Pumpkin Spice Oatmeal Cups Recipe

Rolled oats: These are whole oats that have been steamed and flattened. They provide a chewy texture and are a great source of fiber.

Pumpkin puree: This is cooked, mashed pumpkin. It adds moisture and a rich, earthy flavor to the oatmeal cups.

Maple syrup: A natural sweetener that adds a deep, caramel-like flavor to the recipe.

Pumpkin pie spice: A blend of spices including cinnamon, nutmeg, ginger, and cloves, which gives the oatmeal cups their signature fall flavor.

Vanilla extract: Adds a sweet, aromatic flavor that enhances the other ingredients.

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

Milk: Any type of milk can be used to add moisture and richness to the oatmeal cups.

Eggs: Beaten eggs help to bind the ingredients together and provide structure to the oatmeal cups.

When combining the oats with the pumpkin puree, maple syrup, and pumpkin pie spice, make sure to mix thoroughly to ensure even distribution of flavors. This will help each oatmeal cup have a consistent taste and texture. Additionally, when adding the milk and beaten eggs, whisk them together separately before incorporating them into the mixture to ensure a smooth and uniform batter.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar consistency and sweetness, making it a great alternative to pumpkin puree.

• maple syrup - Substitute with honey: Honey offers a similar level of sweetness and can be used in the same quantity as maple syrup.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and cloves: A mix of these spices can replicate the flavor profile of pumpkin pie spice.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the oatmeal cups.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• any kind milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking recipes.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients together.

• To keep your pumpkin spice oatmeal cups fresh and delicious, store them in an airtight container in the fridge. They will stay good for up to a week.
• If you want to enjoy these oatmeal cups over a longer period, freezing is a great option. Allow the cups to cool completely after baking.
• Once cooled, place the oatmeal cups on a baking sheet lined with parchment paper. Make sure they are not touching each other.
• Pop the baking sheet into the freezer for about 2 hours or until the oatmeal cups are frozen solid. This step prevents them from sticking together.
• After they are frozen, transfer the oatmeal cups to a freezer-safe bag or container. Label the container with the date so you know when you made them.
• When you're ready to enjoy, simply take out the desired number of oatmeal cups and let them thaw in the fridge overnight. Alternatively, you can reheat them directly from frozen in the microwave for about 30-60 seconds.
• For an extra touch of indulgence, serve your reheated pumpkin spice oatmeal cups with a drizzle of maple syrup or a dollop of Greek yogurt.

• Microwave Method: Place your Pumpkin Spice Oatmeal Cups on a microwave-safe plate. Heat on high for 20-30 seconds. If not warm enough, continue heating in 10-second intervals until desired temperature is reached. For added moisture, cover with a damp paper towel while reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the oatmeal cups on a baking sheet and cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the oatmeal cups directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking occasionally to ensure they don't overcook.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the oatmeal cups in the basket, making sure they are not touching. Heat for 5-7 minutes, checking halfway through to ensure even warming.

• Stovetop Steaming Method: Fill a pot with a small amount of water and bring to a simmer. Place a steaming basket over the pot and add the oatmeal cups. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the oatmeal cups soft.

• Oven: Preheat to 350°F (175°C) to bake the oatmeal cups until they are golden and cooked through.

• Large mixing bowl: Combine the oats, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.

• Measuring cups: Accurately measure the rolled oats, pumpkin puree, maple syrup, and milk.

• Measuring spoons: Measure the pumpkin pie spice, vanilla extract, and salt.

• Whisk: Beat the eggs before adding them to the mixture.

• Spatula or wooden spoon: Stir the mixture until well combined.

• Muffin tin: Divide the mixture evenly among the cups for baking.

• Non-stick spray or oil: Grease the muffin tin to prevent the oatmeal cups from sticking.

• Toothpick: Check for doneness by inserting into the center of the oatmeal cups.

• Cooling rack: Allow the oatmeal cups to cool for a few minutes after baking.

Prepare ingredients ahead: Measure and mix dry ingredients the night before to save time in the morning.

Use pre-made pumpkin puree: Opt for canned pumpkin puree instead of making your own to cut down on prep time.

Batch baking: Double the recipe and freeze extra oatmeal cups for a quick breakfast later.

Quick cleanup: Line your muffin tin with paper liners to make cleanup faster and easier.

Efficient mixing: Use a stand mixer to combine ingredients quickly and thoroughly.