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October Oatmeal Pumpkin Muffins

4

40 min

October Oatmeal Pumpkin Muffins

October Oatmeal Pumpkin Muffins Photo 1

Time

40 min

Serving

6 persons

Calories

264

Rating

4.00★ (184)

Cuisine

Author: Victoria Buriak
These oatmeal pumpkin muffins are a great autumn breakfast.

Ingredients

  • no-stick cooking spray:
  • all-purpose flour: 0.5 cup
  • whole wheat flour: 0.5 cup
  • white sugar: 0.5 cup
  • salt: 1 tsp
  • pumpkin pie spice: 1 tsp
  • baking powder: 0.75 tsp
  • baking soda: 0.5 tsp
  • ground cinnamon: 0.5 tsp
  • ground nutmeg: 0.5 tsp
  • ¼ cups pumpkin puree: 1 piece
  • milk: 0.5 cup
  • eggs: 2 piece (beaten)
  • maple syrup: 0.25 cup
  • quick-cooking rolled oats: 0.75 cup

Metric Conversion

Stages of cooking

October Oatmeal Pumpkin Muffins Photo 21
October Oatmeal Pumpkin Muffins Photo 32
October Oatmeal Pumpkin Muffins Photo 43
  1. Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
    October Oatmeal Pumpkin Muffins Photo 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 flour mixture until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
    October Oatmeal Pumpkin Muffins Photo 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.
    October Oatmeal Pumpkin Muffins Photo 4

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