Pumpkin Muffins
Serves 12
10 mins prep
30 mins cook
50 mins total
These muffins are just the right balance of spicy and sweet.
cupold-fashioned rolled oatsplus more for topping
tspbaking soda
tspsalt
tbsppumpkin spice mixsee notes above if you don't have this
cupcanned pumpkinor pureed sweet potato or butternut squash
cupbrown sugar
tbspmelted butteror vegetable oil or coconut oil
tbsphoneyor agave or maple syrup
tspvanilla
eggor flax egg, for flax egg; see notes above
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Preheat the oven to 325 F (160 C).
Prepare a muffin tin with muffin liners or grease it with cooking spray.
Add all the dry ingredients (oats, flour, baking soda, salt, spice mix) to a large bowl. Whisk to combine.
In a separate mixing bowl, combine the canned pumpkin, brown sugar, milk, melted butter, honey, vanilla, and egg. Whisk until combined and smooth.
Push the dry ingredients to the edges of the bowl to create a well in the middle of the bowl for the wet ingredients. Add the wet ingredients and mix with a spatula until just combined. The mixture will seem on the more wet/moist side and that's ok; that's the pumpkin.
Using 1/4 cup measuring scoop or cup, distribute the batter evenly to the muffin tin, filling them about 2/3 of the way up. Sprinkle oats on top (if desired). Bake for 25-30 minutes, until the muffins are browned and a toothpick inserted comes out clean.