This baked pumpkin oatmeal requires just a few minutes of hands-on time and about 30 minutes in the oven. See the recipe card below for more detailed instructions.
Make the Pumpkin Oatmeal Batter: Whisk oats, salt, baking powder, and pumpkin spice in a large bowl. Stir in the milk, vanilla extract, beaten eggs, pumpkin puree, sugar, and yogurt.
Bake: Spray six cups of a muffin tin with oil and divide the batter evenly among the cups. Bake at 350˚F for 28 to 30 minutes, rotating halfway through.
Prepare the Glaze: Mix the remaining yogurt and milk with the powdered sugar.
Serving: Let the oatmeal cups cool for five minutes in the pan before transferring them to a cooling rack. Drizzle each with the glaze and cool for five more minutes before eating.
Tips for Making Baked Pumpkin Oatmeal
These pumpkin baked oatmeal cups are pretty straightforward to make, but here are a few tips to get them just right.
Adjust the spice level. You can add more or less pumpkin pie spice to this baked pumpkin oatmeal, depending on how much flavor you want.
What’s the texture like? The texture of baked oatmeal is creamy, similar to traditional oatmeal but it holds it’s shape more.
Make the texture a bit more dense. If you want a more dense oatmeal cups, increase the oats to 1 3/4 cups. This will make more oatmeal cups, each with a denser texture.
Adjust the sweetness. These baked pumpkin oatmeal cups are lightly sweetened and rely on the sweetness from the glaze. If you omit the glaze, add more sugar to the muffins.
Make extras for later. These freeze well so you can easily double or triple the recipe to meal prep for the month.
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