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
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 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
