Pumpkin Cheesecake Baked Oatmeal Cups Recipe

I absolutely love how these Pumpkin Cheesecake Baked Oatmeal Cups Recipe turn out—moist, tender, and bursting with cozy fall flavors. They’re perfect for busy mornings when you want something wholesome but also a little indulgent. The pumpkin adds a natural sweetness and richness, while the baked oatmeal texture feels so comforting, like a warm hug in food form.

What I found especially fun about this Pumpkin Cheesecake Baked Oatmeal Cups Recipe is how versatile it is—you can go classic with pumpkin spice, swirl in a luscious mascarpone filling, or toss in chocolate chips for a sweeter twist. These cups work brilliantly for meal prep too, so you can enjoy a quick, satisfying breakfast all week long without any fuss.

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Ingredients You’ll Need

The ingredients in this Pumpkin Cheesecake Baked Oatmeal Cups Recipe blend flavors and textures beautifully, making every bite just right—not too dry, not too dense. Using rolled oats really helps the cups hold shape while staying soft inside.

• Old fashioned rolled oats: I always choose rolled oats for their chewiness and ability to soak up flavors without getting mushy.
• Pumpkin pie spice: This is the key to that classic warm pumpkin flavor – you can adjust to taste depending on how spicy you like it.
• Baking powder: Helps the cups rise a bit and stay fluffy, so don’t skip this one.
• Kosher salt: Just a pinch to balance the sweetness and boost all those cozy flavors.
• Large eggs: They act like glue to bind everything together perfectly.
• Milk (any variety): I often use almond milk to keep it dairy-free, but whole milk or oat milk work beautifully too.
• Pumpkin puree: Make sure you use pure pumpkin and not pumpkin pie filling for the best control over sweetness and spice.
• Maple syrup: Adds natural sweetness and pairs beautifully with the pumpkin’s earthiness.
• Vanilla extract: Just a splash to deepen the flavor and tie it all together.
• Mascarpone filling (optional): This creamy addition makes it feel like you’re sneaking in cheesecake—trust me, it’s incredible!
• Chocolate chips (optional): A secret weapon for those days you want a little chocolatey indulgence.

Variations

One of the things I really enjoy about this Pumpkin Cheesecake Baked Oatmeal Cups Recipe is how easy it is to make it your own. Whether you’re craving something creamy, chocolaty, or totally classic, these little cups can handle it.

• Cheesecake Version: I discovered this trick when I added a dollop of mascarpone mixed with maple syrup right in the center of each cup before baking—it creates a dreamy, melty surprise.
• Chocolate Chip Version: Sometimes I swap out the cheesecake for chocolate chips stirred into the batter—my family goes crazy for this version, especially the kids.
• Dairy-Free: I’ve replaced milk with coconut or almond milk and skipped mascarpone to keep it vegan-friendly, and it still tastes fantastic.
• Spice Tweaks: Feel free to boost or reduce the pumpkin pie spice based on your preference; sometimes I add a bit more cinnamon for that extra warmth.

How to Make Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Spray a 16 to 20-cup muffin tin generously with nonstick baking spray or line with silicone liners—this helps your oatmeal cups pop right out without sticking. This small step saves you a lot of hassle afterward!

Step 2: Mix Dry Ingredients Together

In a small bowl, whisk together the oats, pumpkin pie spice, baking powder, and salt. This evenly distributes those spices and leavening agents so your cups taste balanced and bake up perfectly risen.

Step 3: Whisk Wet Ingredients

In a large bowl, beat the eggs, then whisk in milk, pumpkin puree, maple syrup, and vanilla extract. If you’re adding chocolate chips instead of cheesecake filling, fold them in now. The batter will look a bit loose but don’t worry—that’s just right for baking soft and moist cups.

Step 4: Combine and Portion Out

Gently stir the dry ingredients into the wet until just combined. Overmixing can make the texture tough, so it’s okay if a few oats aren’t fully incorporated. Then, divide the batter evenly into the muffin cups—you want each roughly the same size so they bake evenly.

Step 5: Add Cheesecake Filling (if Using)

If you’re making the cheesecake version, dollop about a teaspoon of the mascarpone mixture right into the center of each cup before baking. This creates a beautiful creamy pocket that takes these oatmeal cups to the next level.

Step 6: Bake and Cool

Bake for 25 minutes until the tops are golden and the cups feel set when gently pressed. Let them cool slightly in the pan before removing—warm oatmeal cups are wonderful, but they firm up even more once cooled. It’s hands-down one of my favorite parts of baking these.

How to Serve Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Garnishes

I love topping these oatmeal cups with a drizzle of extra maple syrup or a dollop of Greek yogurt for tangy creaminess. Sometimes I sprinkle crunchy toasted pecans or pumpkin seeds on top for an added texture contrast—that crunch adds so much!

Side Dishes

Pair these with a cup of hot coffee or chai tea for the ultimate autumn breakfast vibe. On weekends, I like serving them alongside fresh fruit like sliced apples or a berry compote for a refreshing sweetness balance.

Creative Ways to Present

For special brunches, I arrange the Pumpkin Cheesecake Baked Oatmeal Cups Recipe on a wooden board with small bowls of whipped cream, nuts, and jam on the side. Guests love assembling their own little flavor combos—it feels interactive and festive.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these oatmeal cups in an airtight container in the fridge for up to 4-5 days. They keep their moisture well, so no worries about drying out. It’s such a time saver for weekday breakfasts!

Freezing

I like freezing leftover cups individually in zip-top bags. When I want one, I just pull it out and let it thaw in the fridge overnight or microwave for about 30 seconds. They thaw and reheat beautifully without losing texture or flavor.

Reheating

I usually reheat my oatmeal cups in the microwave for 20-30 seconds or pop them in a toaster oven at 350°F for 5 minutes if I want a crispier edge. Either way, they come out warm, soft, and delicious again—just like fresh.

FAQs

Final Thoughts

Honestly, this Pumpkin Cheesecake Baked Oatmeal Cups Recipe has become a staple in my kitchen whenever pumpkin season hits. It’s simple, satisfying, and feels just a little bit special thanks to the cheesecake swirl or the surprise of chocolate chips. I encourage you to give it a try—you’ll enjoy making it ahead and having a homemade breakfast ready whenever you need a cozy, tasty pick-me-up.

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