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As the leaves begin to turn and the air grows crisp, the allure of pumpkin-infused recipes becomes undeniable. One such delightful creation is the Sweet Pumpkin Pie Breakfast Cups, a unique twist on traditional breakfast options that combines the comforting flavors of pumpkin pie with the convenience of a portable cup. Perfect for busy mornings or leisurely weekends, these breakfast cups are not only delicious but also provide a wealth of nutritional benefits to kick-start your day.

Sweet Pumpkin Pie Breakfast Cups

Start your day on a delicious note with Sweet Pumpkin Pie Breakfast Cups! These delightful mini pies combine the comforting flavors of pumpkin and warm spices, making for a nutritious and portable breakfast option. Packed with pumpkin puree and rolled oats, these cups are rich in vitamins and fiber, providing sustained energy. Perfect for busy mornings or relaxed brunches, they can easily be customized to fit various dietary preferences. Enjoy a wholesome twist on breakfast that captures the essence of fall!
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Ingredients
  

1 cup pumpkin puree

1/2 cup rolled oats

1/4 cup honey or maple syrup

1/4 cup almond milk (or any milk of your choice)

1 teaspoon vanilla extract

1 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped pecans or walnuts (optional)

1/4 cup mini chocolate chips (optional)

Fresh whipped cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard muffin tin or line it with muffin liners.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, almond milk, and vanilla extract. Whisk together until smooth and well combined.

      Combine Dry Ingredients: In another bowl, mix the rolled oats, pumpkin spice, baking powder, and salt together.

        Mix It Up: Gradually add the dry ingredients into the wet mixture and stir until everything is well combined. If you're using nuts or chocolate chips, fold them into the mixture at this stage.

          Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: Allow the breakfast cups to cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature topped with fresh whipped cream, if desired.

                Prep Time, Total Time, Servings

                  10 minutes | 35 minutes | Makes 12 cups