Pumpkin Chocolate Oatmeal Cups
12 servings
35 min
Pumpkin baked oatmeal is perfect for breakfast or as a healthy dessert. Whip it up in just thirty minutes for a fun breakfast the whole family will love. Freeze or refrigerate leftovers and reheat simply by microwaving for 30-60 seconds!
Pumpkin Chocolate Chip Baked Oatmeal Cups
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WHAT YOU’LL NEED:
- Pumpkin Purée: our star of the show!
- Eggs: to add flavor and fluff.
- Cinnamon & nutmeg: spice it up!
- Vanilla extract: pure vanilla extract is best but imitation will also work.
- Baking powder: leavening agent for your bake.
- Almond milk: or milk of choice.
- Salted butter: adds delicious flavor and moistens your oatmeal.
- Maple syrup: agave or honey are also tasty!
- Whole grain oats: quick oats can also be used but may result in a dryer final product.
- Dark chocolate chips: I typically like using the Ghirardelli brand.
- Chopped pecans: for some crunch!
Pumpkin Chocolate Chip Baked Oatmeal Cup
Pumpkin Chocolate Oatmeal Cups – A Quick Overview:
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Preheat your oven to 400°F.
- Measure pumpkin, eggs, cinnamon, nutmeg, vanilla and baking powder into a large mixing bowl and whisk to combine. Then add milk, syrup and melted butter. Whisk again.
- Mix in chocolate chips and pecans.
- Line a 12 count muffin pan and lightly grease with non-stick cooking spray.
- Portion batter into each cavity.
- Bake for 20-25 minutes.
- Allow to cool and enjoy!
HANDY TIPS:
- I really love and highly recommend reusable silicone muffin pan liners. They work so well with this recipe (and many others) and completely eliminate sticking. Pictured below are the liners I purchased. They’re affordable, cute and even dishwasher safe – one of the best things I’ve added to my kitchen arsenal in a long time!
Some more healthy fall baking inspiration!
Pumpkin Chocolate Oatmeal Cups
Recipe details
- 12 servings
- Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
Show Nutrition Info
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Thank you! Definitely saved.