Maple Pumpkin Muffins
Al WoodMaple Pumpkin Muffins
Al Wood
12
15 minutes
22-25 minutes
Breakfast
Ingredients
- 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
Directions
- 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!