Easy, one bowl, healthier pumpkin muffins made with whole wheat grains, and naturally sweetened! These pumpkin muffins are as light, fluffy, and great for grabbing on your way out the door. Got muffin, will travel!
⅓cupold-fashioned oatsplus more for sprinkling on top
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 36 cups of your mini muffin tin with non-stick cooking spray or use silicone muffin cups.
In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
Next, add the flour and oats to the bowl and fold mixture with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins, like nuts or dried fruit, fold them in now.
Divide the batter evenly between the 36 mini muffin cups. Sprinkle the tops of the mini muffins with a pinch of oats. (optional)
Bake muffins for 16 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool.
These muffins are delicate until they cool down.
These muffins taste even better after they have rested for a couple of hours! They’ll 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. ENJOY!