Description
Delightful pumpkin and oat muffins that offer a warm, inviting taste and texture, perfect for breakfast or snacks.
Ingredients
- 1 cup pumpkin pureé
- ½ cup (70g) brown sugar
- 2 eggs
- ½ cup (125ml) sunflower oil
- 1 cup (130g) whole wheat flour
- ½ cup (40g) rolled oats
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 180ºC (350ºF) for 15 minutes.
- Whisk together the sunflower oil, pumpkin pureé, brown sugar, eggs, vanilla extract, and apple cider vinegar until smooth.
- Mix together the whole wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in any additional ingredients if desired.
- Divide the batter among muffin tins and sprinkle pumpkin seeds on top.
- Bake for approximately 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool before enjoying.
Notes
Feel free to customize the recipe with nuts or dried fruit. Adjust sweetness by reducing brown sugar if desired.
