Baked Pumpkin Oatmeal Cups
User Reviews
4.1
Baked Pumpkin Oatmeal Cups
Description
This recipe for Baked Pumpkin Oatmeal Cups uses old fashioned oats mixed with pumpkin pie spice and baking powder, combined with liquid ingredients including pumpkin puree, almond milk, eggs, vanilla, coconut oil, and maple syrup. The batter is gently mixed with pecans or walnuts and chocolate chips or raisins, then portioned into muffin cups and baked until set. The resulting cups have a soft, slightly cakey texture with moist richness from pumpkin and balanced sweetness from maple syrup.
The cups provide a convenient, portion-controlled way to enjoy baked oatmeal with seasonal flavors. They work well for make-ahead breakfasts or snacks and can be eaten warm or at room temperature. The inclusion of flaxseed adds a subtle nutty element.
For those wishing a vegan version, flax eggs can replace regular eggs, and dairy-free chocolate chips or raisins can be used to maintain dietary preferences. The cups keep well refrigerated for about a week and can be frozen for longer storage, making them practical to prepare in advance and reheat.
Ingredients
- 2 ½ cups old fashioned oats not quick oats
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon Flaxseed ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt sea salt
- 2 cups almond milk unsweetened vanilla
- 1 cup pumpkin puree homemade or canned
- ⅓ cup egg liquid egg whites or 2 whole eggs
- 1 Tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- ⅓ cup pecans or walnuts
- ½ cup chocolate chips or raisins
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper or silicone cupcake liners.
- In a bowl mix together oats, flaxseed, pumpkin pie spice, baking powder and salt.
- In a large bowl whisk together pumpkin, egg whites, vanilla, coconut oil and maple syrup until combined.
- Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
- Gently stir in your mix-ins (pecans, walnuts, raisins or chocolate chips).
- Scoop mixture evenly into muffin cups using a ½ cup measuring cup. Batter should fill 9-10 muffin cups.
- 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.
- Store cups in an airtight container in the refrigerator (for a week) 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.
- 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!
- To store, place baked oatmeal cups in an air-tight container in the fridge for up to 1 week or freezer for up to 3 months.
Notes
- Use ground flaxseed mixed with water as a vegan egg substitute if desired.
- Choose dairy-free chocolate chips or raisins for a vegan-friendly version.
- Maple syrup can be substituted with other liquid sweeteners or vanilla liquid stevia as preferred.
- Store baked oatmeal cups in an airtight container in the refrigerator for up to one week or freeze for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 185kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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