Baked Pumpkin Oatmeal Cups

Calories: 247 Fat: 6 Carbs: 40 Fiber: 4 Protein: 11 Serves: 12 Total time: 35M


  • 1 1/3 cups Oatsome Oatmilk
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 2/3 cup pumpkin
  • 3 cups organic protein oats
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup chocolate chips


Preheat the oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. Whisk all of the ingredients together, except for the chocolate chips, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips. The batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top.

Bake for 25-30 minutes or until the edges are lightly browned and the tops appear set. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

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