Pumpkin Muffins
Total Time: 1 hourYield: 6 Servings
Source: cookieandkate.com
Category: Breakfast
Ingredients
2 tablespoons Vegetable Oil (plus 2 1/2 teaspoons)1⁄4 cup Maple Syrup
1 whole Egg (room temperature)
1⁄2 cup Pumpkin Puree
2 tablespoons Milk
1 teaspoon Ground Cinnamon
1⁄2 teaspoon Ground Ginger
1⁄2 teaspoon Ground Nutmeg
1⁄4 teaspoon Ground Allspice
1⁄2 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1⁄4 teaspoon Salt
3⁄4 cups Wheat Flour (plus 2 tablespoons)
2 tablespoons Oats (plus 2 1/2 teaspoons)
1 teaspoon Turbinado Sugar
Directions
- Preheat oven to 325 degrees Fahrenheit. Grease all muffin tin with non-stick cooking spray.
- In a small bowl add flour, oats, cinnamon, ginger, allspice, nutmeg, baking soda, and salt. Whisk together until combined and set aside.
- In a large bowl, beat the oil and maple syrup together with a whisk. Add the egg, and beat well. Add the pumpkin purée, milk, and vanilla and mix until combined.
- Fold in the dry ingredients until fully incorporated. 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 turbinado sugar.
- 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 for 10 minutes then take them out to cool completely on the cooling rack.