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Pumpkin Chocolate Chip Oatmeal Cups

Gluten and dairy-free, 5 grams of protein in each cup, and are naturally sweetened with only ¼ cup of maple syrup for the entire batch.


Wet ingredients:

• ¾ cup pumpkin puree

• ½ cup creamy natural nut butter of your choice (I used almond butter)

• 2 large eggs

• ¼ cup pure maple syrup

• 3/4 cup unsweetened almond milk

• 1 teaspoon vanilla extract

Dry ingredients:

• 2 cups old fashioned rolled oats, gluten free if desired

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1/2 teaspoon ground ginger

• ¼ teaspoon salt

• 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (I use vegan mini chips)


1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with silicon muffin liners. If you use regular liners, I suggest also using a non-stick cooking spray to prevent oatmeal cups from sticking.

2. In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.

3. Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ground ginger and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.

4. Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes.

NOTES: To freeze oatmeal cups - simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months.


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