Baked Pumpkin Oatmeal Cups (Muffins)

Ingredients

• 1 and 1/3 cups (320ml) milk (dairy or nondairy)
• 2 large eggs*
• 1/2 cup (120ml) pure maple syrup*
• 2/3 cup (150g) fresh or canned pumpkin puree
• 3 cups (255g) old-fashioned whole rolled oats*
• 1 teaspoon baking powder
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup optional add-ins: chocolate chips (180g), chopped pecans or walnuts (100g), or dried cranberries (120g)*
• optional topping: coarse sugar for topping

Steps

1. 1

   Preheat oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.

2. 2

   In a large bowl, whisk all of the ingredients together, except for the optional add-ins and coarse sugar. Using a spoon or silicone spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. See photo above. If desired for extra crunch, sprinkle the tops with coarse sugar.

3. 3

   Bake for 28–30 minutes or until the edges are lightly browned and tops appear set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.

4. 4

   Cool for 5-10 minutes before serving.

5. 5

   Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.