These pumpkin oatmeal muffins are easy to make and oh so delicious! Topped with oats and brown sugar and chock-full of pumpkin, spices and maple syrup, these muffins are sure to have you wanting more. Portion out and freeze leftover pumpkin purée so you can make these muffins over and over again.
Recipe created by Amy Oliver, OHEA student member, excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
¼ cup large flaked rolled oats (60 mL)
¼ cup dark brown sugar, packed (60 mL)
2 cups whole wheat flour (500 mL)
1 cup large rolled oats (250 mL)
1/3 cup granulated sugar (75 mL)
2 Tbsp natural wheat germ (2 mL)
2 tsp baking powder (10 mL)
½ tsp baking soda (2 mL)
1 tsp cinnamon (5 mL)
½ tsp dried ginger (2 mL)
¼ tsp dried cloves (1 mL)
¼ tsp freshly ground nutmeg (1 mL)
1 cup buttermilk (250 mL)
¾ cup pure pumpkin purée (175 mL)
¼ cup pure maple syrup (60 mL)
1/3 cup canola oil (75 mL)
1 omega-3 egg (1)
2 tsp pure vanilla extract (10 mL)
¼ cup large flaked rolled oats (60 mL)
¼ cup dark brown sugar, packed (60 mL)
2 cups whole wheat flour (500 mL)
1 cup large rolled oats (250 mL)
1/3 cup granulated sugar (75 mL)
2 Tbsp natural wheat germ (2 mL)
2 tsp baking powder (10 mL)
½ tsp baking soda (2 mL)
1 tsp cinnamon (5 mL)
½ tsp dried ginger (2 mL)
¼ tsp dried cloves (1 mL)
¼ tsp freshly ground nutmeg (1 mL)
1 cup buttermilk (250 mL)
¾ cup pure pumpkin purée (175 mL)
¼ cup pure maple syrup (60 mL)
1/3 cup canola oil (75 mL)
1 omega-3 egg (1)
2 tsp pure vanilla extract (10 mL)
