Step 1

Pre-heat oven to 375 degrees F and lightly grease a muffin pan.  You could also use muffin liners.  To a large bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, ground flax seed and vanilla.  Whisk mixture together well, until the pumpkin has been completely mixed in.

Step 2

Next, add the oats, spices, baking powder and salt.  Mix together until all ingredients are well combined.  Let sit for about 10 minutes so that the oats can absorb some of the liquid.

Step 3

I like to use a 1/4 cup scoop to scoop the oat batter into the muffin pan.  They won’t really rise too much so you can fill them pretty high.  This recipe should make 12 large oatmeal cups or about 14-16 smaller ones.

Step 4

Place oatmeal cups in the oven and bake until they are cooked through and firm to the touch, about 35-40 minutes.  Remove from the oven and let cool in the muffin pan for about 15 minutes before taking them out.  These oatmeal cups can be eaten cold, room temperature or heated up in the microwave.  Eat plain or top with whipped cream, caramel sauce or butter.