Pumpkin & Oat Muffins
Hearty muffins with a beautifully moist crumb created by soaking rolled oats in pumpkin purée. The oats add satisfying texture and fiber while the warm spice blend makes these irresistible. A nutrient-dense snack that fuels active little ones.
Ingredients
- 1 cup Pumpkin Purée
- 0.5 cup Whole Milk
- 1 cup Rolled Oats
- 2 large Eggs
- 3 tablespoons Unsalted Butter
- 0.33 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 2 teaspoons Pumpkin Spice Blend
- 0.5 teaspoon Salt
Instructions
- Preheat the oven to 190°C (375°F). Line a muffin tin with liners or grease lightly.
- In a large bowl, whisk together the pumpkin purée and milk. Stir in the rolled oats and let the mixture sit for 10–15 minutes so the oats soften and absorb the liquid.
- Whisk in the melted butter, eggs, maple syrup, and vanilla extract until everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice blend, and salt.
- Add the dry ingredients to the oat mixture and stir gently until just combined — do not overmix.
- Divide the batter among the muffin cups, filling each about three-quarters full. This recipe yields approximately 7 larger muffins or 10 standard-sized ones.
- Bake for 18–20 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Safety step: For babies and younger toddlers, break into small, manageable pieces before serving.
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