Description
Soft, moist, and bursting with pumpkin flavor, these Pumpkin Oatmeal Muffins are a delicious and healthy breakfast treat. Ready in just 30 minutes, they’re perfect for busy mornings.
Ingredients
– 1 cup pumpkin puree
– 1 cup rolled oats
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup brown sugar
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, combine the pumpkin puree, oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well mixed.
3. – In a separate bowl, whisk together the eggs, brown sugar, melted butter, and vanilla extract.
4. – Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a crunchy topping, sprinkle the muffin batter with a streusel mixture before baking.
– Substitute pumpkin pie spice for the cinnamon and nutmeg, if desired.
– Store leftover muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American