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 minutes
Cook 16 minutes
Total 31 minutes
Fat 6
Carbs 27
Protein 4
Yield 12
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 Facts
Calories: 177kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Fiber: 3g | Sugar: 10g