Small-batch Pumpkin Baked Oatmeal Cups

What do you do when you have a 3/4 cup leftover pumpkin? 🎃 Baked oatmeal for breakfast everyone!

Alternatively, throw it all in a loaf pan and bake 30-35 minutes for a small-batch baked oatmeal.

Just don’t forget the chocolate because every day should start with some chocolate. 🍫

Print Recipe

5 from 3 votes

Small-batch Pumpkin Baked Oatmeal Cups

Use up your leftover pumpkin and turn it into these chocolatey treats.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, fall baking, gluten-free, muffins, plant-based, pumpkin, small-batch, vegan

Servings: 8 muffins

Calories: 135kcal

Ingredients

• 3/4 cup pumpkin puree (180 g⁣) sub pureed sweet potato
• 1/4 cup nut/seed butter (64 g) I used @88acres pumpkin seed butter⁣
• 2 tbsp sugar (24 g⁣)
• 1 cup oats (80 g⁣)
• 1 tsp baking powder⁣
• 1/4 tsp each of salt⁣, vanilla, pumpkin spice
• 1/4 cup chocolate chips (45 g⁣)

Instructions

• Preheat oven to 350F and prep a regular sized muffin pan.⁣
• Combine all but chocolate chips and fold in chocolate chips.⁣
• Scoop into muffin pan and bake 25-30 minutes until firm to touch.⁣
• Cool and enjoy! ⁣

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 143mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3587IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

⁣