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Double Chocolate & Pumpkin Baked Oatmeal Cups

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 191kcal
Author: Organize Yourself Skinny


  • 3 cups rolled oats
  • ½ cup cocoa powder
  • 1- teaspoon pumpkin pie spice
  • 1- teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 3/4 cup pure maple syrup
  • 1 cup canned pumpkin not pumpkin pie filling
  • 1- teaspoon pure vanilla extract
  • 1- cup unsweetened coconut milk
  • ½ cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • In a large bowl mix together together rolled oats, cocoa powder, pumpkin pie spice, baking powder, and salt.
  • In a seperate bowl whisk together the eggs, maple syrup, pumpkin, vanilla extract, and unsweetened coconut milk.
  • Pour the wet ingredients into the dry ingredients and stir until combined and chocolatey. stir in the chocolate chips.
  • Spray a 12-cup muffin pan with cooking spray and then divide the batter equally among the muffin cups.
  • Using a spoon, push the batter down into each cup.
  • Bake for 30 minutes or until the batter is set in the middle and the edges are cooked.
  • Let sit for about 5 minutes and enjoy warm or let cool and freeze.


Make-ahead instructions
Let the baked oatmeal cups cool completely. Then place into a large freezer bag and freeze. Warm up in the microwave for 1-2 minutes or until heated through. place a cup of water in the microwave as it heats to keep the oatmeal cups from drying out.


Serving: 1g | Calories: 191kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Fiber: 4g | Sugar: 16g