Soft, baked, healthy pumpkin oatmeal breakfast cupcakes!

Cook just once ? and you get a healthy breakfast for the entire week!
Vegan
Gluten-free
Dairy-free
Egg-free
High-fiber
High in Vitamin A
And just 8 ingredients! 

The original version of this recipe?the Breakfast Oatmeal Cupcakes To Go?is one of the most popular recipes on my blog and is a recipe that many readers (including my own mother) have added to their routine breakfast rotation, because the cupcakes are easy to take on-the-go and can be individually frozen so they?re ready any time you need an instant healthy breakfast.
Just grab however many you want out of the freezer, throw them into a lunchbox or tupperware container, and take them on your way!
 
(View the video, above)
Feel free to have fun customizing the cupcakes with different add-ins, such as raisins, chopped walnuts, shredded coconut, or even dried cranberries. I added chocolate chips this time, because chocolate is obviously my favorite add-in for pretty much everything.
You can also frost the cupcakes if desired, with melted coconut butter, almond butter, or even homemade Vegan Marshmallow Fluff!

Pumpkin Oatmeal Breakfast Cupcakes
Adapted from my Pumpkin Baked Oatmeal

Pumpkin Oatmeal Breakfast Cupcakes

Total Time:
21m

Yield:
11-12 breakfast cupcakes

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