october oatmeal pumpkin muffins

Ingredients

• Servings: 6
• 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 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). spray 6 muffin cups with cooking spray.
• whisk all-purpose flour, whole wheat flour, sugar, salt, 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.
• 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.