Pumpkin Cheesecake Baked Oatmeal Cups Recipe

Fall is in the air, and with it comes the irresistible aroma of pumpkin spice and everything nice! If you’re looking for a delightful breakfast treat that combines the flavors of autumn with a touch of indulgence, look no further than these Pumpkin Cheesecake Baked Oatmeal Cups. Perfect for meal prep or a cozy morning with family, these little cups will tantalize your taste buds while keeping your mornings nutritious and satisfying.

Ingredients

For the Oatmeal Base:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 2 cups milk (dairy or non-dairy)
• 1 large egg
• ¼ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions

Step 1: Prepare the Oven and Baking Tin

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to ensure easy removal of your oatmeal cups.

Step 2: Make the Oatmeal Base

In a large mixing bowl, combine the rolled oats, baking powder, pumpkin pie spice, and salt. In another bowl, mix together the milk, egg, maple syrup (or honey), vanilla extract, and pumpkin puree. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.

Step 3: Prepare the Cheesecake Swirl

In a medium bowl, beat the softened cream cheese with the sugar until creamy. Add in the egg and vanilla extract, and mix until smooth and creamy.

Step 4: Layer and Fill

Scoop the oatmeal mixture into each muffin cup, filling them about 2/3 full. Then, add a dollop of the cheesecake mixture on top of each cup. Use a toothpick or a knife to swirl the cheesecake mixture gently into the oatmeal base for a marbled effect.

Step 5: Bake

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the oatmeal cups are set and lightly golden on top. A toothpick inserted into the center should come out clean or with only a few crumbs.

Step 6: Cool and Serve

Remove the oatmeal cups from the oven and allow them to cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or store them in the refrigerator for a quick breakfast throughout the week!

Tips for Enjoyment

• Toppings: Serve these delicious oatmeal cups with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra indulgent breakfast.
• Storage: These oatmeal cups can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage—just reheat in the microwave or oven when you’re ready to enjoy!

Conclusion

These Pumpkin Cheesecake Baked Oatmeal Cups are the perfect seasonal treat to kick-start your day with a burst of flavor and nutrition. With minimal prep and a wholesome ingredient list, you can savor the delightful blend of pumpkin and cream cheese anytime. Indulge in fall’s finest flavors and enjoy these little bites of joy that your whole family will love!