pumpkin zucchini oatmeal cups

Pumpkin Zucchini Oat Cups

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast recipes
  • Method: bake
  • Cuisine: american


Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too. I highly recommend a dollop of nut butter on top! 



  • 2 ¾ cup old-fashioned oats
  • 2 tbsp. ground flax seed
  • 2 tsp. pumpkin pie spice or cinnamon
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup pumpkin puree
  • 1 cup shredded zucchini, excess moisture squeezed off with a paper towel
  • 2 eggs
  • 1 cup unsweetened almond milk
  • ⅓ cup maple syrup
  • 1 cup semi-sweet chocolate chips 


  1. Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray.
  2. In a medium bowl whisk the oats, flax seeds, pumpkin pie spice or cinnamon, and baking powder.
  3. In a separate bowl whisk together the eggs, pumpkin puree almond milk, maple syrup. Fold in the shredded zucchini.
  4. Add the wet ingredients to the dry ingredients, mix together and let stand for about 5 minutes so that the oats soak up some of the moisture.
  5. Fold in the chocolate chips.
  6. Use a cookie scoop to portion out the batter in the muffin tin. 
  7. Bake for 25 minutes, remove from oven and let cool in the muffin tin for an additional five minutes. Use a butter knife to pop the oatmeal cups out of the muffin tin and enjoy! 
  8. Reheat for a few minutes in the microwave the next day. I highly recommend adding nut butter on top! 


Store covered in the fridge for 3-4 days or freeze for maximum freshness. 

Keywords: pumpkin zucchini oatmeal cups