Pumpkin Coconut Chocolate Chip Oatmeal Cups

First and foremost, Happy Birthday to my dad! Last year I sent him chocolate chip cookies, and this year I sent him a slightly different variety. I’ll be sharing those later this week though. Hope you enjoy(ed), Daddy!
Moving right along…
I know what you might be thinking. 
Pumpkin? Isn’t pumpkin for fall? 
Everyone seems to have quickly moved on from the pumpkin obsession and onto more traditional Christmas-y flavors like chocolate peppermint and gingerbread. Don’t worry though, I will get there soon enough. But I’m not quite done with pumpkin yet. 
Besides, it is technically still fall until December 21st. And I’m all about technicalities…when they’re in my favor, that is. 
I don’t know if it’s worth telling you more about my love for oats. We all know that now, right? The texture it gives these little cups is amazing. Not to mention the addition of shredded coconut. Then there’s the melty chocolate and subtle warm flavor of pumpkin. 
And, in case you were curious, spreading pumpkin cream cheese frosting on top doesn’t hurt either. 

Pumpkin Coconut Chocolate Chip Oatmeal Cups
(Adapted from Sally’s Baking Addiction)

Makes 8-10 servings

1 1/4 cup rolled oats
2 tablespoons whole wheat flour
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 cup shredded coconut
1/2 teaspoon vanilla extract
1/3 cup canned pumpkin
1/2 cup almond milk
2 tablespoons syrup
1 1/2 tablespoons applesauce
1/4 cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray muffin tin with non-stick spray and set aside (you will most likely only fill about 8-9 wells).
2. In a medium bowl, stir together oats, flour, sugar, baking powder, salt, cinnamon, pumpkin pie spice and coconut.
3. In a separate bowl, whisk together vanilla, pumpkin, milk, syrup and applesauce. Add wet mixture to dry mixture and stir until just combined. Gently stir in chocolate chips.
4. Drop batter into muffin tin wells by the heaping tablespoon. Gently press down into the wells.
5. Bake for 17-20 minutes.

Pumpkin Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
1 tablespoon butter, at room temperature
1 tablespoon pumpkin
1 cup powdered sugar
1/4 teaspoon cinnamon

In a small/medium bowl, use a hand mixer to beat cream cheese, butter and pumpkin until well incorporated. Add powdered sugar and cinnamon. Beat until well blended.

*Refrigerate any unused frosting in airtight container


3 thoughts on “Pumpkin Coconut Chocolate Chip Oatmeal Cups

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