October Oatmeal Pumpkin Muffins

Ingredients

  • no-stick cooking spray
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¼ cups pumpkin puree
  • ½ cup milk
  • 2eggs, beaten
  • ¼ cup maple syrup
  • ¾ cup quick-cooking rolled oats

    • Directions

  • Step 1

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

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  • Step 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.

  • Step 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.

    • Cook's Note:

    Recipe quantities supply enough batter for 6 very large muffins, 9 regular-sized muffins, or 12 miniature muffins. Larger muffins may need the full baking time.

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