Description
These delightful muffins are a fantastic breakfast and a healthy snack, blending pumpkin and oats beautifully.
Ingredients
Scale
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 large pastured eggs
- 1 ¼ cups milk
- ¼ cup raisins
- ¼ cup pecans
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms up, line or grease a 12-cup muffin tray to prevent any sticking.
- In a large mixing bowl, combine the rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix thoroughly.
- In another bowl, whisk together the pumpkin puree, maple syrup, eggs, and milk until well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined and fold in raisins and pecans.
- Divide the muffin batter evenly among the prepared muffin cups. Bake for 20–25 minutes, or until golden brown.
- Once baked, let them cool in the tray for about 5 minutes before transferring to a cooling rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. These muffins freeze well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal per muffin
- Sodium: 150 mg
- Protein: 4 g