Pumpkin Pie Soft-Baked Oatmeal Cups
These delicious oatmeal cups capture the essence of fall with warm spices and creamy pumpkin, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 1.50 cups old-fashioned rolled oats
- 1.00 tbsp ground flax seed
- 1.00 tbsp ground cinnamon
- 0.50 tsp baking powder
- 0.50 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 0.25 cup canned pumpkin
- 0.75 cup eggs (about 3 large)
- 1.00 cup Plain Nonfat Greek yogurt
- 2.00 tbsp unsweetened almond milk
- 1.00 tsp alcohol-free vanilla extract
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line a muffin tin with 8 paper liners or lightly coat with nonstick spray.
- In a large bowl, combine all the dry ingredients: oats, flaxseed, cinnamon, baking powder, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin, eggs, yogurt, almond milk, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until fully combined. Allow it to sit for 5 minutes to thicken slightly.
- Spoon the mixture evenly into the prepared muffin cups.
Baking
- Bake for 25–28 minutes or until the tops are set and lightly golden.
- Let them cool for 5 minutes before removing from the tin. Serve warm or store them in the fridge for up to 5 days.
Notes
For the best results, use measuring cups designed for dry ingredients when measuring oats and flour; this ensures accuracy. If you prefer a sweeter cup, add a bit of honey or maple syrup to the wet mixture. Do not overmix the batter for a light and fluffy texture.