Lynn Dugan - MyPlate2Yours
Pumpkin is a flavor of fall. These naturally sweet muffins deliver 100% whole grain. They are surprisingly moist and flavorful. Any leftover can be stored at room temperature in a sealed container for few days. Or, if you do not finish all 12, they are an ease to freeze!
If you want to make these into mini muffin bites, the recipe yields 3 dozen. Simply reduce the cooking time to 15-20 minutes. Enjoy!
Pumpkin Oat Muffins (makes 1 dozen)
2 tablespoons canola oil
½ cup pure maple syrup (or honey)
1/3 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla extract
1, 15-ounce can pumpkin puree
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup whole wheat flour
1 cup quick oats
½ cup raisins
1. Preheat oven to 325 degrees. Place 12 muffin papers into tin (or lightly coat tin with cooking spray). Set aside.
2. In a large bowl, whisk together oil, syrup, egg, vanilla and yogurt until well blended.
3. Whisk in pumpkin and blend in well.
4. Sprinkle mixture with baking soda, cinnamon, nutmeg and salt. With a rubber spatula, stir to combine.
5. Sprinkle flour and oats. Stir again with spatula to incorporate into mixture.
6. Finally, add raisins, stirring gently to mix.
7. Spoon mixture into muffin cups to fill, dividing equally.
8. Bake for 25 minutes. Check (firm tops or internal 200 degree F temperature). Cook 3-5 minutes more, as needed.
9. Remove muffins to a baking rack to cool. Enjoy!