Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened applesauce or mashed banana
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1 1/2 cups rolled oats
- 1/2 cup oat flour (or finely ground oats)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- Optional mix-ins: 1/2 cup chocolate chips, chopped nuts, or raisins
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, applesauce, vanilla extract, and milk until well combined.
- Add dry ingredients: Add the oats, oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt. Stir until everything is just combined.
- Add mix-ins: Fold in any optional additions like chocolate chips or nuts.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the batter. It can make the muffins tough. Stir just until the ingredients are combined.