These Pumpkin Spice Oat Cups are a no-bake dessert INFUSED with cozy fall flavors like maple syrup, butterscotch, and (of course) pumpkin spice! They’re chewy, sweet, and can be made in advance, which means you can have them on hand in your freezer for a sweet fall treat anytime.
After our OG peanut butter oat cups went viral on the internet (and in your hearts!), we had to take things up a notch in honor of all things AUTUMN with these delicious pumpkin spice oat cups. They’re our latest addition to this no-bake dessert obsession.
If you haven’t tried our monster cookie oat cups or our caramel delite oat cups you might as well make a batch of those when you’re whipping up these pumpkin spice oat cups 😀 You can never have TOO many oat cups in your freezer if you ask us.
The best thing about no-bake desserts is that they are EASY PEASY. You’ll make the oat layer, add it to your muffin pan, make your melted chocolate topping, and spoon that on top. All that’s left to do after that is freeze for 30 minutes, and it’s time to indulge.
- Quick-cooking oats: We prefer using quick-cooking oats as it provides the best taste and texture.
- Maple syrup: This adds a delicious natural sweetness and pairs perfectly with the pumpkin spice flavor!
- All-natural cashew butter: Make sure to get drippy all-natural cashew butter. You can also substitute with almond or peanut butter.
- Pumpkin pie spice: This is the key to getting that cozy pumpkin flavor in every bite!
- Walnuts: These add a nice crunch, but feel free to substitute with your favorite nuts or leave them out altogether.
- Semi-sweet chocolate chips: Melted chocolate adds the perfect finishing touch to these oat cups. Our fav is dark chocolate!
- Coconut oil: This helps the chocolate set and adds some healthy fats to your treat.
- Butterscotch chips: Optional, but highly recommended for an extra crunch and burst of flavor!
- Muffin pan w/ liners: You’ll need a standard-size muffin pan and liners to make these cups. If you have a silicone muffin tin, that will work, too!
Reusable
Silicone Muffin Mold
Here’s our favorite silicone muffin mold to use for baking and no-bake desserts!
You bet! We used chocolate chips, but you can use chopped chocolate pieces. And if you’d rather have milk chocolate instead of dark, go for it! And some people prefer white chocolate with pumpkin flavored desserts, so feel free to sub for white chocolate chips if that sounds good to ya!
We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these oats. Quick-cooking oats are smaller and softer, which works much better in this recipe.
try it!
Homemade Pumpkin Pie Spice
Make our homemade pumpkin pie spice for these oat cups. You’ll love it!
here’s a tip!
Be sure you let the oat cups set and firm up long enough before storing them in the freezer. If you don’t, they may be a little too soft and fall apart when you remove them from the muffin liners.
If you find yourself with leftover oat mixture when filling the muffin liners, you can just add more to each liner until it’s all used up. It’s better to have extra oat cups than not enough!
You can store these pumpkin spice oat cups in the refrigerator for up to 5 days or in the freezer for up to 3 months. Just be sure to let them set before transferring into an airtight container or bag and storing in the freezer.
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Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
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First, make the oat layer. Add the quick-cooking oats, maple syrup, cashew butter, and walnuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
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Melt the chocolate chips and coconut oil together in a microwave safe bowl. Heat the mixture in 20 second intervals, stirring after each interval until silky and smooth.
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Scoop 2-3 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Top each cup with chopped butterscotch chips.
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Place the muffin pan in the freezer for 20-30 minutes to set.
- We used chocolate chips, but you can use chopped chocolate pieces.
- If you don’t like dark chocolate, you can use milk chocolate instead.
- We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these oats.
- Be sure you let the oat cups set and firm up long enough before storing them.
Calories: 223 kcal, Carbohydrates: 22 g, Protein: 4 g, Fat: 14 g, Fiber: 3 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
