Pumpkin Chocolate Chip Oatmeal Cups are the ultimate cozy fall breakfast or snack! They come together in one bowl and bake in a muffin tin. Every bite is full of warm spices, pumpkin, and mini chocolate chips that create perfect pockets of chocolate!
Baked oatmeal cups are now my new favourite breakfast. You all loved my Apple Cinnamon Oatmeal Cups that I posted last week, so I thought why not make a pumpkin version! They are great to meal-prep ahead and grab-and-go on your way out the door.
These Pumpkin Chocolate Chip Oatmeal Cups are so perfect for fall. Every bite is perfectly spiced and has pumpkin and hearty oats. They are my new seasonal favourite!
Step by step instructions
Here is how to make and bake these Pumpkin Chocolate Chip Oatmeal Cups. You will need a well greased 12 cup muffin tin, 2 mixing bowls, a spatula, and a whisk.
Step 1: Mix dry ingredients. In a bowl, add the flour, baking soda, rolled oats, cinnamon, cloves, nutmeg, and salt. Stir to combine and set aside.
Step 2: Whisk wet ingredients. In a large bowl, add the brown sugar, milk, pumpkin puree, eggs, and vanilla. Whisk for 1-2 minutes until well combined together.
Step 3: Combine together. Mix the dry and wet ingredients together just until a batter forms and the flour streaks disappear - do not over-mix!
Step 4: Add in chocolate chips. Mix the mini chocolate chips in a few times and evenly distribute them in the batter.
Step 5 - Scoop. Evenly divide the batter in the muffin tin, filling it all the way to the top. This batter is liquid-y, so make sure you scoop equal parts of the oats/chocolate and the liquid to ensure proper baking. Add extra mini chocolate chips and white sugar on top (optional).
Step 6 - Bake. These muffin cups bake for 30-40 minutes. They are ready when a toothpick inserted in the middle comes out clean with no wet batter (gooey chocolate is normal). Allow to cool for 10 minutes, then gently run a knife around the edges and pop each one out.
FAQ
How do I store these cups?
These cups stay good at room temperature on the counter in an airtight container for up to 3 days. They keep well in the refrigerator for up to 1 week!
Are Pumpkin Chocolate Chip Oatmeal Cups freezer-friendly?
Yes! They work great as a meal-prep oatmeal cup. Once baked, place in a freezer-safe Ziplock bag. They can stay frozen for up to 3 months.
When you're ready to enjoy one, reheat it in the microwave for 30-40 seconds, or allow it to thaw at room temperature.
Can I use quick oats?
No, quick oats are to small. You must use large flake oats or rolled oats.
Can I use regular-sized chocolate chips?
Yes! I used mini chocolate chips because they balance the pumpkin and create perfect pockets in each bite. If you prefer a richer, more chocolatey taste, you can use regular semi-sweet chocolate chips instead.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Pumpkin Chocolate Chip Oatmeal Cups
Ingredients
- 3 cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 cup pumpkin puree room temperature
- 1 cup milk room temperature
- 1/4 cup dark brown sugar
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Grease a muffin tin well and set aside.
- In a bowl, add the flour, oats, baking soda, cinnamon, cloves, nutmeg, and salt. Stir to combine and set aside.3 cups rolled oats, 1/2 cup all-purpose flour, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, 1/4 tsp salt
- In a large bowl, add the pumpkin, brown sugar, eggs, milk, and vanilla. Whisk to combine.2 large eggs, 1 tbsp vanilla, 1 cup pumpkin puree, 1 cup milk, 1/4 cup dark brown sugar
- Add the dry and wet ingredients together. With a spatula, gently fold just until a liquid-y batter forms. Do not over-mix!
- Add the chocolate chips in a stir a few times. Allow the batter to sit for 5 minutes.1/2 cup mini chocolate chips
- Divide the batter evenly between the muffin cups, making sure to get equal parts of oats and liquid. Sprinkle extra chocolate chips and white sugar on top (optional).
- Bake for 30-40 minutes. They will be ready when a toothpick inserted comes out clean with no wet batter.
- Allow to cool for 10 minutes, then gently run a knife around and pop each muffin cup out. Enjoy!
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