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
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Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
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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.
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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.
