Baked Pumpkin Chocolate Chip Oatmeal Cups
Baked pumpkin chocolate chip oatmeal cups are healthy, freezer-friendly, and perfect for breakfast or snacks.
Equipment
- Mixing bowls
- Wooden spoon or spatula
- 12-cup muffin tin
- Paper liners or nonstick spray
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- ¾ cup pumpkin puree
- ½ cup creamy natural peanut butter or almond/pecan butter
- 2 large eggs
- ¼ cup pure maple syrup
- ¾ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats gluten-free if desired
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅓ cup chocolate chips plus 2 tablespoons for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
- In a medium bowl, whisk together pumpkin puree, nut butter, eggs, maple syrup, almond milk, and vanilla extract until smooth.
- In a separate bowl, combine oats, baking powder, cinnamon, nutmeg, allspice, ginger, and salt.
- Fold the dry mixture into the wet ingredients until just combined. Stir in ⅓ cup chocolate chips.
- Spoon batter evenly into the muffin tin, filling each about ¾ full. Sprinkle with extra chocolate chips.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the oatmeal cups cool for at least 5 minutes in the pan before transferring to a cooling rack.
- Serve warm or store for later.
Notes
- Carbohydrates: 23g
- Protein: 6g
- Fat: 10g
- Saturated Fat: 2.5g
- Fiber: 4g
- Sugar: 10g
