Recipe for Pumpkin Brown Butter Baked Oatmeal Cups
National Pastry Day was December 9, but Mission Restaurant Supply is celebrating all month long with some great specials on pastry supplies. Check out all of our specials at www.missionrs.com.
We partnered with Ana Cabrera of Suck It Up S.A. for this delicious Pumpkin Brown Butter Baked Oatmeal Cup recipe.
Pumpkin Brown Butter Baked Oatmeal Cups recipe by Ana Cabrera of Suck It Up S.A.
These soft & chewy baked oatmeal cups are one of my favorite treats to make during the holiday season. I can always bake them ahead of time and freeze them, or just have a plate on the counter for the family to nosh on.
Not only are they wonderfully flavorful and spiced, they're a relatively healthy option because we can use almond or coconut flour instead of all-purpose making them gluten-free (GF). For today's bake, we went with almond flour.
Oatmeal on cold mornings is a hearty way to start your day. Baking oatmeal allows for all those baked spices to shine. It's soft and creamy, yet sturdy enough to eat with a fork. I've taken my baked oatmeal recipe a bit further and now prefer baked oatmeal cups (a.k.a., oatmeal in the form of a muffin). This recipe is perfect for baking ahead, a portable breakfast, or a snack. You can line your oatmeal bake-in muffin liners or bake onto your greased pan. Toppings can stay seasonal, or you can incorporate flaxseed and protein to go super maximo healthy. It's your world, own it.
And let's be real, huge highlights here: oatmeal cups are a true way of adulting because they're quick and healthy + shareable because they're delicious. Kid approved.
Watch the Video: How to Make Pumpkin Brown Butter Baked Oatmeal Cups
Recipe: Yields 12 muffins
12 cup muffin pan – on sale for the month of December 2020
Dish for pat drying pumpkin
Muffin Liners *optional
2 cups of Old Fashioned Oats *certified gluten-free*
⅔ Dark Brown Sugar
1 ½ Almond Flour
1 tsp baking powder
½ baking soda
½ tsp kosher salt
1 tbsp pumpkin spice
⅔ melted butter *I browned ours*
1 cup of milk
½ maple syrup
2 large eggs
1 cup of pumpkin purée (pat dry)
Pumpkin Spice Blend:
1 tbsp Cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cloves
Stir the dry ingredients together, then wet and slowly incorporate. Add your mixture to a greased muffin pan, or muffin liners and bake. It's that easy. There's no mixer or other specialty tools required. It only took 30 minutes from start to finish.
You need 12 simple ingredients including milk (dairy or nondairy), eggs for a little structure, maple syrup and dark brown sugar to sweeten (plus how yummy is maple with pumpkin?!), pumpkin puree, oats, baking powder, spices and salt.
Bake your Oatmeal Bakes at 350 degrees for 40 minutes. You'll know they're done with the smell of toasted spices, the edges are nice and toasty, and the center is baked. Use a clean toothpick to check the center.
Enjoy the many different flour options, dairy free options and toppings when you bake this at home. We used the Browne 12 Cup Muffin Pan from Mission Restaurant Supply for this bake and it was a delicious success.
Pumpkin: you'll want to grab the purée and not the can filling. Make sure you pat dry with a paper towel and remove all the moisture.
Oats: generally, oats are gluten-free. But the transport, storage and processing might introduce other ingredients. If you're making this GF, buy certified.