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Maple-Pumpkin Muffins with Oats

Maple-Pumpkin Muffins with Oats

I made a muffin recipe I found on Cookie+Kate recently and they were a big hit with everyone, especially the kids. I love that these muffins use maple syrup instead of sugar, coconut oil instead of butter, and some whole wheat flour. These maple-pumpkin muffins with oats were moist and delicious without being too sweet. My kids really loved them slathered with butter.

Maple-Pumpkin Muffins with Oats

How to Make Maple-Pumpkin Muffins with Oats

Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.

Combine the flour, whole wheat flour, oats, baking soda, cinnamon, salt, nutmeg, ginger, and cloves together in a large bowl and mix thoroughly.

In another bowl, whisk together the maple syrup and coconut oil, then add the eggs and whisk until thoroughly combined. Add the pumpkin puree, milk, and vanilla; whisk well.

Slowly add the flour/oat mixture to the pumpkin mixture and stir until just combined.

Scoop the muffin batter evenly into the muffin tin. Side Note: I only made 10 muffins because we like them to be a little bigger.

Maple-Pumpkin Muffins with Oats

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them cool in the muffin tin for a few minutes before moving them to a wire rack to finish cooling. Serve slathered in butter and enjoy.

Maple-Pumpkin Muffins with Oats

 

Maple-Pumpkin Muffins with Oats

 

Yield: 10-12 muffins 

Total Time: 18-20 minutes 

Ingredients:

1 cup flour
3/4 cups whole wheat flour
1/3 cup oats, a little extra for sprinkling on top of the muffins
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 cup real maple syrup
1/3 cup coconut oil, melted
2 eggs
1 cup pumpkin puree
1 cup milk
1 tsp vanilla extract
Turbinado raw sugar, for sprinkling on top of the muffins

Directions:

Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.

Combine the flour, whole wheat flour, oats, baking soda, cinnamon, salt, nutmeg, ginger, and cloves together in a large bowl and mix thoroughly.

In another bowl, whisk together the maple syrup and coconut oil, then add the eggs and whisk until thoroughly combined. Add the pumpkin puree, milk, and vanilla; whisk well.

Slowly add the flour/oat mixture to the pumpkin mixture and stir until just combined.

Scoop the muffin batter evenly into the muffin tin. Side Note: I only made 10 muffins because we like them to be a little bigger.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them cool in the muffin tin for a few minutes before moving them to a wire rack to finish cooling. Serve slathered in butter and enjoy.

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cookie+Kate

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