Pumpkin Oatmeal Cups
Published 9/25/2020
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These pumpkin oatmeal cups make the perfect fall healthy snack! You just need a few pantry staples and these oatmeal cups are all yours!
Healthy Pumpkin Snacks
We are all about healthy pumpkin recipes here on Fit Foodie. Especially when fall rolls around. Whether you are looking for sweet pumpkin recipes or savory pumpkin recipes we’ve got them all!
Why do we love pumpkin recipes? Here are all the reasons!
- Adding pumpkin to recipes really gets you excited for fall.
- You can add an extra serving of vegetables to any recipe by adding pumpkin puree!
- People get really excited about pumpkin recipes and we like making people happy!
Everything You Need to Make these Cups
It is quite easy to make a big batch (or a double batch) of these oatmeal cups! Below is everything you need to make this delicious fall treat.
- rolled oats: we recommend using rolled oats, but you can sub quick cooking oats in any of our baked oatmeal recipes.
- pumpkin puree: We like to use libbys organic canned pumpkin! Feel free to use whatever pumpkin puree you have, just be sure you don’t accidentally buy pumpkin pie filling!
- eggs: you need 2 large eggs for this recipe. If you’re looking for a baked oatmeal recipe sans eggs, check out our vegan baked oatmeal HERE.
- maple syrup: maple syrup gives these oatmeal cups a warm, fall flavor. Option to sub for another liquid sweetener.
- coconut oil: A little coconut oil goes a long way for this recipe! Make sure that you melt your coconut oil before measuring it to get an accurate measure.
- almond milk: for this recipe, any kind of milk or liquid will work.
- chocolate chips: We added a little sweetness to these oatmeal cups with mini chocolate chips. Feel free to omit them or use normal chocolate chips.
- flour: Because we use pumpkin puree in this recipe, it needed a binder. We used white whole wheat flour for our binder to firm up these oatmeal cups.
How to Store Oatmeal Cups
After you’ve mixed up a big batch of these oatmeal cups, you can go right ahead and eat them or store them!
Refrigerate
After you have baked these oatmeal cups, let them cool completely before placing them in an airtight container and placing them in the refrigerator. We do suggest refrigerating them because there is pumpkin in them!
You can keep them in the refrigerator for up to 7 days.
Can I freeze these oatmeal cups?
Yes, you can freeze these oatmeal cups. After they have cooled, place them in a freeze safe container and place them in the freezer. You can keep them in the freezer for up to 3 months.
Pumpkin Oatmeal Cups
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.
Tips & Notes
- Storage: store in an airtight container in the refrigerator for 3-5 days.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you use whey protein powder instead of the flour? I want to add protein to the recipe so if I can’t sub for the flour, what should I do to add it? Thank you in advance for your time and great recipes!!
Has anyone tried omitting the oil since pumpkin can be used as a substitute for oil anyway?
Has anyone calculated the nutritional info for these? Thought I’d save myself the trouble if so. Thanks!
Wanted to try another FFF oatmeal cups recipe but only had the ingredients for this one on hand- glad I tried it, very yummy. Def tastes like fall and a good way to use up an open can of pumpkin in the fridge and the end of a bag of chocolate mini chips! Very dense like an oatmeal cup versus fluffy like a muffin, so these will be the perfect workday breakfast on the go for me- would be lovely paired with a chai latte and piece of fruit or hard boiled egg! Can’t wait to try the other oatmeal cup flavors! Made recipe verbatim with the exception of using 2% cow milk, and they came out looking exactly as pictured.
We eat pumpkin year-round 😛