Pumpkin Oatmeal Cups
Author: Heather Lynne
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 2 dozen
- 2¼ c. oats
- ⅓ c. craisins
- ¼ c. chocolate chips
- ¼ c. walnuts, chopped
- ¼ c. flax seed
- 1 t. baking soda
- ½ t. salt
- 2 t. pumpkin spice
- 1 egg
- 1¼ c. pumpkin puree
- ⅓ c. honey
- ¾ c. milk
- 1 t. vanilla
- Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners.
- In a medium bowl combine the oats, craisins, chocolate chips, walnuts, flax seed, baking soda, salt, and pumpkin spice. Mix well and set aside.
- In another medium bowl combine the egg, pumpkin puree, honey, milk, and vanilla. Mix well.
- Add the wet ingredient to the dry ingredients and mix until combined.
- Spoon the mixture into the prepared muffin cups so that they are ⅔ of the way full.
- Bake for 30 minutes or until they cups are cooked through.
- Remove from muffin tin and cool on a wire rack.
- Store in an air tight container for up to 5 days.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/pumpkin-oatmeal-cups/
3.3.3070