favorite jam for extra flavor and texture.
Notes
- Use any milk variety you prefer (dairy or plant-based) to suit dietary needs.
- The recipe yields 16 to 20 cups depending on muffin tin size.
- For a dairy-free version, use a vegan cream cheese substitute instead of mascarpone and non-dairy milk.
- These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
- Feel free to customize by adding nuts, seeds, or dried fruit for extra texture and flavor.
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: 45mg
