Description
Savor the flavors of fall with these homemade pumpkin oatmeal muffins, packed with wholesome ingredients and warm spices. Perfect for a cozy breakfast or anytime snack.
Ingredients
– 1 cup canned pumpkin puree
– 1 cup old-fashioned oats
– 3/4 cup brown sugar
– 2 large eggs
– 1/2 cup unsweetened almond milk
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, oats, brown sugar, eggs, and almond milk until well combined.
3. – In a separate bowl, mix the baking powder, cinnamon, ginger, nutmeg, and salt.
4. – Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a crunchier topping, sprinkle the muffin batter with a mixture of chopped pecans or walnuts before baking. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American