October Oatmeal Pumpkin Muffins

October Oatmeal Pumpkin 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


  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.

04/06/2017
October Oatmeal Pumpkin Muffins, recipe PT15M PT1H 5 455 calories

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