Description
These baked pumpkin oatmeal cups are a surefire way to get a nutritious breakfast into your kids on those crisp and chilly school mornings during fall. You can make them ahead and stash them in your freezer for easy meal prep. They’re perfect to fuel up for a busy day with healthy ingredients. You can add chocolate chips, nuts or cranberries as you like, and they’re great for on the go or for lunch boxes, too.
Ingredients
- 1 cup Canned Pumpkin
- 1 cup Milk
- 2 Large Eggs
- 2 Tablespoons Oil
- ¼ cups Maple Syrup
- 2 Tablespoons Light Brown Sugar
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoons Salt
- 2 cups Oats
- ⅓ cups Chopped Walnuts Or Pecans, Miniature Chocolate Chips, Cranberries, Etc.
Preparation
Heat oven to 400°F (200°C). Prepare a 12-cup muffin pan with silicone liners or lightly grease them.
Whisk pumpkin, milk, eggs, oil, maple syrup, sugar, pumpkin pie spice and salt in a large bowl. Fold in oats and chopped nuts.
Evenly distribute batter between prepared muffin cups. Bake in preheated oven for about 15 minutes or until set. Cool in the pan for 10 minutes, then cool completely on a wire rack.
