Pumpkin Pie Baked Oatmeal Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Quaker Oatmeal-- Old Fashioned Quaker Oats 1 tsp Baking Powder 0.25 tsp Salt 1 tbsp Pumpkin Pie spice 8 oz Almond Breeze Almond Milk, Vanilla 0.75 cup Libby's 100% pure canned pumpkin 1 large Egg, fresh, whole, raw 0.25 cup Honey 2 tbsp *Flax Seed Meal (ground flax)
Preheat oven to 350 degrees.
Grease muffin tin (I prefer Pam baking, they don't stick!)
Combine all ingredients, and mix well. Divide among the 12 muffin cups and bake for 20 - 25 minutes until the tops are set.
Allow them to cool in the pan for 10 minutes, then transfer to a cooling wrack until completely cool.
Store them in the refrigerator up to 1 week.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AMBERLEIGH-MN.
Grease muffin tin (I prefer Pam baking, they don't stick!)
Combine all ingredients, and mix well. Divide among the 12 muffin cups and bake for 20 - 25 minutes until the tops are set.
Allow them to cool in the pan for 10 minutes, then transfer to a cooling wrack until completely cool.
Store them in the refrigerator up to 1 week.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AMBERLEIGH-MN.
Nutritional Info Amount Per Serving
- Calories: 96.8
- Total Fat: 2.1 g
- Cholesterol: 15.5 mg
- Sodium: 108.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.5 g
- Protein: 2.8 g
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