Description
Delicious pumpkin and oat muffins that are perfect for breakfast or as a snack, delivering a warm hug from the inside with their fluffy texture.
Ingredients
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ½ cup sunflower oil
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 180ºC (350ºF) for 15 minutes.
- In a large bowl, whisk together the sunflower oil, pumpkin puree, brown sugar, eggs, vanilla extract, and apple cider vinegar until smooth.
- In a medium bowl, mix together the whole wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in any additional ingredients, such as nuts or dried fruit, if desired.
- Divide the batter evenly among muffin tins and sprinkle pumpkin seeds on top.
- Bake for approximately 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool before enjoying.
Notes
Store any leftover pumpkin puree in the refrigerator for up to a week or freeze it for later use. Fill each muffin cup about two-thirds full to allow for rising.