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- 2 cups rolled oats - 1 cup pumpkin puree - 2 cups almond milk (or any milk of choice) For this recipe, the base starts with rolled oats. They give each cup a hearty texture. Pumpkin puree adds a rich flavor and moisture. Almond milk blends well, but any milk will work. - 1/4 cup maple syrup - 1/4 cup brown sugar - 1/4 cup coconut oil, melted The maple syrup brings a natural sweetness. Brown sugar adds a hint of caramel flavor. Melted coconut oil keeps the oatmeal cups moist and gives a slight coconut taste. - 2 teaspoons vanilla extract - 2 teaspoons baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped nuts (walnuts or pecans) - Optional: 1/2 cup raisins or chocolate chips Vanilla extract enhances the overall flavor. Baking powder makes the cups rise and stay fluffy. The spices, like cinnamon and nutmeg, provide that cozy, warm taste of fall. Salt balances the sweetness perfectly. You can add nuts for crunch or raisins for extra sweetness. Chocolate chips are a fun option, too! - Preheat your oven to 350°F (175°C). - Grease a muffin tin or line it with paper liners. - In a large bowl, combine 2 cups rolled oats, 2 teaspoons baking powder, and spices. - Use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt. - In another bowl, whisk together 1 cup pumpkin puree, 2 cups almond milk, and 1/4 cup maple syrup. - Add 1/4 cup brown sugar, 1/4 cup melted coconut oil, and 2 teaspoons vanilla extract. - Pour the wet mixture into the dry ingredients and mix well. - If you want, fold in 1/2 cup chopped nuts or 1/2 cup raisins or chocolate chips. - Evenly scoop the mixture into the muffin tin. - Fill each cup about 3/4 full for best results. - Bake for 25-30 minutes. Check if they are golden and a toothpick comes out clean. - Let them cool for 5 minutes in the tin before moving them to a wire rack. To get the best texture for your pumpkin spice baked oatmeal cups, measure your oats and liquids carefully. Too much liquid can make them soggy, while too little can dry them out. Mix the batter just until combined. Overmixing can lead to dense cups that aren't fluffy. These oatmeal cups taste great warm. Top them with Greek yogurt or almond butter for a creamy touch. For extra flavor, add a sprinkle of cinnamon on top. This simple addition makes each bite even more delightful. Use a standard muffin tin for the best results. Silicone muffin pans can also work well, as they help with easy removal. A good set of measuring cups and spoons is key for precise ingredient amounts. A whisk helps blend the wet ingredients smoothly. {{image_2}} You can make these oatmeal cups fit special diets. For a dairy-free option, use almond or oat milk. Both work just as well as regular milk. If you are gluten-free, use certified gluten-free oats. This way, everyone can enjoy these tasty treats. Want to switch up the flavor? Try adding spices like clove or allspice. These spices bring a warm twist. You can also mix in fruits like cranberries or apples. They add sweetness and a nice chew. Both options make your oatmeal cups unique and exciting. You can change the texture easily. Experiment with different nuts or seeds. Walnuts and pecans work great, but feel free to try others. If you want a sweet touch, swap chocolate chips for peanut butter chips. This change adds a creamy flavor that pairs well with pumpkin spice. Store your pumpkin spice baked oatmeal cups in an airtight container. This keeps them fresh and tasty. You can place them in the fridge for easy access. If you want to save them for later, the freezer is a great option too. Just make sure to wrap each cup tightly before freezing. When it's time to enjoy your oatmeal cups again, here are the best methods for reheating. The microwave is quick and simple. Heat each cup for about 30 seconds. Check and add a few more seconds if needed. If you prefer the oven, preheat it to 350°F (175°C). Place the cups on a baking sheet and warm them for about 10 minutes. In the fridge, these oatmeal cups last about 5 to 7 days. If you freeze them, they can last up to 3 months. Just remember to label the container with the date. This way, you always know when they were made. Enjoy these delicious treats anytime! You can use quick oats, but the texture will change. Rolled oats are thicker and give a chewier bite. Quick oats absorb liquid faster, which may make your cups softer. If you prefer a firmer cup, stick with rolled oats. If you use quick oats, reduce the baking time slightly. Look for a golden color on top. You can also do the toothpick test. Insert a toothpick into the center of a cup. If it comes out clean, they are ready. This means the mixture is cooked through. If it has wet batter on it, bake for a few more minutes. Yes, you can make these cups in advance. Prepare the mixture and fill the muffin tin, then cover it and refrigerate overnight. Bake them in the morning for a fresh taste. For storage, keep them in an airtight container. They last up to five days in the fridge. These oatmeal cups are easy to make and tasty. We covered essential ingredients, mixing steps, and baking tips. Don't forget to try different flavors and variations. You can store them conveniently for later, too. Enjoy them warm for a great start to your day. Experiment with toppings and fillings to find your favorite combo. With simple steps, you can create a delicious snack or breakfast. Try these out and make them your own!

Pumpkin Spice Baked Oatmeal Cups

Indulge in the cozy flavors of fall with these Pumpkin Spice Baked Oatmeal Cups! Perfect for a quick breakfast or snack, these delightful cups are made with wholesome ingredients like oats, pumpkin puree, and spices. They're easy to make, just mix, bake, and enjoy! Click to explore the full recipe and whip up a batch that will warm your heart and fill your home with delicious aromas. Don't miss out on this tasty treat!
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Ingredients
  

2 cups rolled oats

1 cup pumpkin puree

2 cups almond milk (or any milk of choice)

1/4 cup maple syrup

1/4 cup brown sugar

1/4 cup coconut oil, melted

2 teaspoons vanilla extract

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.

    In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well and set aside.

      In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, brown sugar, melted coconut oil, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the nuts and dried fruit or chocolate chips if using.

          Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.

            Bake in the preheated oven for about 25-30 minutes or until the tops are slightly golden and a toothpick inserted comes out clean.

              Let the oatmeal cups cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 12

                  - Presentation Tips: Serve the oatmeal cups warm with a dollop of Greek yogurt or almond butter on top, and sprinkle with additional cinnamon for an inviting look. Store leftovers in an airtight container for easy breakfasts throughout the week!