Description
Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are an easy, creamy breakfast full of fall flavor. They’re perfect to make in advance!
Equipment
standard 6-cup muffin tin
Ingredients
1cupquick oats, organic preferred
1/4teaspoonkosher salt
1/2teaspoonbaking powder
1 1/2 to 2teaspoonsground pumpkin spice, if you don’t like pumpkin spice, use cinnamon
1cup plus 1/2 tablespoon almond milk, or milk of your choice
1teaspoonvanilla extract
2largeeggs, beaten
1/3cup plus 1 1/2 tablespoons low fat2% plain Greek yogurt, (I like Fage)
1/4cuppumpkin puree
6tablespoonsbrown monk fruit sweetener, or brown sugar (I used monk fruit)
1tablespoonpowdered sugar
Instructions
Preheat oven to 350F. Generously spray a standard 6-cup muffin tin with baking spray.
To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.
Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.
To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)
Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar. Whisk to combine.
When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack. Drizzle each with a little glaze and allow to cool at least another 5 minutes.
Last Step:
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