Pumpkin Cheesecake Baked Oatmeal Cups Recipe

I absolutely love how these Pumpkin Cheesecake Baked Oatmeal Cups turn out—warm, comforting, and just sweet enough to brighten up any morning. They’re perfect for those crisp fall weekends when you want something wholesome yet indulgent, and they double as a fantastic grab-and-go breakfast during busy weekdays. The cozy pumpkin flavor paired with that creamy cheesecake surprise in the center makes each bite feel special.

When I first tried this Pumpkin Cheesecake Baked Oatmeal Cups Recipe, I was amazed at how simple it was to throw together wholesome ingredients that feel like a treat. You’ll find that these cups are not only delicious but also packed with good-for-you oats and pumpkin, making them a satisfying, nutrient-rich start to your day. Plus, they’re super customizable based on your mood or pantry staples.

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Ingredients You’ll Need

These ingredients come together to create a balanced and tasty breakfast cup — with oats for heartiness, pumpkin for moisture and flavor, and a touch of vanilla and maple syrup for sweetness. When buying, I recommend using canned pumpkin puree rather than pumpkin pie filling to avoid extra sugar and spices in your batter.

• Old fashioned rolled oats: They give the perfect texture—chewy but set—and absorb all those flavors nicely.
• Pumpkin pie spice: This warm blend adds classic fall flavor; fresh cinnamon and nutmeg work too if you prefer.
• Baking powder: Helps the oatmeal cups rise just enough for a nice tender crumb.
• Kosher salt: A little salt here enhances all the sweet and savory notes.
• Large eggs: They bind everything together and ensure the cups hold their shape.
• Milk (any variety): I usually use almond milk, but dairy or oat milk works great too.
• Pumpkin puree: Not only for flavor but also for moisture—it keeps the cups soft and tender.
• Maple syrup: Adds natural sweetness and depth, plus it pairs perfectly with pumpkin.
• Vanilla extract: A splash brightens the whole mix.
• Mascarpone filling: If you want the cheesecake version, this adds a luscious creamy center that’s irresistible.
• Chocolate chips: For a fun twist, stir these in for melty chocolate pockets throughout.

Variations

I love how this Pumpkin Cheesecake Baked Oatmeal Cups Recipe invites creativity — whether that’s swapping in your favorite mix-ins or adapting it for diet needs. Feel free to experiment and make it your own; I’ve found it holds up well to all kinds of tweaks.

• Cheesecake Center: My family goes crazy for the mascarpone dollop in the middle—it turns simple oatmeal into a dessert-worthy breakfast.
• Chocolate Chip Twist: Sometimes I add chocolate chips instead of cheesecake—it gives a melty surprise that’s hard to resist.
• Vegan Modification: Swap eggs for flax eggs and use plant-based milk for a dairy-free version that still holds together well.
• Nutty Upgrade: Adding chopped nuts or seeds on top before baking gives a delightful crunch and extra nutrients.

How to Make Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Step 1: Prepare Your Oven and Muffin Tin

First, preheat your oven to 350°F (175°C) and give your muffin tin a good spray with nonstick baking spray. This step makes sure your oatmeal cups pop out easily once baked — a little patience here saves you from frustrating cleanup later.

Step 2: Mix Dry Ingredients Together

In a small bowl, whisk your rolled oats, baking powder, pumpkin pie spice, and kosher salt until everything’s evenly combined. This ensures your spice and leavening is distributed throughout, so every bite tastes just right.

Step 3: Whisk Wet Ingredients and Add Mix-ins

In a larger bowl, beat together the eggs, milk, pumpkin puree, and maple syrup until smooth. Stir in the vanilla extract last. If you’re adding chocolate chips, now’s the time to fold them in gently. This wet mixture is the base of your oatmeal cups and is what keeps them moist and flavorful.

Step 4: Combine Wet and Dry Ingredients

Pour the dry oat mixture into the wet bowl and stir just until combined — be careful not to overmix, or your cups may turn dense. The batter will be thick but evenly moistened, and that’s exactly what you want for a tender baked oatmeal cup.

Step 5: Fill the Muffin Tins and Add Cheesecake Dollops

Spoon the mixture evenly into 16 to 20 muffin cups, filling each about three-quarters full. If you’re making the cheesecake version, drop about a teaspoon of mascarpone mixed with a little maple syrup right in the center of each cup and gently press it in. This little center surprise creates that irresistible creamy bite.

Step 6: Bake Until Golden and Set

Pop your muffin tin in the oven and bake for about 25 minutes. You’re looking for the tops to turn golden and the centers to be set (a toothpick inserted should come out mostly clean, maybe a crumb or two). Avoid overbaking, which can dry them out—check around the 22-minute mark if your oven runs hot.

Step 7: Cool and Serve

Let the oatmeal cups cool in the muffin tin for 5–10 minutes before carefully removing them. You can enjoy them warm or at room temperature, maybe with a little extra maple mascarpone, nuts, or your favorite jam. I love how versatile they are—perfect for a cozy breakfast or an afternoon snack.

How to Serve Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Garnishes

I love topping these oatmeal cups with a dollop of whipped cream or an extra swipe of maple mascarpone for creaminess. Toasted pecans or walnuts add beautiful crunch, and a drizzle of warm maple syrup or a dusting of cinnamon really brings out those fall vibes.

Side Dishes

For a well-rounded breakfast, I serve these with fresh fruit like sliced apples or pears, plus a cup of hot coffee or chai tea. They’re also wonderful alongside yogurt parfaits or a simple green smoothie for an energizing start to the day.

Creative Ways to Present

For a brunch party, try stacking them on a pretty cake stand, sprinkled with edible flowers or fresh herbs like mint for a pop of color. Wrapping each cup in a festive cupcake liner or serving with personalized notes makes for a fun, thoughtful touch your guests will remember.

Make Ahead and Storage

Storing Leftovers

I store leftover oatmeal cups in an airtight container in the fridge where they stay fresh for up to 4 days. Keeping them cold helps preserve the creamy cheesecake center—just make sure the container seals well to avoid them drying out.

Freezing

Freezing these cups works wonderfully—I portion them individually and wrap each in plastic wrap before placing them in a freezer bag. This way, they keep for up to 2 months and thaw quickly for a convenient breakfast anytime.

Reheating

I reheat frozen or refrigerated oatmeal cups in the microwave for about 30–45 seconds, depending on your microwave’s power. They heat evenly and stay moist, especially if you cover them loosely with a paper towel to trap steam while warming.

FAQs

Final Thoughts

This Pumpkin Cheesecake Baked Oatmeal Cups Recipe is one of those special finds that turns regular oatmeal into a bit of a morning celebration. I love how they balance healthy ingredients with the indulgence of cheesecake or chocolate chip surprises—your kitchen will smell amazing, and your mornings just a little bit brighter. If you’re looking for a warm, tasty, and easy breakfast that feels homemade but effortless, trust me, you’re going to want to keep this recipe in your regular rotation.

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