These Pumpkin Spice Oat Cups are a no-bake dessert INFUSED with cozy fall flavors like maple syrup, butterscotch, and (of course) pumpkin spice! They’re chewy, sweet, and can be made in advance, which means you can have them on hand in your freezer for a sweet fall treat anytime.
After our OG peanut butter oat cups went viral on the internet (and in your hearts!), we had to take things up a notch in honor of all things AUTUMN with these delicious pumpkin spice oat cups. They’re our latest addition to this no-bake dessert obsession.
If you haven’t tried our monster cookie oat cups or our caramel delite oat cups, you might as well make a batch of those when you’re whipping up these pumpkin spice oat cups 😄 You can never have TOO many oat cups in your freezer if you ask us.
Ingredients
- Quick-cooking oats
- Maple syrup
- All-natural cashew butter
- Pumpkin pie spice
- Walnuts
- Semi-sweet chocolate chips
- Coconut oil
- Butterscotch chips
- Muffin pan w/ liners
Instructions
- Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
- First, make the oat layer. Add the quick-cooking oats, maple syrup, cashew butter, and walnuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water.
- Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Melt the chocolate chips and coconut oil together in a microwave safe bowl. Heat the mixture in 20-second intervals, stirring after each interval until silky and smooth.
- Scoop 2-3 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats.
- If there is any melted chocolate left in the bowl, evenly distribute the chocolate into each cup. Top each cup with chopped butterscotch chips.
- Place the muffin pan in the freezer for 20-30 minutes to set.
Nutrition Information
Calories: 223 kcal, Carbohydrates: 22 g, Protein: 4 g, Fat: 14 g, Fiber: 3 g, Sugar: 13 g. Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
