Pumpkin Baked Oatmeal Cups with Maple-Pecan Crunch
Fibre-rich pumpkin baked oatmeal cups, spiced and lightly sweetened, portioned for a satisfying autumn dessert.
Best for A fibre- and vegetable-forward dessert that satisfies a sweet craving with low added sugar
These little baked oatmeal cups treat pumpkin as what it is — a vegetable — and let its earthy sweetness carry the dessert so the added maple stays honest and low. Whole oats and pumpkin purée pack real fibre into every cup, while warm spice and a pecan crunch on top make them feel like a treat rather than a virtue. Bake a batch on a Sunday and you have grab-and-go autumn dessert that satisfies without spiking. Serve warm with a spoon of skyr, or eat them straight from the tin.
Ingredients
- 220 g rolled oats , not instant
- 245 g Canned pumpkin purée , unsweetened, 100% pumpkin (not pie filling)
- 2 large eggs , lightly beaten
- 240 ml Unsweetened milk , dairy or oat milk
- 60 ml maple syrup , pure
- 50 g Pecans , roughly chopped
- 6 g ground cinnamon
- 3 g Pumpkin pie spice , or a mix of ginger, nutmeg and clove
- 5 g Baking powder
- 5 ml Vanilla extract
- 2 g fine sea salt
Instructions
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1
Heat the oven to 180°C and line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the pumpkin purée, eggs, milk, maple syrup and vanilla until smooth and evenly combined.
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2
Add the rolled oats, cinnamon, pumpkin pie spice, baking powder and salt. Stir until the oats are fully coated and the batter is loose and pourable, then fold in half of the chopped pecans. Let it sit for 5 minutes so the oats begin to absorb the liquid.
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3
Divide the batter evenly among the 12 cups, filling each nearly to the top. Scatter the remaining pecans over the surface and press them in lightly so they toast into the tops.
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4
Bake for 28–30 minutes, until the tops are set, springy to the touch and lightly golden at the edges. Cool in the tin for 10 minutes before lifting out — they firm up as they cool. Serve warm or at room temperature, with a spoon of skyr or Greek yogurt if you like.