I think it is safe to say that Pumpkin Spice has officially taken over the Fall flavor profile (thanks Starbucks) and I am totally okay with it! This hearty breakfast muffin transforms pumpkin spice and maple syrup into the perfect breakfast, fill you up- warm you up, grab-and-go muffin.
Maple Pumpkin Oatmeal Muffins
- Butter (to prep muffin tin)
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp kosher salt
- 2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 1/2 cups pumpkin puree
- 1 cup milk
- 4 eggs (beaten)
- 1/2 cup maple syrup
- 1 1/2 cups rolled quick oats (plain)
Preheat oven to 375 degrees F and prepare 18 muffin cups by generously coating with butter.
**I recommend NOT using paper muffin cups. Silicon or metal muffin cups, prepped with butter is best.
Mix all-purpose flour, sugar, salt, pumpkin spice, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined.
Stir in pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until well combined and smooth. Add rolled oats and gently stir in until just combined.
Scoop batter into the prepared muffin cups, filling to the top
Bake about 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool 5-10 minutes before serving.
My recipe was adapted from this recipe.