Delicious Pumpkin Pecan Oatmeal Cups for Busy Mornings
There’s something about the aroma of freshly baked pumpkin pecan oatmeal cups that makes mornings feel cozy and inviting, isn’t there? I love whipping up a batch on Sunday and savoring them throughout the week. With a mix of 2 cups old-fashioned oats, 1 cup pumpkin puree, and a generous sprinkle of pecans, they’re a nutritional powerhouse. Did I mention they’re freezer-friendly too? Whether you’re a seasoned cook or just starting out, there’s a little secret to making them irresistible. Curious?
Ingredients and Nutritional Benefits
Let’s plunge into the delightful world of ingredients and their nutritional perks. Imagine waking up to the comforting aroma of pumpkin pie spice.
Our baked pumpkin pecan oatmeal cups are crafted with 3 cups of old-fashioned rolled oats, offering a hearty start to your day. Pumpkin puree not only adds moisture but also provides a dose of vitamin A. Maple syrup sweetens naturally, while raisins and pecans bring texture and healthy fats.
I love that these cups skip refined sugars, ensuring a nutritious treat. Choose almond milk for a nutty twist or stick to classic dairy—either way, they’re delicious!
Step-by-Step Preparation Guide
Immerse yourself in the delightful process of crafting these pumpkin pecan oatmeal cups with me!
First, preheat your oven to 350°F and remember to spray your 12-cup muffin pan with cooking spray—no one likes a sticky situation.
In a large bowl, mix 3 cups of oats, 1 teaspoon baking powder, 1.5 teaspoons pumpkin pie spice, and 0.5 teaspoons kosher salt. Add 0.25 cups of raisins and chopped pecans.
In another bowl, whisk 0.5 cups pumpkin puree, 0.25 cups maple syrup, 2 eggs, and 1.25 cups milk until smooth.
Combine both mixtures gently, letting them sit for five minutes.
Baking Tips for Perfect Oatmeal Cups
When it comes to baking these delightful pumpkin pecan oatmeal cups, you’ll want to keep a few tips in mind to confirm they turn out perfectly every time.
First, don’t skip preheating the oven to 350°F; it ensures even baking. I’ve learned that lining the muffin pan with paper liners or generously spraying it with cooking spray prevents sticking—a lifesaver during cleanup!
Also, resist the urge to overmix the batter; it can make the cups dense. Letting the mixture sit for five minutes allows oats to absorb moisture, yielding a tender texture.
Trust me, your kitchen will smell heavenly!
Storage and Serving Suggestions
Though you might be tempted to dive right in, storing these pumpkin pecan oatmeal cups properly guarantees they stay fresh and delicious for whenever that breakfast craving hits.
I love making a big batch and keeping them in an airtight container in the fridge; they last up to a week.
If you’re like me and enjoy prepping ahead, freeze them! I stack mine with parchment paper between each cup in a freezer-safe bag. They’re good for a couple of months.
When I’m ready to indulge, I zap one in the microwave for 20 seconds—topped with almond butter, they’re irresistible!
Engage and Connect With Us
I can’t help but get excited when I think about how we can share our love for these pumpkin pecan oatmeal cups.
Whether you’re a seasoned baker or just starting, connecting over recipes brings us closer. Here’s how we can engage:
- Share your creations: Post pictures of your oatmeal cups and tag me; I’d love to see them!
- Exchange tips: Got a fun twist on the recipe? Let me know!
- Ask questions: Curious about substitutions or storage? I’m here for you.
- Spread the word: Know someone who loves pumpkin? Share this recipe with them!
Let’s make mornings delightful together!