Pumpkin muffins
I made my 14 month old and 4 1/2 year old these outrageously delicious pumpkin oat muffins. I added in chia seeds, flax seed, and hemp for extra nutrients and white chocolate chips too. My junk food obsessed husband and 15 year old son LOVED them as well!
Wet ingredients
1 cup pumpkin puree (240g)
1/2 cup whole milk (or milk of choice)
1 cup rolled oats (100g)
2 eggs, room temperature
3 tablespoons melted butter
1/3 cup maple syrup
1 teaspoon vanilla
Dry ingredients
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it.
Soften oats: In a large bowl, whisk together the milk and pumpkin puree. Stir in the oats and let sit for 10–15 minutes so they soften.
Add wet ingredients: Once oats are softened, whisk in the melted butter, eggs, maple syrup, and vanilla until well combined. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Combine: Add the dry ingredients to the wet mixture. Gently stir until just combined—don’t overmix.
Bake: Divide the batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Soak the oats – Let them sit in the pumpkin and milk mixture to keep muffins tender and light.
Use room-temp eggs & milk – Helps the batter mix evenly for fluffier muffins.
Don’t overmix – Stir dry ingredients into wet just until combined to avoid tough muffins.
