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Pumpkin Spice Baked Oatmeal Cups (The Blotted-Pumpkin Trick That Fixes Soggy Centers)

Baked oatmeal cups with blotted pumpkin puree and browned butter for a set, sliceable texture and deep pumpkin pie flavor.

  • Total Time: 37 minutes
  • Yield: 12 cups (4 servings) 1x

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1/2 cup pumpkin puree, blotted dry with paper towels
  • 4 tbsp unsalted butter, browned and slightly cooled
  • 2 large eggs
  • 1 cup whole milk
  • 1/3 cup plain Greek yogurt
  • 1/3 cup maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans, plus extra for topping
  • 1/3 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 375°F and grease a 12-cup muffin tin well.
  2. Toast the oats in a dry skillet over medium heat for 3-4 minutes, stirring, until fragrant. Set aside.
  3. Brown the butter in a light-colored saucepan over medium heat until it smells nutty and turns amber, about 4-5 minutes. Let cool slightly.
  4. Press the pumpkin puree between paper towels for a minute to pull out excess moisture.
  5. In a large bowl, whisk the eggs, milk, yogurt, maple syrup, browned butter, vanilla, and blotted pumpkin until smooth.
  6. Fold in the toasted oats, pumpkin pie spice, cinnamon, baking powder, and salt until just combined.
  7. Fold in the pecans and chocolate chips, if using.
  8. Divide the batter evenly among the muffin cups and top with a few extra pecans.
  9. Bake 20-22 minutes, until the tops are set and edges are golden.
  10. Cool in the tin for a full 10 minutes before running a knife around the edges and unmolding.

Notes

Blotting the pumpkin is non-negotiable — skip it and the centers stay gummy no matter how long you bake. Store cups in an airtight container in the fridge up to 5 days, or freeze up to 2 months; reheat straight from frozen in the microwave for 45-60 seconds. For gluten-free, use certified gluten-free oats. For dairy-free, swap the yogurt for coconut yogurt and the browned butter for a neutral oil (you’ll lose some nutty depth but the texture holds).

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Method: Baking
  • Cuisine: American