Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Four baked pumpkin oatmeal cups on a plate and one on the table next to the plate. Oatmeal cups are topped with chocolate chips and walnuts.

Baked Pumpkin Oatmeal Cups


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10

Description

These pumpkin oatmeal cups make on-the-go oatmeal so easy! The pumpkin spice flavor is delicious and perfect for fall.


Ingredients

  • 2 1/2 cups old fashioned oatmeal (not quick oats)
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 cups unsweetened vanilla almond milk
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • ⅓ cup liquid egg whites (or 2 flax eggs)*
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup*
  • 1/3 cup pecans or walnuts
  • 1/2 cup chocolate chips or raisins (use dairy-free chocolate chips for vegan)

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper or silicone cupcake liners.
  2. In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
  3. In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
  4. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  5. Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
  6. Scoop mixture evenly into muffin cups using a 1/2 cup measuring cup. Batter should fill 9-10 muffin cups.
  7. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as they cool and if you try to remove them from the pan too soon, they will fall apart.
  8. Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.
  9. To serve, I like to cut them in half, reheat in the toaster oven and spread on a layer of almond butter. They can also be eaten at room temperature or straight from the fridge. They’re tasty at pretty much any temperature!

Notes

  • For vegan cups: make the flaxseed eggs, whisk together 2 Tablespoons of ground flaxseed with 6 Tablespoons of water. Set aside to gel and use this instead of the egg whites. And be sure to use dairy-free chocolate chips or raisins.
  • If you don’t have egg whites and want to use large eggs, use 2 large eggs instead of the 1/3 cup of egg whites.
  • For lower sugar cups: use 1/4-1/2 teaspoon vanilla liquid stevia instead of the maple syrup.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 185
  • Sugar: 9g
  • Fat: 7g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 5g

Keywords: pumpkin oatmeal cups, baked pumpkin oatmeal cups