Pumpkin Oatmeal Cups

http://greenlitebites.com/2010/10/10/pumpkin-oatmeal-cups/
20101010_pumpkinOatmealCups1

It’s fall! Can’t you tell by my recent posts? Breads, soups, butternut squash, oatmeal, sweet potatoes and PUMPKIN have been dominating my thoughts and this morning was no different. I woke up with a craving for pumpkin and I decided to make a variation of my Banana Oatmeal Cups specifically for the season.

Boy I’m glad I took a shot! These came out fantastic! Moist portable pumpkin oatmeal muffins with just a touch of sweetness. They are super easy to make, easy to eat and me and the little guy absolutely loved them.

Here’s what we did… Pumpkin Oatmeal Cups

  • 1 15oz can of pumpkin (420g)
  • 1/2 cup vanilla Almond milk (I used unsweetened)
  • 2 eggs
  • 1 tbsp Baking powder
  • 3 cups (240g) Old Fashion or Rolled Oats
  • 1 tbsp pumpin pie spice
  • 1/3 cup of brown sugar or sugar in the raw

Preheat oven to 375 degrees

Mix all ingredients together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Pumpkin Oatmeal Cups - inside

We were having fun taking pictures this morning but my bad photography skills only resulted in this one. A little blurry but fun. :)

Approx Nutritional Information per serving
Servings Amt per Serving
15 1 Oatmeal Cup
Calories Fat Fiber WWPs
97 2g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
6g 0g 18g 4g
71 comments »»
Posted in: 2 WWP, 3 WWPP, Breakfast Ideas, Muffins Ideas, Snack Ideas, Toddler Approved, Vegetarian Ideas
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67 Comments and 4 Replies

  1. Jen

    Those look heavenly but it is my downfall. I would eat all of them and ruin my diet. Seriously. I don’t know how you gals do it!

  2. Baker Extraordinaire

    Cole: quick oats work wonders! I use them every time :D

    These are wonderful! Chocolate chips are awesome in them too :D

  3. Lindsey

    Oh my goodness! So tasty and that’s just the batter! I am eagerly awaiting them to finish baking. I SO appreciate the simplicity of this recipe. Flourless or gluten free things usually contain 50 different flours which I don’t have the time or storage for. Love these muffins! I will be hunting around your site for other favorites.

  4. Lindsey

    My 5 yr old just said, “mmmm! These are so good!” Then, silence as she devoured the delicous and secretly nutritious muffins.

  5. Melissa

    Sounds yummy…..kids and I will be making them this weekend. Trying to start the year off right with healthy eating. Can you use 2% milk, instead of the Almond milk?

  6. Irene

    I replaced the brown sugar with organic coconut sugar which is healthier for you and always a plus. Thanks for the receipe, was delicious.

  7. Maureen

    delicious I baked them for 30 minutes as they seemed too wet at 20 minutes In my oven 30 minutes was just perfect
    does anyone know what the equivalent of 1/3 cup brown sugar when using stevia I would like to try them with the stevia instead of sugar

  8. Jen Norman

    Thank-you! I have been looking all over for a recipe like this. We do banana oatmeal cups, but the kids have been wanting pumpkin ones. Thiis looks amazing and will be a lifesaver.

  9. Lynda

    I love these muffins and make them all of the time. I just had a question about the amount of Baking Powder in them. It seems like quite a bit – 2 tlbs? Is that needed in order for the muffins to rise? And no Baking Soda? Just curious….Thank you for the great recipes:)

    1. roni

      So funny you asked that because it’s really just based on my experiments. Baking powder is probably a better choice now that I’ve learned a bit more about baking.

  10. Lynda

    Thanks for answering Roni. My comment was a little incorrect – your recipe calls for 1 tlb of baking powder and no baking soda. I’m still a little confused why some recipes use both, and some just one leavening agent. I love these muffins but they don’t raise that much for me. Is that normal? Thanks again…I love how you experiment and tweak recipes. It gives me ideas to do the same! Thanks again:)

  11. roni

    Oh! I didn’t even catch that. If I have it right I believe that Baking Soda needs an acid but baking powder does not.

    Either way, they aren’t going to rise much since we aren’t working with flour, but oats. The rise comes front he baking soda or powder making “bubbles” and those bubbles can’t pop up the oats as much as they can say flour which is much lighter in a batter.

    1. Lynda

      Thank you Roni for the chemistry education! I was just wondering if I was doing something wrong. I love the muffins though. And so easy to throw together.

  12. Lynn

    Hi! These sound and look wonderful and I cannot wait to try them. My question is do you use Quick oats or the long cooking oats? I would appreciate a reply as soon as you can.

    Thanks!

    Lynn

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