Description
Hearty pumpkin oatmeal muffins bring warmth and comfort straight from autumn’s kitchen. Spiced with cinnamon and packed with wholesome goodness, these treats offer a delightful morning embrace that nourishes and satisfies you completely.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1 1/2 cups old-fashioned oats
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
Liquid Ingredients:
- 1/3 cup maple syrup or honey
- 1/2 cup brown sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
Optional Add-ins:
- 1/2 cup chopped nuts, raisins, or chocolate chips (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and ready a muffin tin with paper liners or a light grease coating.
- Create a smooth wet mixture by vigorously whisking pumpkin puree, eggs, maple syrup, brown sugar, oil, and vanilla extract in a spacious mixing bowl until thoroughly integrated.
- Construct a dry ingredient blend by combining oats, flour, baking powder, baking soda, aromatic spices (cinnamon, ginger, nutmeg, cloves), and salt in a separate container.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently to maintain a light texture. Carefully introduce milk and mix until the batter achieves a uniform consistency.
- Enhance the muffin base by gently folding in optional ingredients like chopped nuts, raisins, or chocolate chips for additional flavor and texture.
- Distribute the batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Bake for 20-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean. Rest muffins in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Swap honey or maple syrup with alternative sweeteners like agave nectar or stevia for a lower-sugar version.
- Use gluten-free oats and flour blend to make these muffins completely gluten-free and suitable for those with wheat sensitivities.
- Boost protein content by adding a scoop of protein powder or incorporating Greek yogurt into the wet ingredients for a more nutritious breakfast option.
- For dairy-free adaptation, replace milk with almond milk, coconut milk, or oat milk to accommodate different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg