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Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper

October 19, 2014 By Jennifer @ PB and P Design 43 Comments

Hi Everyone,

Today for #SundaySupper our mission was to create a budget friendly meal. After a lot of thought, I thought the most budget friendly meal was breakfast. After all breakfast is the most important meal of the day, but it also can be the least expensive to make. With the Fall season upon us I thought I would make a wonderful, seasonal breakfast that won’t hurt the pocket book.
Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper
Today I made for you Individual Baked Pumpkin Pie Oatmeal Cups. Yum! These little oatmeal cups scream Fall. They have a wonderful pumpkin flavor with warm spices of cinnamon, nutmeg and cloves and sweetened with maple syrup. You should have smelled it baking, amazing!
Individual Baked Pumpkin Pie Oatmeal Cups  #SundaySupper
Each bite is thick, hearty and delicious. I topped my pumpkin oatmeal cups with pecans to give a little crunch and well I love pecans with pumpkin. I think they go together wonderfully. This is the perfect budget friendly meal because oatmeal is very cheap to buy and the rest f the ingredients are pretty cheap too. Plus this recipe makes 18 oatmeal cups. One cup is very filling so you have 18 days worth of breakfast. I freeze my oatmeal cups and microwave one when I am ready to eat it.
Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper
Since these muffin cups are not super sweet, I added a drizzle of maple syrup over the top, which intensifies the flavor. I am truly pleased with this recipe. If you’re a pumpkin oatmeal fan, I think you will feel the same.
Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper

Individual Baked Pumpkin Pie Oatmeal Cups
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Thick, hearty individual baked oatmeal cups flavored with pumpkin and seasoned cinnamon, nutmeg and cloves. The perfect grab and go breakfast.
Serves: 18 Oatmeal Cups
Ingredients
  • 3 egg whites
  • 1 tbsp. vanilla
  • ¼ cup maple syrup
  • ½ cup pumpkin (not pie filling)
  • 5 cups old fashioned oats
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 tbsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. ground cloves
  • 2 cups non-fat milk or milk of choice
  • ¼ cup pecans, chopped (optional)
Instructions
  1. Preheat oven to 350F
  2. Line two standard muffin tins with aluminium foil muffin cups or spray baking pan with cooking spray.
  3. In a bowl, add egg whites, vanilla, pumpkin and ¼ cup maple syrup. Whisk together until incorporated.
  4. Add oats, salt, baking powder, cinnamon, nutmeg, cloves and mix until combined; add the milk; mix until combined.
  5. Spoon into prepared baking cups and top with pecans if desired. Just remember don’t over fill the muffin cups. Top with pecans if desired.
  6. Bake in oven for 25 minutes or until oatmeal is firm.
  7. You can freeze the oatmeal cups and take out the night before to have it in the morning. You can also microwave the frozen cup or eat right from the oven.
Notes
Calories: 112, Fat: 1.7, Cholesterol: 0, Sodium: 231, Potassium: 52, Carbs: 20, Fiber: 3, Sugar: 5, Protein: 4.4
Nutrition Information
Serving size: 1 Oatmeal Cup
Wordpress Recipe Plugin by EasyRecipe
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Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper
Just because you are on a budget, doesn’t mean you can’t eat healthy and have a wonderful seasonal breakfast. I just love my oatmeal cups, and now I have breakfast for the next 3 weeks! 🙂

Have a wonderful Sunday!

Toodles,

Jennifer
Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper
Scrumptious Mains (Breakfast and Dinner)

    • Curry Baked Chicken Wings from Chocolate Moosey
    • Shrimp Fried Rice from The Redhead Baker
    • Spicy Marinated Steak Tacos from Nik Snacks
    • Vegan Black Bean Soup from Killer Bunnies, Inc
    • Slow Cooker Swiss Steak from Nosh My Way
    • Slow Cooker White Chicken Chili from Peaceful Cooking
    • Curry Veg Soup from Jane’s Adventures in Dinner
    • Easy Slow Cooker BBQ Beef from Noshing With The Nolands
    • Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor’s Adventures
    • Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
    • Grilled Lemon Chicken with Corn Salad from Brunch with Joy
    • Five Bean Chili from The Foodie Army Wife
    • Vaca Frita from That Skinny Chick Can Bake
    • Chicken Pot Pie Turnovers from The Life and Loves of Grumpy’s Honeybunch
    • Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
    • Chicken Meatballs and Spaghetti from Cindy’s Recipes and Writings
    • Cauliflower Chowder from Flavor Mosaic
    • Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
    • Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
    • Mac, Veggie and Cheese Casserole from Cooking Chat
    • Loaded Sweet Potato Quinoa Chili from Sue’s Nutrition Buzz
    • Chicken Pot Pie Cupcakes from Having Fun Saving
    • Vegetable Fried Rice from Basic N Delicious
    • Comforting White Bean-Pancetta Soup from The Weekend Gourmet
    • Mujadara with Lebanase Salata from Take A Bite Out of Boca
    • Hunters Stew from Simply Healthy Family
    • Brats and Kraut from Confessions of a Culinary Diva
    • Beef Taco Soup from Fit Foodie Runs
    • Slow Cooker “Hash Brown” Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
    • French Toast Pigs in a Blanket from Bobbi’s Kozy Kitchen
    • Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley

