Ingredients for Moist Oatmeal Pumpkin Muffins
- Pumpkin Puree
- ¾ cup packed light brown sugar
- Canola Oil
- Water
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- Pumpkin Pie Spice
- Nutmeg
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
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How to Make Moist Oatmeal Pumpkin Muffins
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, oatmeal, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped nuts (optional).
- Fill the prepared muffin cups ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
37g
Fat
5g
Carbs
7g
