Vegan Pumpkin Baked Oatmeal Cups

Last Updated on November 14, 2025 by Heather Reseck

Cozy, lightly spiced, and ready for busy mornings—these vegan Pumpkin Baked Oatmeal Cups are everything you love about fall in a grab-and-go breakfast. Made with wholesome oats, pumpkin purée, and warm pumpkin spices, they’re lightly sweetened and packed with fiber and flavor.

Each bite tastes like pumpkin muffin meets cozy oatmeal bowl—perfect for meal prep or busy mornings.

Whether you eat plant-based, gluten-free, or simply love nourishing make-ahead meals, these oatmeal cups are a keeper. Bake a batch on Sunday, and you’ll have ready-to-eat breakfasts all week.

These vegan Pumpkin Baked Oatmeal Cups prove that wholesome can be delicious! Whether you enjoy them fresh from the oven or on the go, they’re the perfect cozy breakfast for fall and beyond. Try the pan-baked version for brunch, or customize with your favorite mix-ins.

Why You’ll Love This Recipe

• Cozy Fall Flavor: Like pumpkin pie in wholesome breakfast form.
• Healthy & Nourishing: Oats, pumpkin, and maple syrup = fiber-rich, plant-based fuel.
• Vegan & Gluten-Free: Dairy- and egg-free; use certified gluten-free oats if needed.
• Perfect for Meal Prep: Bake once, enjoy all week.
• Customizable: Add nuts, raisins, or chocolate chips.
• Portable & Kid-Friendly: Ideal for lunchboxes or travel.
• Quick & Easy: One bowl, no blender—just mix and bake.
• Freezer Friendly: Easy to make ahead and freeze.

Ingredients & Substitutions

Ingredient	Notes & Substitutions
Unsweetened Non-Dairy Milk	Any plant milk works—almond, soy, or cashew. Use unsweetened to reduce sugar. Use soy milk for the most protein
Pumpkin Purée	Use 100% pure pumpkin, not pumpkin pie filling. Homemade pumpkin purée works great too. Adds moisture, color, and nutrients like beta carotene.
Maple Syrup	Naturally sweetens the oatmeal cups. Adjust to taste or substitute with date syrup, agave, or your favorite liquid sweetener.
Ground Flaxseeds	Add valuable omega-3 fats, and help hold the oat cups together. Can substitute ground chia seeds.
Ground Cinnamon (preferably Ceylon)	Adds warm, cozy flavor and natural sweetness. Ceylon cinnamon is milder and considered the “true” cinnamon.
Ground Ginger	Brightens the flavor and complements the pumpkin and cinnamon.
Vanilla Extract	Adds flavor and complexity.
Salt	Enhances the flavor.
Ground Nutmeg	Just a touch adds to the pumpkin pie essence and flavor.
Old-Fashioned Rolled Oats or Quick-Cooking Oats	Oats provide a hearty texture and whole-grain goodness. Use certified gluten-free oats if needed.
Chopped Pitted Dates	Naturally sweet and chewy—no need for added sugar. Substitute raisins or chopped dried figs if preferred.
Chopped Walnuts or Pecans	Add texture and healthy fats. For convenient chopping, use a nut chopper. Omit for a nut-free option or substitute pumpkin or sunflower seeds.

How to Make Vegan Pumpkin Baked Oatmeal Cups

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line with silicone or paper liners.

Whisk wet ingredients and seasonings: pumpkin purée, plant milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt.

Add the oats: stir them in until well combined.

Add extras, such as nuts, dried fruit, or chocolate chips, if desired.

Fill the muffin cups by dividing the mixture evenly and pressing lightly to compact it. Top with nuts if you like.

Bake 25–30 minutes, until lightly browned.

Cool: rest for 10 minutes in the pan, then transfer to a cooling rack.

Tips for Vegan Pumpkin Baked Oatmeal Cups

• The oatmeal cups will stick to the paper liners until they are cold.  Use parchment baking cups to prevent sticking if you are planning to serve oatmeal cups soon after baking. 
• Ceylon cinnamon, also called true cinnamon, is preferred because it is safer to consume. Cassia cinnamon, the more common and less expensive variety, contains coumarin, which can be toxic in large quantities. Read more at Healthline.com. 
• Vegan Pumpkin Baked Oatmeal Cups firm up as they cool, making them perfect for portable breakfasts.

Storing & Freezing

• Room Temperature: Up to 2 days in a covered container.
• Refrigerate: Up to 5 days in an airtight container.
• Freeze: Up to 3 months; thaw overnight or reheat briefly before serving.

Serving Ideas

• Grab-and-go breakfast with nuts and fruit.
• Warm and add a dollop of vegan yogurt or nut butter.

Variations for Vegan Pumpkin Baked Oatmeal Cups

• Substitute raisins or dried cranberries for dates. 
• Substitute non-dairy chocolate chips for dates. 
• Omit dried fruit.
• Substitute almonds for walnuts. 
• Omit nuts.
• Vegan Pumpkin Baked Oatmeal Cups with Orange: Omit cinnamon, ginger, and nutmeg. Add 1-2 teaspoons of orange zest.
• Vegan Apple-Cinnamon Baked Oatmeal Cups: Use applesauce instead of pumpkin puree. Omit ginger and nutmeg.
• Vegan Banana-Nut Baked Oatmeal Cups: Replace pumpkin with mashed banana. Omit cinnamon and ginger. Increase nutmeg to ¼ teaspoon.

Vegan Pumpkin Baked Oatmeal (in a pan)

• Coat an 8-inch square baking dish with cooking spray. Pour the batter in and smooth the top. Bake at 375°F for 30-35 minutes, until the center is set.

More Make-Ahead Breakfast Recipes

Slow Cooker Sorghum Cook it overnight in the slow cooker and wake up to a ready-to-eat hot cereal.

No-Cook Low-Sugar Raspberry Chia Jam Mix it up the night before and let the raspberries thaw in the refrigerator overnight. Stir again in the morning.

Easy No-Stir Granola Mix it up in the evening and let it bake overnight. It will be ready for breakfast.

Rate This Recipe

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Happy baking and Cooking Forward™—one delicious, plant-powered bite at a time!