Baked pumpkin oatmeal cups made with your favorite nut butter, cozy spices, oats, pure maple syrup and chocolate chips. These easy pumpkin oatmeal cups have a boost of protein and are are naturally sweetened. Freezer-friendly and perfect for meal prep breakfasts and snacks!
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ground ginger and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
To freeze oatmeal cups: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.