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Individual Baked Pumpkin Pie Oatmeal Cups #SundaySupper

Jennifer @ PB and P Design

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.

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!

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.

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
 
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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
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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

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