October Oatmeal Pumpkin Muffins Recipe

October Oatmeal Pumpkin Muffins Recipes

  • PREP 15 mins
  • COOK 20 mins
  • READY IN 40 mins


Ingredients

Original recipe makes 6 large muffins

  •  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

  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.
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