OCTOBER OATMEAL PUMPKIN MUFFINS

October Oatmeal Pumpkin Muffins image

These muffins are a great autumn breakfast.

Provided by EW2012

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 6

Number Of Ingredients 15

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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
2 eggs, beaten
¼ cup maple syrup
¾ cup quick-cooking rolled oats

Steps:

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, 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.
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.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 53.4 g, Cholesterol 63.6 mg, Fat 3.3 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 710.8 mg, Sugar 27.5 g