Description
These delightful Pumpkin Baked Oatmeal Cups are subtly sweet, wonderfully spiced, and packed with wholesome goodness, making them the perfect fall treat for breakfast or snack time.
Ingredients
Scale
- 2 cups rolled oats (use gluten-free oats if necessary)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin tin by greasing it or lining with paper liners.
- Mix the rolled oats, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together the pumpkin puree, eggs, honey (or maple syrup), almond milk, and vanilla extract in a separate bowl.
- Combine the wet ingredients with the dry ingredients until just incorporated.
- Add chopped pecans if using, and gently fold them into the mixture.
- Portion the mixture into the muffin cups, filling each one almost to the top.
- Bake for 20-25 minutes, until set and lightly golden on top.
- Cool for 5 minutes in the muffin tin before transferring to a wire rack.
Notes
These oatmeal cups can be made ahead of time and stored in the fridge or freezer for convenience. You can also customize the ingredients to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg