Pumpkin Spice Oat Muffins
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Pumpkin spice fans will love these muffins. On another note, pumpkin is a veggie. So this recipe is a great way to get in a little more veggies (parents of picky eater kiddos, I’m looking at you).
A big THANK YOU to amazing student volunteer Alexandra for developing this recipe.
Prep Time: 20 mins. Bake Time 22-25 mins. Total Time: 45mins
Makes 12 Muffins
Pumpkin Spice Oat Muffins Ingredients
¼ cup Safflower Oil
2/3 cup Maple Syrup
2 Eggs
1 ½ cup Pumpkin Puree
1 ½ tsp Vanilla Extract
3 Tbsp Water (Milk or Milk Substitute)*
2 cups All Purpose Flour
1/3 cup Rolled Oats
1 tsp Baking Soda
½ tsp Salt
2 tsp Cinnamon
¼ tsp Allspice
¼ cup Pumpkin Seeds
Pumpkin Spice Oat Muffins Directions
Preheat oven to 350°. Prep muffin tray with baking cups or spraying with non-stick cooking spray.
In a medium mixing bowl, sift the flour, baking soda, and spices together. Stir in the salt and oats. Set aside.
In a large mixing bowl, beat the eggs together then whisk in the pumpkin puree. Once combined, whisk in the oil, maple syrup, and vanilla extract.
Slowly add the dry ingredients to the wet. Fold everything together using a spatula, stop when everything has just been combined. If the batter looks dry, add the water (milk/milk substitute)*.
Scoop batter into the muffin cups, about ¾ to the top. Garnish muffins with a few kernels of pumpkin seeds and bake at 350° for 20-25 mins.
Let cool for 5-10 mins before removing from the muffin tray.
Enjoy!
*Pumpkin purees vary, some are moister, while others are on the dry side. Omit the water [milk/milk substitute] if your puree is very moist.
Get another delicious & healthy pumpkin recipe here.
Photo credit: Amazing student volunteer Alexandra
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