hello my friends its Danny and today I
am super excited because I'm pairing two
of my favorites were taking pumpkin in
oatmeal cups and putting them together
to make baked pumpkin pecan oatmeal cups
now it was earlier this year that I
shared with you a banana and chocolate
chip version of these oatmeal cups and
to date it has proven to be one of the
most popular recipes here in the clean
and delicious community so I wanted to
make sure to come back and give you
another flavor option now of course if
you want that original recipe I will
leave a link for you down in the
description box below but what I love so
much about these baked oatmeal cups is
that it's basically like a bowl of
oatmeal on the go so it's perfect for
those busy mornings or when you just
don't have time to make breakfast but
you still want something that's clean
and delicious right these are not as
sweet as a traditional muffin they're a
little bit harder and there's no refined
flours or sugars so they promised to
keep you satisfied satiated and
energized for hours so to get started I
have my oven preheating at 350 degrees
Fahrenheit and I like to just spray down
a 12-cup muffin pan with a little bit of
cooking spray you could of course also
coat this with some butter or some
coconut oil I just find the cooking
spray to be the easiest of all of the
options then into a nice big bowl I'm
gonna combine three cups of
old-fashioned rolled oats one teaspoon
of baking powder one and a half
teaspoons of pumpkin pie spice which is
really just a mixture of cinnamon ginger
cloves and nutmeg you could certainly
make it yourself if you didn't have the
pre-mixed spice half of a teaspoon of
kosher salt and then I have a quarter
cup of raisins and a quarter cup of
chopped up pecans and just a little FYI
you could really use any nut that you
love or prefer here and the raisins
could easily be cranberries as well so
use what you have use what you love then
you just want to gently toss this all
together and get all of those
ingredients well combined set it aside
and we're gonna mix the wet ingredients
so I'm starting with a half a cup of
pumpkin puree now just an FYI you want
to be careful when you're at the grocery
store because a lot of times the pumpkin
puree
is sitting right next to the pumpkin pie
puree and the pumpkin pie puree has a
spices and added sugars to it we just
want the simple pumpkin plain-jane
nothing else in there the only
ingredient on the can should be pumpkin
then in goes a quarter cup of maple
syrup two eggs and then one and 1/4 cup
of milk now I'm using an unsweetened
vanilla almond milk here but you could
literally use any type of milk that you
have on hand they all work grab a fork
and I'm just gonna whisk all of these
ingredients together you want to break
those yokes make sure that everything is
combined really well and then we're
gonna take the wet ingredients and just
pour them right over the dry ingredients
and again gently mix this all together
you're just gonna mix until all of the
ingredients are combined and you're
gonna notice that there'll be some
liquid in the bowl like I have here I
like to let this sit for about five
minutes or so it just gives those dry
oats an opportunity to absorb a little
bit of the liquid but you're still gonna
have a little on the bottom of the bowl
when you start to make your muffins
that's perfectly fine that's what we're
looking for so I just like to use a
quarter cup scoop to start to divide
this amongst my 12 muffin cups as evenly
as I possibly can I always say you're
better off under filling them and then
going back and adding a little bit more
if needed rather than making some really
big and some really small because
ultimately we want them to all be
relatively the same size so that they
cook evenly then once you have the
muffin pan all filled up you're gonna
pop this into that 350 degree oven for
20 to 25 minutes really you're just
looking for them to set up they're gonna
be lightly browned over the top and your
whole kitchen is gonna smell like a
bakery now this is that time of the year
when it starts to get a little bit
chilly outside and I find myself wanting
all of those cozy foods like the pumpkin
spice lattes and all the apple cider
donuts so what I find really to be very
helpful is to take some of those fall
flavors like we are here with the
pumpkin pie spice and work them into
higher quality recipes like these
muffins right something that's a little
bit more nutritious but still very
satisfying this way I don't feel like I
want to be eating those donuts every
single day of the week maybe just like
once or twice over
hashtag balance then once your muffins
are done take them
the oven and just let them cool down a
bit so that they're comfortable to
handle we don't anybody burn in their
fingers and then I'd like to just loosen
them around the side with a knife and
then they'll pop right out of the pan
and you can see that they're nice and
fluffy they're nice and moist I can
smell that pumpkin pie spice all
throughout the kitchen and one of my
favorite ways to enjoy these muffins is
with a big fat shamea of almond butter
over the top that with a cup of coffee
breakfast heaven hmm moist delicious
raisin pumpkin pecan what could be
better another option with these oatmeal
cups is to make them on the weekend when
you're doing your meal prep let them
cool down completely and then transfer
them into an airtight container just
like I have here just pack them in there
nice and snugly pop the lid on and then
you can keep them in the fridge for the
entire week and if you wanted them to
last even longer you could go ahead and
freeze them and they will last for a
couple of months so I'm very curious to
hear from you do you guys want to work
quick on the gold breakfast ideas like
this if you do make sure to give this
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comments afterwards so it's a great
opportunity to have any of your
questions answered as well I would like
to thank you so much for spending this
time with me I'm Danny's fees and I'm
gonna see you back here next time with
some more clean and deliciousness Cheers
hello my friends it's Danny and today I
am sharing from the top 1 2 3 4 5 6 7 8
9 10 11 12 boom hello my friends it's
Danny and today I am sharing it break
hello my friends it's Danny
I sound like Kermit the Frog but I'm not
Kermit Oh Cookie Monster 3 2 1
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack. ✳︎Sign up to my FREE Newsletter here: https://tinyurl.com/y6wl949e WANT TO SUPPORT CLEAN & DELICIOUS? ✳︎SUBSCRIBE to the channel and press the bell button to get notifications every time we post: http://tinyurl.com/jaxbcd6 PRINT RECIPE HERE: https://tinyurl.com/CDPumpkinCups MORE OATMEAL CUP RECIPES: Baked Banana Oatmeal Cups: https://tinyurl.com/CDBananaCups Baked Apple Oatmeal Cups: https://tinyurl.com/appleoatcups FAVORITE FOODS + KITCHEN TOOLS: Glass Mixing Bowls (with lids!): https://amzn.to/2QP4KrN 12-Cup Muffin Pan: https://amzn.to/2Dk1p1q SHOP MY EBOOKS: 15 Yummy Healthy Salads: https://tinyurl.com/yb4qbons Nice Cream Banana Ice Cream: https://tinyurl.com/ya7j6xrq FOLLOW CLEAN & DELICIOUS ON SOCIAL: Facebook: http://tinyurl.com/hjb6yk3 SnapChat: CleanDelicious Twitter: https://twitter.com/DaniSpies Instagram: http://tinyurtorage Set: https://amzn.to/2Ltxi7P Pinterest: https://www.pinterest.com/danispies/ BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE 3 cups rolled oats 1 teaspoon baking powder 1.5 teaspoon pumpkin pie spice 1/2 teaspoon kosher salt 1/2 cup pumpkin puree 1/4 cup maple syrup 2 pastured eggs 1.25 cups milk (I used almond but you can use any you milk you prefer) 1/4 raisins 1/4 pecans Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well). In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side. In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined. Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid. Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy! Nutrients per muffin cup: Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!