Description
These Pumpkin Oatmeal Muffins are a delicious and easy-to-make treat that’s perfect for a cozy autumn morning. Packed with the warm flavors of pumpkin, cinnamon, and nutmeg, these muffins are moist, tender, and sure to satisfy your fall cravings.
Ingredients
– 1 cup canned pumpkin puree
– 1/2 cup brown sugar
– 2 eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, melted butter, and vanilla extract until well combined.
3. – In a separate bowl, combine the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. – Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– For a crunchier topping, sprinkle the muffin batter with a mixture of rolled oats and brown sugar before baking.
– These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American