Pumpkin Pie Baked Oatmeal Cups

• 1 1/2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/4 cups milk (dairy or plant-based)
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)
• Whipped cream or maple syrup (for serving)

Steps

1. 1 Preheat oven to 375°F and grease a 6-cup muffin tin.
2. 2 In a large bowl, combine oats, baking powder, pumpkin pie spice, and salt.
3. 3 In another bowl, whisk together milk, egg, pumpkin puree, brown sugar, and vanilla extract.
4. 4 Pour wet ingredients into dry ingredients and stir until just combined. Fold in nuts if using.
5. 5 Divide mixture evenly among muffin cups.
6. 6 Bake for 20-25 minutes, until set and edges are golden.
7. 7 Let cool for 5 minutes before serving with whipped cream or maple syrup.

Equipment

• Muffin tin
• Mixing bowls
• Whisk

Variations

• Add chocolate chips or dried fruit for extra sweetness.

Substitutions

• Use almond milk for a dairy-free option.
• Replace egg with a flax egg for vegan version.

Pairings

• Fresh fruit salad
• Bacon or sausage

Nutrition

Tips

• For a richer flavor, use whole milk.
• These cups can be made ahead and reheated for a quick breakfast.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave.

Serving Suggestions

• Serve with a drizzle of maple syrup and a sprinkle of extra cinnamon.
• Pair with a hot cup of coffee or tea.

FAQ