These Maple Pumpkin Muffins were a BIG hit with my boys. They didn't last long at all and with whole wheat flour along with pumpkin, I didn't feel bad about letting them devour them either! Give them a try and you won't be sorry.
Maple Pumpkin Muffins
- ⅓ cup olive oil or oil of choice
½ cup Wood’s Traditional Maple Syrup
- 2 eggs, at room temperature
- 1 cup pumpkin purée (I baked and used a squash from the garden the 2cd time)
- ¼ cup milk of choice or almond milk or…
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1 cup large chocolate chips or choice of add-ins and I added some Dark Ghirardelli chocolate :)
2 teaspoons Wood’s Maple Sprinkles for sprinkling on top
- Preheat oven to 325° F (165 degrees Celsius).
- If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and Wood’s Traditional Maple Syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt.
- Add whole wheat flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-in, like nuts, chocolate, or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups.
- Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of Wood’s Maple Sprinkles and/or pumpkin spice blend if you’d like.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
- These muffins taste even better after they have rested for a couple of hours!
These will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Well with 3 boys still around - they didn’t last a whole day - So they must be pretty good!
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