Pumpkin Pecan Baked Oatmeal Cups. These baked pumpkin oatmeal cups are the perfect solution for busy mornings. These baked oatmeal cups taste just like a batch of thick, chewy oats to me. Isaac doesn't really eat pecans or walnuts. chocolate chips or raisins – I obviously prefer chocolate chips, but you can also add raisins.. Today we will prepare Pumpkin Pecan Baked Oatmeal Cups for my friends.
Pumpkin Pecan Baked Oatmeal Cups
You could even stir everything together in the baking dish if you want. Since making those Banana Baked Oatmeal Cups I posted about a few weeks ago, they've become a staple in our household. The problem is, sometimes I forget to buy bananas or the ones on my counter aren't ripe enough to use yet. You can simply cook Pumpkin Pecan Baked Oatmeal Cups by following 11 ingredients and only 6 steps. Here is how you can simply prepate that.
Ingredients of Pumpkin Pecan Baked Oatmeal Cups
|About of old fashioned oats.|
|Take of baking powder.|
|Approximately of pumpkin pie spice.|
|Prepare of large eggs.|
|You need of pumpkin puree.|
|About of milk.|
|Take of unsweetened applesauce.|
|Take of brown sugar.|
|Approximately of pure maple syrup.|
|Prepare of vanilla extract.|
|About of roughly chopped pecans.|
I found myself in this situation last week, so I made a pumpkin version. Oats, pumpkin, apple, pecans, and spices are baked for easy an breakfast or snack. Reviews for: Photos of Pumpkin Apple Pecan Baked Oatmeal. This Pumpkin Pecan Baked Oatmeal is my new favorite.
Pumpkin Pecan Baked Oatmeal Cups cooking guidances
|Preheat the oven to 375°F. Grease a standard size muffin tray or line with cupcake liners and set it aside..|
|In a large bowl, whisk together the oats, baking powder and pumpkin pie spice. Set this aside..|
|In a separate bowl, whisk together the eggs, pumpkin puree, milk, applesauce, brown sugar, maple syrup and vanilla extract until combined..|
|Pour the wet ingredients over the dry and stir to combine. Then fold in the chopped pecans..|
|Scoop the mixture into the prepared muffin tins. Bake for 25-30 minutes, until set and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack before storing them..|
|Store in the fridge for up to 5 days. You can eat them cold or you can wrap them individually in a damp paper towel and microwave for 45-60 seconds to heat it up..|
It almost comes out cake-like with an even nuttier flavor than the original recipe. Combined with the classic pumpkin spice and pecan flavors of fall, it's a real treat. Even my mom, who really doesn't care for oatmeal, loves this stuff. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. These baked oatmeal cups are not your average oat muffin.