Pumpkin Oatmeal Cups

5 from 3 votes

These pumpkin oatmeal cups make the perfect fall healthy snack! You just need a few pantry staples and these oatmeal cups are all yours!

Prep Time15

Cook Time16

Total Time31

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal cups

Servings:

Author: Linley Hanson

Ingredients

Wet

2 large eggs
1 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
1/4 cup maple syrup
2/3 cup unsweetened almond milk
2 tablespoons melted coconut oil

Dry

2.5 cups rolled oats
1/2 cup white whole wheat flour OR all-purpose gluten free flour
1.5 teaspoons pumpkin pie spice
1 teaspoon baking powder
pinch of salt
1/2 cup mini chocolate chips optional

Instructions

First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
Place dry ingredients into a large bowl and mix to combine.
Then, place all wet ingredients (minus the melted coconut oil) into a medium bowl and whisk to combine.
Add wet ingredients to dry and mix. Then, add melted coconut oil and mix again.
Spoon batter into muffin tin, filling each muffin around 3/4 of the way full. Option to sprinkle more mini chocolate chips on top, if desired.
Bake at 350ºF for 16-18 minutes.
Once fully cooked in the middle, remove from the oven and then place on a cooling rack. Let cool for at least 15 minutes before eating.

Video

[adthrive-in-post-video-player video-id="VKPrugQh" upload-date="2020-09-25T13:16:04.000Z" name="Pumpkin Baked Oatmeal Cups" description="These pumpkin oatmeal cups make the perfect fall healthy snack! You just need a few pantry staples and these oatmeal cups are all yours! "]

Notes

Storage: store in an airtight container in the refrigerator for 3-5 days.

Nutrition