Pumpkin Apple Oat Cups

My first fall recipe of 2020 has arrived!!

I’ll be honest, it doesn’t feel like autumn in the least over here in LA, it’s going to be 90 all week, but I’m determined to bring the fall vibes regardless! We got a taste of them when we were in DC a couple weeks ago, and it got me so excited for my favorite season 🙂 So, I decided to make something super easy to ease my way into pumpkin szn…

I re-created my original Blueberry Banana Oat Cups into these Pumpkin Apple Oat Cups! They’re gluten-free, dairy free, low in sugar, high in fiber, and incredibly delicious. They also take only about 25 minutes from start to finish, and store beautifully in the fridge. Highly recommend microwaving them for about 20 seconds and topping with maple syrup or nut butter if meal prepping and enjoying them during the week!

Pumpkin Apple Oat Cups

2 cups rolled oats
2 tbsp chia seeds
2 tbsp ground flaxseeds
2 tbsp hemp seeds
1 tsp baking powder
1 tsp pumpkin pie spice
1 egg white
2/3 cup pumpkin
2/3 cup maple syrup
1 tsp vanilla
1 small-medium apple finely chopped

1. Preheat the oven to 350 degrees and spray muffin liners with avocado or coconut oil.
2. In a large bowl, add all the dry ingredients (from the oats to to pumpkin pie spice) and stir well to combine.
3. Add in the egg white, pumpkin, maple syrup, and vanilla and mix again
4. Fold in the apple pieces, then spoon into the muffin liners and fill all the way (these won’t rise much!)
5. Bake for 16-18 minutes or until firm to the touch
6. Let cool for 5 min before digging in then store in an airtight container in the fridge.

And that’s it! Super easy, super yum.

Thank you for bearing with me these past couple of months, I know things have been a little light on the blog. I’ve been fairly overwhelmed with work and let my passion project fall to the wayside. Really hoping to be on here much more in the future 🙂

xo Jordan