- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 12
Ingredients
- 1 ¼ cups
- unbleached all-purpose flour
- 190 g
- 1 ¼ cups
- quick-cooking oats
- 125 g
- 2 tsp
- baking powder
- ½ tsp
- baking soda
- ½ tsp
- ground cinnamon
- ¼ tsp
- ground nutmeg
- ¼ tsp
- salt
- 1 cup
- unsweetened pumpkin purée, homemade or store-bought (see note)
- 250 ml
- ¾ cup
- brown sugar
- 160 g
- 6 tbsp
- milk
- 90 ml
- 6 tbsp
- vegetable oil
- 90 ml
- 2
- eggs
- 3 tbsp
- pumpkin seeds, chopped
Preparation
- Step 1
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with silicone or paper liners.
- Step 2
- In a large bowl, combine the flour, oats, baking powder, baking soda, spices and salt.
- Step 3
- In another bowl, whisk together the remaining ingredients, except for the pumpkin seeds, until smooth. Pour over the dry ingredients and mix gently with a spatula until the dry ingredients are moistened. Divide the batter among the muffin cups. Sprinkle with the pumpkin seeds.
- Step 4
- Bake for 20 to 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Unmould the muffins and let cool on a wire rack.
Variation
Unsweetened pumpkin purée is very useful and freezes well. If you have any left over, you can portion it out before freezing, so it’s ready for your next muffin recipe.
