Start your day with these hardy and filling muffins bursting with flavor and mellow sweetness from nature’s own maple sugar. Great afternoon snack, too.
Yield: 12 muffins
- Muffin liners
- Nonstick cooking spray
- 2 cups all-purpose unbleached flour (can substitute whole wheat for 1 cup)
- 1 1/2 cup quick cooking rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 15 oz can pumpkin puree
- 1 cup sweetened almond milk
- 1 teaspoon pure vanilla extract
- 4 eggs, beaten
- 1/2 cup maple syrup
- Preheat oven to 375 degrees. Place muffin liners in muffin tray and spray each liners lightly with non-stick cooking spray.
- Mix dry ingredients from the flour to the cloves in a large mixing bowl.
- Stir pumpkin, almond milk and vanilla extract together in a smaller bowl.
- Whisk eggs together in another small bowl just until well blended. Mix eggs into wet mixture.
- Fold the wet ingredients into the dry ingredients until batter is smooth and well combined. Scoop batter into prepared muffin liners until rounded (batter is thick enough to do this.
- If desired, sprinkle tops with granulated sugar or bake as is in preheated oven until toothpick inserted into the middle of a muffin comes out clean, about 25 minutes. Set aside to cool before removing from muffin tray.
Adapted from Allrecipes.com (October Oatmeal Pumpkin Muffins)
Each muffin contains 186 calories.