Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, pumpkin pie baked oatmeal cups. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Pie Baked Oatmeal Cups is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Pumpkin Pie Baked Oatmeal Cups is something which I’ve loved my whole life.

Baked oatmeal cups are one of my all time favorite breakfasts. You can make a big batch of them ahead of time and then just grab them in the morning for a quick and easy breakfast. My base recipe is gluten free (if made with gluten free oats) and vegan, no eggs needed for these oatmeal cups!

To begin with this recipe, we have to first prepare a few components. You can have pumpkin pie baked oatmeal cups using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Pie Baked Oatmeal Cups:

1. Make ready 2 cups old fashioned rolled oats
2. Take 1 tsp. baking powder
3. Prepare 1 tsp. pumpkin pie spice
4. Prepare 1/4 tsp. cinnamon
5. Get 1/4 tsp. salt
6. Take 1 cup milk
7. Take 3/4 cup pumpkin puree
8. Take 1/4 cup pure maple syrup or honey
9. Make ready 1 tsp. vanilla extract
10. Make ready 1 large egg
11. Get 1/2 cup coarsely chopped nuts/pumpkin seeds/chocolate chips

These Healthy Pumpkin Pie Baked Oatmeal Cups are perfect for an easy and delicious make ahead breakfast! They're loaded with so much great pumpkin pie. These baked pumpkin oatmeal cups are the perfect solution for busy mornings. Make a batch during your weekly meal prep and eat them throughout the old fashioned oatmeal - make sure you get old fashioned oats and not quick oats! pumpkin pie spice - you can make your own using my recipe, but.

Steps to make Pumpkin Pie Baked Oatmeal Cups:

1. Preheat the the over to 350°F. Grease a 12 count standard size muffin tin and set it aside.
2. In a large bowl, whisk together the milk, pumpkin puree, egg, vanilla, and maple syrup until smooth. Then fold in the oats, baking powder, pumpkin spice, cinnamon, and salt. Lastly, fold in the additional add in's, whatever you'd like them to be. Scoop the mixture evenly into the prepared muffin tins.
3. Bake for 24-28 minutes, or until lightly golden around the edges and a toothpick inserted into the centers come out clean. Then let them cool in the pan. You can serve them warm or place them in the fridge to store them until you're ready to eat them.

This mixture is like a pumpkin pie custard, or very similar to the filling of a pumpkin pie! This baked pumpkin pie oatmeal is the perfect hearty breakfast for a chilly fall morning. It has all the delicious taste of pumpkin pie, but in a healthy, easy to make ahead breakfast. My kids, who are not normally big fans of oatmeal, absolutely love this baked oatmeal! This pumpkin pie oatmeal is a great make ahead baked oatmeal to make all fall and winter.

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