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As the leaves begin to change and the air turns crisp, the aroma of baked goods fills homes across the country, signaling the arrival of fall. One recipe that perfectly encapsulates this seasonal shift is Spiced Pumpkin Oat Muffins. These delightful muffins are not only a nod to the beloved pumpkin flavor that many of us associate with autumn but also a healthy and wholesome treat that can be enjoyed at any time of the year.

Spiced Pumpkin Oat Muffins

Get ready to embrace the cozy flavors of fall with Spiced Pumpkin Oat Muffins! These nutritious delights are not only packed with the rich taste of pumpkin but also blended with wholesome oats and warm spices like cinnamon and nutmeg. Perfect for breakfast or a snack, they are easy to make and customizable with your favorite add-ins. Dive into the seasonal spirit while enjoying a healthy treat that can be enjoyed year-round. Happy baking!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1 cup pumpkin puree (canned or homemade)

1/2 cup brown sugar (packed)

1/4 cup honey or maple syrup

1/4 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Optional: 1/2 cup chopped nuts or chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Oats: In a medium bowl, mix the rolled oats with 1 cup of milk (dairy or non-dairy) and let it soak for about 10-15 minutes. This will soften the oats and help them integrate better into the muffin batter.

      Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

        Combine Wet Ingredients: In another large bowl, whisk together the pumpkin puree, brown sugar, honey (or maple syrup), vegetable oil, eggs, and vanilla extract until smooth.

          Combine Mixtures: Add the soaked oats (along with any leftover milk) to the pumpkin mixture. Stir until just combined. Gradually fold in the dry ingredients mixture until no streaks of flour remain. Be careful not to over-mix; the batter should be lumpy.

            Fold in Extras: If using, gently fold in the chopped nuts or chocolate chips to your batter.

              Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

                Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                  Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container for up to a week or frozen for later use.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins