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Pumpkin Pie Baked Oatmeal Cups

Sue Lau
10 mins
Total Time 22 mins
Course Breakfast
Cuisine American
Servings 12 oatmeal cups

Ingredients
  

Baked Muffin Cup Batter:

  • 3 cups old-fashioned oats
  • 2 large eggs lightly beaten
  • 1/4 cup Dixie Crystals light brown sugar
  • 3/4 cup canned pumpkin
  • 3/4 cup milk
  • 4 tablespoons Torani Butterscotch puremade syrup
  • 3 tablespoons melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon vanilla extract

Optional Garnishes:

  • Torani pumpkin pie puremade sauce
  • dried sweetened cranberries
  • chopped candied pecans
  • whipped cream

Instructions
 

  • Preheat oven to 350F.
  • Spray a 12-cup muffin tin liberally with nonstick spray.
  • Combine ingredients for muffin cups in a bowl and stir.
  • Divide batter evenly in the muffin tin.
  • Bake for 25-28 minutes or until firm and golden brown.
  • Serve warm with optional garnishes and store leftovers refrigerated.
  • Warm again in toaster oven or microwave before serving.

Notes

From the kitchen of palatablepastime.com
Keyword baked oatmeal, pumpkin recipes