Baked Pumpkin Oatmeal Cups
Enjoy fall’s goodness with Baked Pumpkin Oatmeal Cups. This recipe celebrates the authentic taste of pumpkin, combining it with the hearty goodness of whole grains and the natural sweetness of banana. The result? A nutritious and delightful option that’s perfect for both breakfast and snacks.
Why Choose Pumpkin, Oats, and Banana?
- Wholesome Whole Grains: Oats form the base of these cups, providing a steady release of energy and keeping you full for longer. They’re rich in fiber, which supports digestion and helps maintain stable blood sugar levels.
- Nutrient-Packed Pumpkin: Pumpkin isn’t just for carving! These cups go beyond the typical pumpkin spice trend, incorporating actual pumpkin puree. Pumpkin is a nutritional powerhouse, loaded with vitamins like A and C—antioxidants that support immune health and protect your skin from within. Additionally, it offers fiber that aids digestion and overall well-being.
- Natural Sweetness of Banana: Mashed banana not only adds a touch of natural sweetness but also contributes essential vitamins and minerals like potassium. This combination of flavors ensures your breakfast or snack is both delicious and nourishing.
These Baked Pumpkin Oatmeal Cups aren’t just a tasty delight; they’re a smart choice for your well-being. By combining the goodness of oats, actual pumpkin, and banana, you’re setting yourself up for a delicious and nutritious breakfast or snack that embraces the essence of the season.
Prep Time: 10 minutes Cook Time: 20-25 minutes Yield: 12 oatmeal cups Serving Size: 1 muffin
- 2 and 1/4 cups (225 grams) old-fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup (115 grams) mashed banana
- 1/2 cup canned pumpkin puree
- 3/4 cup (180 ml) milk
- 1/4 cup (85 grams) honey
- 1 large egg
- 1 tsp pure vanilla extract
- 3-4 dates (soaked in 1/4 cup hot water for 10 minutes and roughly chopped)
- Prep: Preheat oven to 350°F (177°C). Grease muffin pan cups with nonstick spray. Add dates to small bowl with 1/4 cup hot water and soak for 10 minutes. Drain water and roughly chop dates.
- Mix Dry Ingredients: Combine oats, baking powder, cinnamon, ginger, and salt.
- Whisk Wet Ingredients: In another bowl, whisk banana, pumpkin, milk, honey, egg, and vanilla.
- Combine and Mix: Gently blend dry mixture into wet mixture. Add the chopped dates to the mixture. Stir to ensure ingredients distributed evenly.
- Fill Muffin Pan: Distribute mixture evenly into 12 muffin cups.
- Bake: Bake at 350°F for 20-25 mins until cups are set.
- Cool: Let cool in pan for 10 mins, then transfer to a wire rack.
Tips and Tricks:
- Pumpkin puree, mashed banana, and applesauce are versatile ingredients that provide moisture and flavor. They are often used in baking recipes as alternatives to traditional fats like butter or oil.
- If you’re looking for a different twist or have dietary needs, consider substituting the mashed banana or pumpkin puree in this recipe with applesauce. Applesauce serves as an excellent alternative for added moisture and a touch of sweetness – another way to give your baked oatmeal muffins a unique flavor profile.
If using this recipe in your personalized ATNG meal plan, 1 muffin = 1 starch.
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