October Oatmeal Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These muffins are a great autumn breakfast. Ingredients:
no-stick cooking spray |
1/2 cup all-purpose flour |
1/2 cup whole wheat flour |
1/2 cup white sugar |
1 teaspoon salt |
1 teaspoon pumpkin pie spice |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 1/4 cups pumpkin puree |
1/2 cup milk |
2 eggs, beaten |
1/4 cup maple syrup |
3/4 cup quick-cooking rolled oats |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
2. Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.
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