Toasted Oat Pumpkin Muffins
These pumpkin muffins with toasted oats and dried fruit make for a great snack or breakfast on the go. Perfect for when your wife has an early meeting and can't have breakfast in bed like you usually make for her every morning.
Servings 12 Muffins
Equipment
- Muffin or cupcake tin
- non-stick pan
Ingredients
Muffins, Wet Ingredients
- 425 grams Pumpkin Puree (15 oz can)
- 60 grams Rolled Oats (1 cup)
- 57 grams Unsalted Butter, melted (4 tbsp)
- 100 grams Turbinado Sugar (1/2 cup, white sugar works too)
- 25 grams brown sugar (2 tbsp)
- 2 Large Eggs
- 170 grams Buttermilk
Muffins, Dry Ingredients
- 150 grams AP flour (1-1/4 cups)
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp Cinnamon
- 1 tsp Baking powder
- 1 tsp Baking soda
- 142 grams Dried raisins or dried cranberries (1 cup)
- Turbinado sugar , for topping
Instructions
- In a large pan over medium heat, add the oats and toast until slightly browned and fragrant. Remove oats from the pan and set aside
- In a large mixing bowl, combine the pumpkin puree, toasted oats, butter and sugar. Stir in the eggs and buttermilk
- In a separate bowl, add the flour, spices, salt, baking soda and baking powder. Whisk the ingredients together.
- Add the dry ingredients to the wet ingredients and stir to combine using a spatula. Fold in the cranberries/raisins
- Cover the bowl and chill in the fridge for 4 hours. Can be chilled overnight as well.
- Preheat the oven to 375 and place a rack in the middle of the oven.
- Line your muffin tin with paper muffin wrappers or grease the wells of the muffin tin.
- Divide the batter evenly into the 12 wells. Roughly 2 heaping tablespoons of batter each.
- Bake for 25-28 minutes or until a toothpick comes out clean.
- Let cool in the tin for 5 minutes and then turn out and let cool completely on a wire rack.
- The muffins, like most baked goods are best day of, but can be stored at room temp for up to three days.