Name: October Oatmeal Pumpkin Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: No-stick cooking spray -; All-purpose flour - ½ cup; Whole wheat flour - ½ cup; White sugar - ½ cup; Salt - 1 teaspoon; Pumpkin pie spice - 1 teaspoon; Baking powder - ¾ teaspoon; Baking soda - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Pumpkin Puree - 1 ¼ cups; Milk - ½ cup; Eggs, beaten - 2; Maple syrup - ¼ cup; Quick-cooking rolled oats - ¾ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - October Oatmeal Pumpkin Muffins

1. No-stick cooking spray -

2. All-purpose flour - ½ cup

3. Whole wheat flour - ½ cup

4. White sugar - ½ cup

5. Salt - 1 teaspoon

6. Pumpkin pie spice - 1 teaspoon

7. Baking powder - ¾ teaspoon

8. Baking soda - ½ teaspoon

9. Ground cinnamon - ½ teaspoon

10. Ground nutmeg - ½ teaspoon

11. Pumpkin Puree - 1 ¼ cups

12. Milk - ½ cup

13. Eggs, beaten - 2

14. Maple syrup - ¼ cup

15. Quick-cooking rolled oats - ¾ cup

How to cook deliciously - October Oatmeal Pumpkin Muffins

1. Stage

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

2. Stage

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.

3. Stage

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.