Oh, October! The month to enjoy pumpkin-flavored everything. This recipe celebrates both the sweet and the savory side of the winter squash in a pumpkin oatmeal muffin. (Also try the recipe for Pumpkin Soup)
Pumpkin Oatmeal Muffins
These pumpkin muffins have a minimal amount of sugar in them, reducing the risk of a mid-morning crash, but they still feel like a treat.
The oats add extra fiber and protein, and give the muffins added texture. These are great to pack in a lunchbox or as a quick and easy grab-and-go breakfast.
Ingredients
Makes 12 muffins
1 15-ounce can pumpkin puree
1 teaspoon vanilla extract
3 eggs
½ cup canola oil
2 cups all-purpose flour
1 cup rolled oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Directions
Heat the oven to 350°F.
In a large bowl, mix together the pumpkin, vanilla extract, eggs and canola oil. Whisk until smooth.
Put the flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt into a medium bowl, and mix well. Fold the dry ingredients into the pumpkin mixture until combined.
Line a muffin tin with baking liners, then divide the batter between all 12 liners. Bake for 30 minutes until golden brown on top and cooked through. Once cool, store the pumpkin muffins in an airtight container.
More fall fun:
5 fun and easy fall craft projects for kids
