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.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
- 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
Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin pan and set aside.
In a large bowl, whisk together the dry ingredients (flour, oats, baking soda, baking powder, salt, and spices).
In a separate bowl, stir together the remaining ingredients except for the buttermilk.
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.
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).
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,