October Oatmeal Pumpkin Muffins
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Description
These muffins are a great autumn breakfast.
Ingredients
- no-stick cooking spray
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup white sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¼ cups pumpkin puree
- ½ cup milk
- 2 eggs, beaten
- ¼ cup maple syrup
- ¾ cup quick-cooking rolled oats
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
- 2. 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.
- 3. 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.
Nutrition Facts
serving: 6 large muffins
calories: 263.8 kcal
carbohydrates: 53.4 g
protein: 7.1 g
saturated fat: 1.1 g
cholesterol: 63.6 mg
sodium: 710.8 mg
fiber: 4.2 g
sugar: 27.5 g
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