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October Oatmeal Pumpkin Muffins

October Oatmeal Pumpkin Muffins

Cost $5.5, save $8

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $5.5

INGREDIENTS

  • Dry Ingredients

    • 🌾 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
    • ¾ cup quick-cooking rolled oats

  • Wet Ingredients

    • 🎃 1 ¼ cups pumpkin puree
    • 🥛 ½ cup milk
    • 🥚 2 eggs, beaten
    • ¼ cup maple syrup
    • No-stick cooking spray

STEPS

1

Preheat the 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.

3

Stir pumpkin puree, milk, eggs, and maple syrup into flour mixture until batter is smooth; fold oats into batter.

4

Scoop batter into prepared muffin cups, filling them to the top.

5

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes.

6

Set aside to cool 5 to 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

264

Calories

  • 7
    Protein
  • 53
    Carbs
  • 3
    Fats

💡 You can use flax eggs instead of regular eggs to make the recipe vegan.Top muffins with a sprinkle of oats or chopped nuts before baking for added texture.Store muffins in an airtight container for up to 3 days.