Pumpkin Baked Oatmeal Cups
Ingredients
Wet Ingredients
-
2
large
eggs
-
1
cup
unsweetened pumpkin puree
-
1
teaspoon
vanilla extract
-
¼
cup
maple syrup
-
⅔
cup
unsweetened almond milk
-
2
tablespoons
melted coconut oil
Dry Ingredients
-
2½
cups
rolled oats
-
½
cup
white whole wheat flour or all-purpose gluten-free flour
-
1½
teaspoons
pumpkin pie spice
-
1
teaspoon
baking powder
-
a pinch
salt
-
½
cup
mini chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- Mix the dry ingredients in a large bowl.
- In a separate medium bowl, whisk together the wet ingredients (excluding the melted coconut oil).
- Combine the wet and dry ingredients, then add the melted coconut oil and mix again.
- Spoon the batter into the muffin tin, filling each cup about ¾ full. Optionally sprinkle more mini chocolate chips on top.
- Bake for 16-18 minutes until fully cooked in the middle.
- Remove from the oven and let cool for at least 15 minutes before eating.
Nutrition Facts (estimated)
Servings
12
Calories
177
Total fat
6g
Total carbohydrates
27g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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