Ingredients
Scale
- 1/2 cup Olive Oil (Can substitute with melted coconut oil)
- 3/4 cup Maple Syrup (Honey or agave syrup can be used)
- 2 large Eggs
- 1 cup Pumpkin Purée
- 1/2 cup Milk (Use plant-based milk for dairy-free)
- 1 teaspoon Vanilla
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin Spice
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if needed)
- 1 cup Whole Wheat Flour (Can replace with more all-purpose flour)
- 1 cup Old-Fashioned Oats (Quick oats can be used)
- 1/2 cup Pumpkin Seeds (Can swap with nuts or chocolate chips)
- 2 tablespoons Granulated Sugar (Optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the olive oil and maple syrup until well combined.
- Add the eggs, pumpkin purée, milk, and vanilla. Stir until smooth.
- In another bowl, whisk together the baking soda, salt, pumpkin spice, all-purpose flour, whole wheat flour, and oats.
- Gradually combine the dry ingredients with the wet ingredients, stirring gently. Avoid overmixing to keep muffins fluffy.
- Fold in the pumpkin seeds (or nuts/chocolate chips if using).
- Spoon the batter into the muffin tins, filling each about 2/3 full. Sprinkle with granulated sugar if desired.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. Pair with tea or coffee for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg