BAKED PUMPKIN CHOCOLATE CHIP OATMEAL CUPS
Ingredients
¾ c. pumpkin puree
½ c. creamy natural peanut butter (or pecan
butter or almond butter)
2 large eggs
¼ c. pure maple syrup
¾ c. unsweetened almond milk
1 t. vanilla extract
2 c. old fashioned rolled oats, gluten free if desired
1 t. baking powder
2 t. cinnamon
½ t. nutmeg
½ t. allspice
½ t. ground ginger
¼ teaspoon salt
⅓ c. chocolate chips, plus 2 T. for sprinkling on top
1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick 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. Drizzle with your favorite nut butter before serving, if desired. Serves 12.