October Oatmeal Pumpkin Muffins

October Oatmeal Pumpkin Muffins

by Jamie Dean 2 years ago
4.4 (9)
20 minutes
263.8 kcal
53.4 g carbs
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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. 1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
  2. 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. 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