Description
Delightful and cozy muffins infused with pumpkin and warm spices, perfect for fall gatherings.
Ingredients
- 1/2 cup Olive Oil (Can substitute with melted coconut oil)
- 3/4 cup Maple Syrup (Honey or agave syrup can be used)
- 2 large Eggs (No vegetarian substitute available)
- 1 cup Pumpkin Purée (Homemade or canned is fine)
- 1/2 cup Milk (Use plant-based milk for dairy-free)
- 1 teaspoon Vanilla (No direct substitutions recommended)
- 1 teaspoon Baking Soda (Ensure freshness for best rise)
- 1/2 teaspoon Salt (No substitute necessary)
- 2 teaspoons Pumpkin Spice (Make your own mix if desired)
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if needed)
- 1 cup Whole Wheat Flour (Can replace with more all-purpose flour)
- 1 cup Old-Fashioned Oats (Quick oats can be used)
- 1/2 cup Pumpkin Seeds (Can swap with nuts or chocolate chips)
- 2 tablespoons Granulated Sugar (Optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the olive oil and maple syrup until well combined.
- Add the eggs, pumpkin purée, milk, and vanilla. Mix until smooth.
- In another bowl, combine the baking soda, salt, pumpkin spice, all-purpose flour, whole wheat flour, and oats.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the pumpkin seeds, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle granulated sugar on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve muffins warm with butter or maple syrup. Store in an airtight container for up to three days at room temperature, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American