Pumpkin Oat Muffins
Try this Pumpkin Oat Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1 3/4 cups whole wheat flour
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1 cup pumpkin purã©e
- 1/4 cup milk of choice (i used almond milk)
- 1/2 teaspoon cinnamon plus more for sprinkling on top
- 1/4 teaspoon allspice or cloves
- 1/4 cup maple syrup
- 2 eggs at room temperature
- 1/3 cup old-fashioned oats plus more for sprinkling on top
- Carbohydrate 20.2968257517204 g
- Cholesterol 260.305 mg
- Fat 24.0681175000051 g
- Fiber 3.02717330710093 g
- Protein 10.109974 g
- Saturated Fat 13.3441561666676 g
- Serving Size 1 1 muffin (112g)
- Sodium 202.220391666897 mg
- Sugar 17.2696524446195 g
- Trans Fat 2.27876053333333 g
- Calories 330 calories
In a large bowl, beat the oil and maple syrup together. Add eggs, and beat well.Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, nutmeg and allspice or cloves.Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.Bake at 325F for 23-25 minutes. Cool before taking out of molds.
