Pumpkin Oat Muffins

Make these Pumpkin Oat Muffins with whole wheat flour for a healthier, whole grain muffin sweetened with dark brown sugar and maple syrup.

You don’t have to wait for pumpkin spice lattes to reappear to enjoy these Pumpkin Oat Muffins with cinnamon and maple flavors baked right into these healthy Fall breakfast treats. Honestly, since canned pumpkin is readily available at the grocery store year-round, I don’t know why we wait until October to bake pumpkin pancakes, donuts, and desserts!

This Pumpkin Oat Muffin batter gets a little extra fiber from old-fashioned rolled oats mixed in with the flour. You can substitute white whole wheat flour for the plain all-purpose flour to make these muffins totally whole-grain. Plus, the sweetness comes from a mix of dark brown sugar and maple syrup, not refined granulated sugar.

Before popping these into the oven to bake, sprinkle the tops with raw pumpkin seeds and a few raw oats to help identify what’s inside these yummy muffins. The raw pumpkin seeds will toast up while the muffins bake and add a nice little crunch.

Heartier than most, these muffins are perfect for a weekday grab-and-go breakfast. Store them in an airtight container or ziplock bag, and reheat in the microwave for about 10 seconds for the most enjoyment. You’ll want to make more than one batch!

• Fun Fact: Brown sugar is made with molasses, so it contains slightly more minerals than refined white sugar.

Print

Pumpkin Oat Muffins

Prep Time

10 mins

Cook Time

20 mins

 

 Make these Pumpkin Oat Muffins with whole wheat flour for a healthier, whole grain muffin sweetened with dark brown sugar and maple syrup.

Course: Bread

Cuisine: American

Servings: 12 muffins

Ingredients

• 1-1/3 cups all purpose flour (or white whole wheat flour)
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup canned pumpkin
• 1/3 cup dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup canola oil
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin pan and set aside.

2. In a large bowl, whisk together the dry ingredients (flour, oats, baking soda, baking powder, salt, and spices).

3. In a separate bowl, stir together the remaining ingredients except for the buttermilk.

4. Make a well in the dry ingredients and alternately stir in the pumpkin mixture and the buttermilk. DO NOT over mix; just stir with a spatula or wooden spoon until all the dry ingredients are incorporated.

5. Evenly divide the batter into the cups of the muffin pan. Tap the pan gently on the counter to remove any air bubbles. Sprinkle tops with a few pumpkin seeds (and dry oats, if desired).

6. Bake for 18-20 minutes or until a toothpick inserted into a muffin center comes out clean. Cool in the pan for 5 minutes before removing to a wire rack to cool completely,