Pumpkin Oat Muffins
These Pumpkin Oat Muffins are a delightful blend of wholesome oats and seasonal pumpkin, perfect for a healthy breakfast or snack.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup rolled oats Old-fashioned or quick oats work
- 1 cup all-purpose flour Can substitute with whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup pumpkin puree Canned or homemade
- 1/2 cup maple syrup Or honey
- 1/4 cup vegetable oil Or melted coconut oil
- 1/4 cup milk Any type
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts Optional
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix together the rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped walnuts if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Chef's Tips:
• For a vegan version, replace the egg with a flax egg and use plant-based milk
• Avoid overmixing the batter to prevent tough muffins
• Serve warm with a dollop of Greek yogurt for a delicious breakfast treat
Food Safety:
• Ensure muffins are fully cooled before storing to prevent moisture buildup
• Store in an airtight container to maintain freshness