A healthier version of an autumn classic.
These maple-sweetened pumpkin oat muffins are made with whole wheat flour and rolled oats. I used maple syrup to sweetened them, but honey would also do the job.
Every week on Saturday, I spend a few hours on creating an editorial calendar for the upcoming week. During the process, I decide on what recipe to try, what recipe to shoot and share on the blog. As I go through the dishes to share, I try my best to be diligent about providing you with recipes that are seasonal, easy to make, healthy (or healthier) and made with ingredients that are easily available. Lately though, I find myself wanting to go back to basics: recipes that you can build on. Like this maple sweetened pumpkin oat muffin recipe.
About this Maple-Sweetened Pumpkin Oat Muffins recipe:
For one thing, as you will see in the video below, this muffin recipe is easy to make. It does not require a mixer or any other fancy kitchen equipment. Also, it is healthier as it is naturally sweetened with maple syrup and made with whole- wheat flour. I only used a little bit of pumpkin seeds as topping, but if you prefer you can add some in the batter or omit it all together. If you love nuts, I also suggest trying it with lightly roasted pecans. Either way, it is a great recipe to accompany your coffee during these chilly autumn mornings.
Maple-Sweetened Pumpkin Oat Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 11 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 1/3 cup coconut oil, melted and cooled
- ½ cup maple syrup, at room temperature
- 2 large eggs, at room temperature
- 1 cup pumpkin puree, I used canned pumpkin puree
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 1 ¾ cups (9.625 oz.) whole-wheat flour
- 1/3 cup rolled oats, plus more as garnish
- 2 tablespoons pumpkin seeds or pecans (optional)
- Pre-heat the oven to 325 F degrees. Line a 12-muffin tin with muffin liners and lightly spray the pan with oil spray. Set aside.
- Whisk together the coconut oil, maple syrup, and eggs in a bowl. Stir in the pumpkin puree, almond milk, and vanilla extract.
- Add in the salt, baking soda, cinnamon, and pumpkin spice. Whisk until all ingredients are completely incorporated.
- Add in the flour and oats. Fold in the dry ingredients into wet ingredients just until they are combined.
- Using a large spoon or an ice cream scoop, fill each muffin tin with the batter. You should end up with 11 muffins.
- Sprinkle each muffin with rolled oats and nuts, if using.
- Bake in the oven for 24-26 minutes.
- Let it cool for 10 minutes and serve.
- Serving Size: 11 muffins