October Oatmeal Pumpkin Muffins
pumpkin puree, oats, sugar, eggs, maple syrup, flour, milk, baking powder, spice, baking soda, cinnamon, nutmeg
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 for October Oatmeal Pumpkin Muffins Recipe
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.
Read the full directions on Allrecipes.com
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Servings
6 large muffins
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