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To make Pumpkin Spice Baked Oatmeal Cups, gather these simple 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 melted coconut oil - 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 These ingredients come together to create a warm and tasty breakfast. The oats give a hearty base. Pumpkin puree adds flavor and nutrition. Almond milk keeps it creamy. Sweeteners bring sweetness without being overpowering. The spices create that cozy pumpkin spice taste. Optional add-ins like nuts or chocolate chips let you customize your cups. You can mix and match according to your taste. This recipe is flexible and fun! - Preheat your oven to 350°F (175°C). - Prepare a muffin tin by greasing it or lining it with paper liners. - In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt. Mix them well. - In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, brown sugar, melted coconut oil, and vanilla extract until smooth. - Gradually pour the wet mixture into the dry ingredients. - Stir gently until everything is well combined. - If you want, fold in the chopped nuts and raisins or chocolate chips for extra flavor. - Using a spoon, fill each muffin cup about 3/4 full with the mixture. - Bake in the oven for about 25-30 minutes. - Check for doneness by inserting a toothpick in the center. It should come out clean. - Let the oatmeal cups cool in the pan for 5 minutes before moving them to a wire rack. To achieve the perfect texture, watch the baking time closely. Each oven is unique. Check the cups at 25 minutes. They should look golden and firm. If they jiggle too much, bake for a few more minutes. This will help you avoid dry or soggy spots. I love serving these cups warm. A dollop of Greek yogurt adds a nice creaminess. You can also try almond butter for a nutty twist. If you want a warm, inviting look, sprinkle extra cinnamon on top. For a vegan option, use almond milk or any plant-based milk. You can also substitute maple syrup with agave syrup. If you like it less sweet, cut back on the brown sugar. Adjusting sweetness works well with your taste. {{image_4}} You can change the taste of your pumpkin spice baked oatmeal cups. Adding cardamom gives it a warm, spicy twist. You can also mix in different nuts. Try almonds or hazelnuts for a crunchy bite. Each nut adds a unique flavor, making your cups even more enjoyable. If you want your oatmeal cups less sweet, reduce the brown sugar. You can also use sugar alternatives like honey or agave syrup. These options keep the flavor rich without the extra sugar. Adjusting sweetness helps tailor the recipe to your taste and health goals. Incorporating seasonal fruits or nuts can keep your oatmeal interesting. During fall, try adding diced apples or pears for a fresh touch. In winter, walnuts or dried cranberries add a festive feel. These modifications let you enjoy the flavors of each season in every bite. To keep your pumpkin spice baked oatmeal cups fresh, store them in the fridge. Place the cooled cups in an airtight container. This helps keep them moist and tasty. If you want to save some for later, freezing is a great option. Wrap each cup tightly in plastic wrap or foil. Then, place them in a freezer-safe bag or container. Reheating these oatmeal cups is easy. You can use the microwave for quick warming. Heat each cup for about 30 seconds to 1 minute. Alternatively, you can use the oven. Preheat it to 350°F (175°C). Place the cups on a baking sheet and warm them for about 10 minutes. This method helps maintain their texture. In the fridge, the oatmeal cups last about 5 days. Make sure they are well-sealed to prevent drying out. If you freeze them, they can last up to 3 months. Just remember to label your containers with the date. This way, you’ll know when to enjoy them! Yes, you can make these oatmeal cups ahead of time. Prepare the batter and fill the muffin tin. Cover it and store it in the fridge overnight. Bake the next morning for a quick breakfast. You can tell the oatmeal cups are done when they turn golden brown on top. Insert a toothpick in the center. If it comes out clean, they are ready to enjoy. Yes, you can swap pumpkin puree with applesauce or mashed banana. Both options add moisture and sweetness, but they will change the flavor slightly. If you don’t have maple syrup, honey or agave syrup works well. You can also use coconut sugar or any sweetener you prefer. Yes, these oatmeal cups can be gluten-free. Just use certified gluten-free rolled oats. This way, you can enjoy a safe and tasty breakfast. These oatmeal cups are easy to make and taste great. You learned about the ingredients, steps to bake, and tips to get it right. You can change flavors and even store them for later. Enjoy serving them warm or with your favorite toppings. Baking these cups is a fun way to enjoy healthy food at home. Try them out and share with friends and family. You’ll love how simple and tasty they are!

Pumpkin Spice Baked Oatmeal Cups

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Baked Oatmeal Cups! Made with wholesome ingredients like pumpkin puree, rolled oats, and warm spices, these cups are perfect for breakfast or a snack. Easy to prepare and packed with flavor, they're a delightful way to start your day. Click through to explore the full recipe and enjoy this tasty autumn treat that’s ideal for meal prep!
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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
 

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly or lining it with paper liners to ensure easy removal of the oatmeal cups.

    In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt. Mix these dry ingredients thoroughly to ensure an even distribution of flavors and set the bowl aside.

      In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, brown sugar, melted coconut oil, and vanilla extract. Continue whisking until the mixture is smooth and fully combined.

        Gradually pour the wet mixture into the dry ingredients bowl. Stir gently until everything is well combined. If desired, fold in the chopped nuts and raisins or chocolate chips for added texture and flavor.

          Using a spoon or a ladle, evenly distribute the mixture into the prepared muffin cups, filling each about 3/4 full to allow for slight rising during baking.

            Place the muffin tin in the oven and bake for approximately 25-30 minutes. The oatmeal cups are ready when they turn slightly golden on top and a toothpick inserted in the center comes out clean.

              Once baked, let the oatmeal cups cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

                Vorbereitungszeit: 10 Minuten | Gesamtzeit: 40 Minuten | Portionen: 12

                  - Präsentationstipps: Serve the oatmeal cups warm, topped with a generous dollop of Greek yogurt or creamy almond butter. For an extra touch, sprinkle with additional cinnamon for a warm, inviting look. Store any leftovers in an airtight container in the fridge for quick and delicious breakfasts all week long!