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These pumpkin oat cups were so simple to whip up and an immediate favorite with my son!
We’re getting in the fall spirit because temps have started to cool off a bit, so I of course had to start some pumpkin-related baking. We all LOVED these. Healthy little pumpkin snack bites that work great for a breakfast, preschool lunch, or anytime snack!
ALLERGENS
This recipe has eggs and almonds.
STORAGE
I would store these in the fridge for 4 days, then transfer to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
TOOLS USED/RECOMMENDED
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)
More easy and delicious recipes for your little one found here!
Pumpkin Oat Cups
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 egg
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1-2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin pan.
- Mix all ingredients in a bowl until combined.
- Scoop into mini muffin wells until full and level them.
- Bake for 15–18 minutes, until firm and lightly golden.
- Cool before serving.
Get into the fall spirit with me and give these a try!
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