Print
pumpkin oatmeal cups

Pumpkin Oatmeal Cups

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: 15 minutesCook: 16 minutesTotal: 31 minutes
Yield 12 1x

Ingredients

Wet

Dry

  • 2.5 cuprolled 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

  1. First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
  2. Place dry ingredients into a large bowl and mix to combine.
  3. Then, place all wet ingredients (minus the melted coconut oil) into a medium bowl and whisk to combine.
  4. Add wet ingredients to dry and mix. Then, add melted coconut oil and mix again.
  5. 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.
  6. Bake at 350ºF for 16-18 minutes.
  7. 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.
Author: Lee FunkeCategory: BreakfastMethod: OvenCuisine: AmericanDiet: Gluten Free