Baked Pumpkin Chocolate Chip Oatmeal Cups Recipe
These Baked Pumpkin Chocolate Chip Oatmeal Cups are a nutritious and delicious breakfast treat, combining the warm flavors of pumpkin and autumn spices with melty chocolate chips. Made with wholesome oats and natural peanut butter, they offer a perfect balance of protein, fiber, and comforting taste. Perfect for meal prep, these easy-to-make oatmeal cups bake in the oven and make a convenient grab-and-go breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 oatmeal cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup creamy natural peanut butter (or pecan butter or almond butter)
- 2 large eggs
- 1/4 cup pure maple syrup
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat and prepare pan: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and spray them with nonstick cooking spray to prevent oatmeal cups from sticking.
- Mix wet ingredients: In a medium bowl, whisk together the pumpkin puree, peanut butter, eggs, maple syrup, almond milk, and vanilla extract until smooth and well combined.
- Add dry ingredients: Stir in the oats, baking powder, cinnamon, nutmeg, allspice, ground ginger, and salt. Mix well to combine all ingredients thoroughly.
- Fold in chocolate chips: Gently fold ⅓ cup of chocolate chips into the batter, ensuring even distribution without overmixing.
- Fill muffin liners: Evenly distribute the oatmeal batter into the prepared muffin liners. Sprinkle the remaining 2 tablespoons of chocolate chips on top of each cup.
- Bake: Bake for 25-30 minutes or until the oatmeal cups are set and lightly golden on top.
- Serve: Allow to cool slightly before serving. Optionally drizzle with your favorite nut butter for extra flavor. Makes 12 oatmeal cups.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Use gluten-free oats to make this recipe gluten-free.
- These oatmeal cups store well in an airtight container for up to 5 days in the refrigerator, or freeze for longer storage.
- Feel free to customize spices to your preference by adjusting cinnamon or adding cloves.
- Maple syrup provides natural sweetness, but honey can be used as a substitute.
