Pumpkin Muffins

Summary

Yield
6 Servings
Source

https://cookieandkate.com/healthy-maple-pumpkin-muffins/

Prep time1 hour

Description

Ingredients

2TablespoonVegetable Oil (plus 2 1/2 teaspoons)
1⁄4CupMaple Syrup
1 Egg (room temperature)
1⁄2CupPumpkin Puree
2TablespoonMilk
1TeaspoonGround Cinnamon
1⁄2TeaspoonGround Ginger
1⁄2TeaspoonGround Nutmeg
1⁄4TeaspoonGround Allspice
1⁄2TeaspoonBaking Soda
1TeaspoonVanilla Extract
1⁄4TeaspoonSalt
3⁄4CupWheat Flour (plus 2 tablespoons)
2TablespoonOats (plus 2 1/2 teaspoons)
1TeaspoonTurbinado Sugar

Instructions

1.Preheat oven to 325 degrees Fahrenheit. Grease all muffin tin with non-stick cooking spray.
2.In a small bowl add flour, oats, cinnamon, ginger, allspice, nutmeg, baking soda, and salt. Whisk together until combined and set aside.
3.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.
4.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.
5.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.