It’s finally pumpkin season! Bring on all the pumpkin things. This recipe was awesome because it’s filling, not too sweet, and easy to throw together and bake for an easy grab breakfast. You can check out the original recipe from How Sweet Eats. I made the non-cheesecake filling version, but I’m including the instructions for the cheesecake version as well because who doesn’t love cheesecake?!

Ingredients

• 3 ½ cups old fashioned rolled oats
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp kosher salt
• 2 large eggs
• 1 ¼ cups milk, any variety works
• 1 15 ounce can pumpkin puree
• ⅓ cup maple syrup
• 2 tsp vanilla extract

Cheesecake Verson

• 8 ounces mascarpone filling
• 1 Tbsp maple syrup

Chocolate Chip Version

• ¾ cup chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
2. In a small bowl, whisk together the oats, baking powder, pie spice and salt.
3. In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
4. Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
5. Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.