Maple-Oat Pumpkin Muffins
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 18 1 muffin
- 18 standard cupcake liners
- 1/2 cup oats, dry
- 1/2 cup milk
- 3/4 cup flour, all-purpose
- 3/4 cup flour, whole wheat
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cup pumpkin, canned
- 1/2 cup applesauce, unsweetened
- 2 large egg
- 8 tablespoon maple syrup, pure
- 1/4 cup pumpkin seed kernels
- 1 tablespoon maple syrup, pure
Preheat oven to 350° F. Place cupcake liners into muffin tins, or spray each cup with a bit of cooking spray.
Combine oats and milk in a small bowl, set aside for 5-10 minutes.
In a large bowl, combine flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
Add pumpkin mixture and oat mixture to the large bowl with the dry ingredients; stir until fully combined.
Divide batter among muffin cups, filling each 2/3 full.
In a small bowl, combine pumpkin seeds and 1 tablespoon maple syrup. Put small spoonfuls or pinches of this mixture on top of each muffin.
Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool before serving.
Calories: 156kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 223mg | Fiber: 3g | Sugar: 11g