Pumpkin Baked Oatmeal Cups with Apples

5 from 6 votes

Pumpkin Baked Oatmeal Cups with Apples

Pumpkin Baked Oatmeal Cups with diced apples brings the full flavor of fall into these individual hand-held bites. Perfect for a quick grab-n-go breakfast or snack. Ready in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 177kcal

Author: Jenn Sebestyen

Equipment

Ingredients

3 cups old fashioned rolled oats gluten free, if necessary
2 tablespoons flaxmeal
1 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup pure pumpkin purée
½ cup pure maple syrup
½ cup unsweetened, plain non-dairy milk
1 teaspoon pure vanilla extract
1 large apple diced; about 1 - 1 ½ cups

Instructions

Preheat the oven to 350°F.
Lightly spray a 12-cavity muffin pan with cooking spray or line the pan with liners.
In a large mixing bowl, combine the oats, flaxmeal, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk well to combine. Set aside.
In a small mixing bowl, combine the pumpkin purée, maple syrup non-dairy milk, and vanilla. Whisk well until smooth.
Pour the wet ingredients into the dry. Mix well to combine thoroughly. Be sure to scrape the bottom and sides of the bowl to incorporate fully.
Add the diced apples and mix to distribute evenly.
Fill each muffin cup all the way and press down to pack it in.
Bake for 20 to 25 minutes until oatmeal pulls away from the sides of the pan and the tops are lightly browned.
Let cool in pan for 5 to 10 minutes.
Run a knife along the edges, if needed, to help get them out. They should come out easily!

Notes

~ Use old fashioned rolled oats for the best texture. Do not use steel cut oats, they will not work.

~ Use 100% pure pumpkin purée, not pumpkin pie filling.

~ Be sure to scrape the bottom and sides of the bowl to fully incorporate all of the oat mixture.

~ Feel free to customize the add-ins to your liking. Nuts, seeds, dried fruit, or chocolate chips can all be used in addition to or instead of the diced apples. Just don't use more than 1 ½ cups of add-ins or the muffins may crumble.

~ Fill up each muffin cavity all the way to the top and pack it down tightly. This will ensure the muffins hold together well.

~ To ensure these pumpkin baked oatmeal muffins are gluten-free, use certified gluten-free oats.

~ This recipe can be made in an 8x8 baking dish instead of a muffin tin if you prefer. It will take about 10 minutes longer to bake through. You can also double the recipe for 24 muffins or a 9x13 pan.

Nutrition facts calculated per mufin.

Nutrition