Description
These Pumpkin Oatmeal Muffins are a delicious and wholesome treat perfect for breakfast or a snack
They combine the warm flavors of pumpkin and spices with hearty oats for a moist and satisfying texture
Easy to make and full of comforting autumn taste these muffins are ideal for sharing or enjoying on the go
Ingredients
1 1/2 cups flour
1 cup old-fashioned oats
3/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1 can (15 oz) pumpkin puree
3/4 cup milk
1/3 cup canola oil
Instructions
Preheat the oven to 400°F. Spray the bottoms only of the wells in a twelve-cup muffin pan with nonstick cooking spray or line them with paper baking cups.
In a large bowl, combine 1 1/2 cups flour, 1 cup old-fashioned oats, 3/4 cup brown sugar, 1 teaspoon pumpkin pie spice, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
In a medium bowl, beat 1 egg slightly. Add 1 can (15 oz) pumpkin puree, 3/4 cup milk, and 1/3 cup canola oil. Stir until well combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not over-mix.
Bake for 22 to 25 minutes or until golden brown. Cool in the pan on a wire rack for 5 minutes. Run a knife around the edges of each muffin and remove them from the pan.
Notes
Pumpkin oatmeal muffins bake evenly when ingredients are well combined but not overmixed
Avoid opening the oven door frequently to prevent collapse
Use fresh spices for better flavor
Let muffins cool completely before storing to keep texture perfect
- Prep Time: 15
- Cook Time: 22 to 25
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220