Pumpkin Baked Oatmeal Cups
This "grab and go" breakfast is a perfect fall treat that your whole family will love!
Servings 12 oatmeal cups
Ingredients
- 2 eggs
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree Make sure this is pumpkin puree and not pumpkin pie filling
- 1 tsp vanilla extract
- 1 1/4 cup milk I use oat milk, but you can use cow's milk or almond milk
- 3 cups quick oats
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- pinch salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 12 cup muffin tin.
- In a large bowl mix together your 2 eggs, brown sugar, pumpkin puree, and vanilla.
- Add in your milk and stir again.
- Add the quick oats, baking powder, nutmeg, ginger, cinnamon, and pinch of salt.
- Mix well.
- Fold in your 1 cup of chocolate chips.
- Fill a muffin tin with the batter. you want to fill them close to the top because they will only puff up a bit, but won't rise a whole lot.
- Pop it in the oven and cook for 30 minutes, or until the edges are starting to look toasty brown.
- Take them out and let them cool. You can enjoy these warm or cool.