Baked Pumpkin Chocolate Chip Oatmeal Cups
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!
Servings 12 oatmeal cups
Calories 191cal
Ingredients
- Wet ingredients:
- ¾ cup pumpkin puree
- ½ cup creamy natural peanut butter (or pecan butter or almond butter)
- 2 large eggs
- ¼ cup pure maple syrup
- ¾ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Dry ingredients:
- 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 sprinkling on top
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1oatmeal cup | Calories: 191cal | Carbohydrates: 22.6g | Protein: 5.5g | Fat: 10.1g | Saturated Fat: 2.7g | Fiber: 3.6g | Sugar: 10.2g