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| October Oatmeal Pumpkin Muffins |
"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
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 40M |
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- Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
- 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.
- 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.
Notes :
- Recipe quantities supply enough batter for 6 very large muffins, 9 regular-sized muffins, or 12 miniature muffins. Larger muffins may need the full baking time.
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