Baked pumpkin oatmeal cups with pumpkin pie spice, chocolate chips and a boost of protein from nut butter. Freezer-friendly and perfect for meal prep!
Ingredients
- Wet ingredients:
- 3/4 c pumpkin puree
- 1/2 c creamy natural peanut butter (or pecan butter or almond butter)
- 2 large eggs
- 1/4 c pure maple syrup
- 3/4 c unsweetened almond milk
- 1 tsp vanilla extract
- Dry ingredients:
- 2 c old fashioned rolled oats, gluten free if desired
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/3 c 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.