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pumpkin zucchini oatmeal cups

Pumpkin Zucchini Oat Cups

Maggie Michalczyk, RDN
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! 
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins


  • 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
  • cup maple syrup
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray.
  • In a medium bowl whisk the oats, flax seeds, pumpkin pie spice or cinnamon, and baking powder.
  • In a separate bowl whisk together the eggs, pumpkin puree almond milk, maple syrup. Fold in the shredded zucchini.
  • 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.
  • Fold in the chocolate chips.
  • Use a cookie scoop to portion out the batter in the muffin tin. 
  • 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! 
  • 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. 
Keyword pumpkin zucchini oatmeal cups