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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
Cook Time30 minutes
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