Maple-Sweetened Pumpkin Muffins With Oats
These pumpkin oat muffins are a delightful treat that perfectly encapsulates the cozy essence of autumn. Bursting with warm spices like cinnamon, ginger, nutmeg, and allspice, each bite is a comforting taste of the season. The combination of wholesome ingredients like pumpkin puree, whole wheat flour, and oats provides a hearty texture that pairs wonderfully with a subtle sweetness from maple syrup or honey. Whether enjoyed for breakfast or as a tasty snack, these muffins are sure to fill your home with the inviting aroma of fall spices as they bake to golden perfection.
— Constant Cookbook
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1¾ cups whole wheat pastry flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Cook Time
23M
Prep Time
PT10M
Yield
10 muffins
Nutrition
- Serving Size: 1 muffin
- Calories: 190 calories
- Sugar Content: 8.7 g
- Sodium Content: 220.3 mg
- Fat Content: 7.2 g
- Saturated Fat Content: 5.3 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 27 g
- Fiber Content: 3.5 g
- Protein Content: 3.8 g
- Cholesterol Content: 31 mg
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