Try this Maple-Sweetened Pumpkin Oats Muffins recipe.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 up melted coconut oil or extra-virgin olive oil
- 1/2 cup maple syrup or honey
- 2 eggs* at room temperature
- 1 cup pumpkin purã©e
- 1/4 cup milk of choice (i used almond milk)
- 1/2 teaspoon cinnamon plus more for sprinkling on top
- 1/4 teaspoon allspice or cloves
- 1 3/4 cups whole wheat pastry flour/regular whole wheat flour
- 1/3 up old-fashioned oats plus more for sprinkling on top
- Carbohydrate 8.46371533968537 g
- Cholesterol 86.029 mg
- Fat 19.3436986666856 g
- Fiber 0.0759483329137166 g
- Protein 1.423923 g
- Saturated Fat 11.9585266666701 g
- Serving Size 1 1 muffin (55g)
- Sodium 144.258466667519 mg
- Sugar 8.38776700677165 g
- Trans Fat 1.44374286666667 g
- Calories 209 calories
Step-by-step
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease ten cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
- Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack. These muffins are delicate until they cool down (you have been warned!), so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- Enjoy muffins as is or with a spread of nut butter or regular butter.
Standard quick breads often rely on a heavy ratio of refined white sugar and butter to generate structure, which can easily yield a dense crumb if the batter is overmixed. Developing tenderness in whole wheat baked goods requires working the flour minimally while balancing dense, moisture-rich purées against liquid sweeteners like maple syrup. This formulation utilizes whole wheat pastry flour, which contains less gluten-forming protein than standard all-purpose flour, producing a lighter texture without sacrificing the hearty character inherent to whole grains.
Achieving structural integrity relies entirely on managing the cooling phase inside a ten-cup muffin tin rather than transferring the baked goods immediately to a rack. Because these treats contain substantial pumpkin purée and liquid sweetener, they remain structurally fragile at precisely 325 degrees Fahrenheit when first pulled from the oven, requiring twenty-three to twenty-six minutes of heat until a wooden toothpick inserted into the center emerges completely clean. Allowing the pan to sit undisturbed on a wire cooling rack permits the internal starches to set properly before handling, preventing the delicate crusts from tearing during extraction.
Standard butter or nut butter spreads offer a rich counterpoint to the earthy spices and natural squash sweetness when served alongside. Adjusting the fat component is straightforward, as melted coconut oil and extra-virgin olive oil substitute evenly at a one-to-one ratio without altering the final rise.
