Ingredients
1 ½ cups rolled oats
1 ½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
3/4 cup pumpkin puree
2 large eggs
¾ cup milk (or coconut milk for vegan)
2 tbsp vegetable oil
2 tbsp maple syrup
1 tbsp butter (softened), optional
2 tsp vanilla extract (alcohol-free)
Instructions
Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners
In a medium bowl, whisk oats, flour, cinnamon, nutmeg, baking powder, and salt
In another bowl, mix pumpkin puree, eggs, milk, oil, maple syrup, and butter until smooth
Fold wet ingredients into dry ingredients until just combined
Divide batter evenly among muffin cups
Bake for 20 minutes or until toothpick inserted comes out clean
Let cool for 5 minutes before removing to a wire rack
Notes
Add ½ cup chocolate chips or streusel topping for variation
Store in airtight container overnight or freeze up to 2 months
For vegan, use 1 tbsp ground flax + 3 tbsp water instead of butter
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg