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To create the perfect Sweet Pumpkin Pie Breakfast Cups, it’s essential to understand the role and benefits of each ingredient. A well-balanced breakfast not only satisfies hunger but also provides essential nutrients to fuel your day.

Sweet Pumpkin Pie Breakfast Cups

Start your mornings with a burst of flavor and nutrition with Sweet Pumpkin Pie Breakfast Cups! These easy-to-make breakfast delights combine canned pumpkin puree, eggs, rolled oats, and warm spices for a delicious and hearty meal. Packed with fiber and essential vitamins, they’re perfect for various dietary preferences, making them suitable for everyone. Enjoy them fresh out of the oven or meal prep for the week ahead, and savor the comforting taste of fall any day!
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Ingredients
  

1 cup canned pumpkin puree

2 large eggs

1/2 cup pure maple syrup

1/2 cup unsweetened almond milk (or any milk of your choice)

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup rolled oats

1/2 cup pecans, chopped (optional)

1/2 cup raisins or chocolate chips (for a touch of sweetness, optional)

Coconut oil or non-stick spray for greasing the muffin tin

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures the perfect baking temperature for your breakfast cups.

    Mix the Pumpkin Base: In a large mixing bowl, combine the canned pumpkin puree, eggs, pure maple syrup, almond milk, and pure vanilla extract. Using a whisk, beat the mixture until it is completely smooth and well blended.

      Add the Spices: Sprinkle in the ground cinnamon, nutmeg, ground ginger, and salt. Stir gently to incorporate the spices evenly throughout the pumpkin mixture, enhancing its flavor.

        Incorporate the Oats: Gradually fold in the rolled oats with a spatula, making sure that each oat is thoroughly coated with the pumpkin mixture. If you're choosing to include them, add the chopped pecans and either raisins or chocolate chips at this point, folding them in gently.

          Prepare the Muffin Tin: Lightly grease a muffin tin with coconut oil or non-stick spray to prevent sticking and ensure easy removal.

            Fill the Muffin Cups: Using a spoon or a ladle, carefully distribute the pumpkin mixture into each muffin cup, filling them about 3/4 of the way full. This allows space for the cups to rise during baking.

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

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the breakfast cups cool in the pan for about 10 minutes. Then, gently remove them from the tin and transfer to a wire rack or plate.

                  Enjoy: These Sweet Pumpkin Pie Breakfast Cups are not only a delightful breakfast treat but also wonderful for meal prepping! They can be enjoyed warm or at room temperature. For an added touch, consider topping them with a dollop of yogurt or a drizzle of extra maple syrup.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12