Pumpkin Spice Baked Oatmeal Cups

Here's a fall version of one of my favorite breakfast recipes. This time it features the classic pumpkin pie spice, but also ginger, cinnamon, and vanilla. 'Tis the season for pumpkin flavored everything!

Course Breakfast

Cuisine American

Keyword Baked Oatmeal, Pumpkin

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 128kcal

Ingredients

1 2/3 cups rolled oats
1/2 cup sugar
1/2 cup dried cranberries plus more for topping (optional)
1/2 cup pepitas plus more for topping (optional)
3 tbsp crystallized ginger, finely chopped
2 tbsp ground flax seed
1 1/2 tsp baking powder
3/4 tsp pumpkin pie spice
3/4 tsp cinnamon
1/2 tsp kosher salt
3/4 cup pureed pumpkin
2 large eggs, lightly beaten
1 2/3 cup whole milk
1 1/2 tsp vanilla extract

Instructions

Chop the crystallized ginger if needed. If the dried cranberries are large, chop as needed until all are a similar size. Prepare a muffin tin and preheat the oven to 350 degrees F.
Mix the dry ingredients in a large mixing bowl: oats, sugar, cranberries, pepitas, flax seed, baking soda, spices, and salt.
Mix the wet ingredients together separately: eggs, milk, and vanilla. Once combined, add the pureed pumpkin and mix until thick and smooth. Pour over the dry ingredients and stir to combine. The mixture should be very wet. Top with additional cranberries and pepitas if desired.
Carefully spoon into the prepare muffin tin, filling each cup close to the top. Bake 30 minutes or until the tops begin the brown. The muffins should rise slightly and appear fully baked.
Remove from oven and allow to cool before serving.

Notes

Store leftover baked oatmeal cups in the refrigerator in a sealed container or individually wrapped. To reheat, microwave in 10-15 second increments until heated through.

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