Pumpkin Chocolate Chip Baked Oatmeal Cups

I've got 2 words for you:   

Pumpkin 🎃

Chocolate 
🍫

I just made these for after-school snacks this week but ate 2 for lunch. 😍
Couldn't resist. 🤤
Gluten free and the only sugar comes from the chocolate chips & 2 T coconut sugar to sweeten up that pumpkin a bit. 
I think I might be addicted. 

Happy Baking!!
Sarah

Pumpkin Chocolate Chip Baked Oatmeal Cups 

1 1/4 cup of plant-based milk (I used unsweetened Ripple milk)

1 large egg

2 T coconut sugar (you can substitute agave or honey)

3/4 cup of pure pumpkin puree (100% pumpkin)

1 tsp cinnamon

1 tsp vanilla

1/4 tsp nutmeg

2 1/2 cups of regular oats (not steel cut)

1/2 cup mini-chocolate chips

Preheat the oven to 350 degrees. 

Whisk together the milk, egg, sugar, pumpkin, vanilla, and spices.  Add the oats and stir until well combined.  Add in the chocolate chips.  Theses are super chocolatey, and you could easily get away with less, but this chocolate lover wanted them all!!!!

In a non-stick muffin tin sprayed with olive oil, evenly distribute the batter between the 12 cups.  

I thought about using tin foil muffin tins, but wasn't sure if they would stick.  If you try it, let me know! 

Bake at 350 for 30 minutes until golden brown on the top and along the sides. 

Cool for 10 minutes before devouring.   Allow them to cool completely before storing in the fridge for 1 week or the freezer for up to 3 months.  

Seriously SO GOOD.

I may not even share them with the kids.