Satisfying Sides

        • Tender Whole Wheat Bread from What Smells So Good?
        • Austin-Style Black Beans from The Texan New Yorker
        • Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes

Sweet Treats

        • Apple Blackberry Crisp from Hot Momma’s Kitchen Chaos
        • Brown Sugar Shortbread from Shockingly Delicious
        • Rock Cakes from Happy Baking Days
        • Incredible White Chocolate Brownies from The Perfect Brownie
        • Rocky Road Brownies from Wallflour Girl
        • Autumn Spice Truffles from Desserts Required
        • Profiteroles with Caramel Drizzle from Food Lust People Love
        • Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
        • Carrot Cake Sheet Cake from Pies and Plots
        • Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla

Sips, Spreads, and Snacks

        • Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D’s Books and Cooks
        • Tex Mex Chicken Salad Spread from Momma’s Meals
        • Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Filed Under: Breakfast, Granola, Sunday Supper, Vegetarian and Side Dishes Tagged With: breakfast, oatmeal, pumpkin

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Reader Interactions

Comments

  1. Liz says

    October 19, 2014 at 4:35 AM

    Oh, man, these look like a spectacular breakfast option! Much better than a bowl of oatmeal 😉

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 19, 2014 at 6:30 AM

      Thank you so much Liz!! I thought a different spin to oatmeal.

      Reply
  2. Katy says

    October 19, 2014 at 6:12 AM

    What a gorgeous, autumnal breakfast! You can’t beat a breakfast dish that looks like a cupcake – even better if it’s actually good for you and easy on the budget!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 19, 2014 at 6:31 AM

      Thank you so much Katy! 🙂

      Reply
  3. Carla says

    October 19, 2014 at 1:57 PM

    Breakfast is the one meal I tend to slack on because I never plan ahead enough. I can totally see myself making a batch of these oatmeal cups ahead of time then having breakfast throughout the week.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 19, 2014 at 5:09 PM

      I’m with you! I LOVE breakfast, but I don’t take the time to eat a proper one because I just grab and go. Now I can make a batch of these and I am all set.

      Reply
  4. Shaina says

    October 19, 2014 at 2:40 PM

    Mmmm pumpkin pie and oatmeal sounds like a perfect match. I’d love to have this for breakfast, lunch, or dinner!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 19, 2014 at 5:08 PM

      Thanks Shaina! I can’t get enough of pumpkin right now.

      Reply
  5. Martin D. Redmond says

    October 19, 2014 at 4:52 PM

    I made oatmeal cups about a month ago…and yours looks WAY better. Great recipe!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 19, 2014 at 5:07 PM

      Thank you Martin! I bet yours tasted fantastic! 🙂

      Reply
  6. Tracy says

    October 19, 2014 at 5:16 PM

    Ok, those look absolutely amazing!!

    Reply
  7. Marlene @Nosh My Way says

    October 19, 2014 at 5:40 PM

    you always have the greatest breakfast ideas. I love this one.

    Reply
  8. Shannon R says

    October 19, 2014 at 6:57 PM

    Portable breakfast? I’m so there! Yum!

    Reply
  9. Ala says

    October 19, 2014 at 11:07 PM

    LOVE this idea, Jen! I also love that these can be made GF since they’re just chock full of oats! I am seriously saving this one for the recipe book. Hoping to nom my way through a batch soon–cheers for a great recipe!

    Reply
  10. Cindys Recipes and Writings says

    October 20, 2014 at 2:58 AM

    A perfect breakfast for on the go!

    Reply
  11. Jocelyn (Grandbaby Cakes) says

    October 20, 2014 at 3:13 AM

    Hand me two of these asap! They look delish!

    Reply
  12. evaaa says

    October 22, 2014 at 11:31 AM

    These look amazing – what kind of pumpkin did you use? just grated raw one or something else? Only asking as I can’t wait to try these 🙂 Xx

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 22, 2014 at 7:12 PM

      Hi! I use canned organic pumpkin from Trader Joe’s. I hope you enjoy the oatmeal! 🙂

      Reply

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