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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!

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Baked Pumpkin Chocolate Chip Oatmeal Cups | Ambitious Kitchen

Wet ingredients:

pumpkin puree

creamy natural peanut butter (or pecan butter or almond butter)

large eggs

pure maple syrup

unsweetened almond milk

vanilla extract

Dry ingredients:

old fashioned rolled oats, gluten free if desired

baking powder

cinnamon

nutmeg

allspice

ground ginger

salt

chocolate chips, plus 2 tablespoons for sprinkling on top

oven

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.