Pumpkin Cheesecake Baked Oatmeal Cups
We love these pumpkin baked oatmeal cups! Satisfying, delicious and easy to prep for the week ahead. I like to make two versions: a pumpkin cheesecake version and a chocolate chip version. Both are delicious served hot or chilled!
Ingredients
- 3 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups milk, any variety works
- 1 15 ounce can pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
cheesecake version
- 8 ounces mascarpone filling
- 1 tablespoons maple syrup
chocolate chip version
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
- In a small bowl, whisk together the oats, baking powder, pie spice and salt.
- In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
- Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
- Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
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