Healthy Pumpkin Muffins

I have so much pumpkin puree from my roasted pumpkin. I will be submitting the recipes I am using it. This muffin is delicious and filling.

Yield: 10 muffins

Source: Cookie and Kate




  1. Preheat oven to 325 degrees F.
  2. Line muffin pans with liners or grease them well. Note: Since this makes 10 muffins, fill the empty portions with water.
  3. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, one at a time, and beat well. Mix in the pumpkin purée and milk. Then add the baking soda, vanilla extract, salt, cinnamon, ginger and nutmeg.
  4. Add the flour and oats to the bowl and mix moistened.
  5. Divide the batter evenly between the ten muffin cups.
  6. Sprinkle the tops of the muffins with a small amount of oats.
  7. Finally, sprinkle the muffins with cinnamon.
  8. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
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  10. Let them cool, then remove. The recipe says they can stick to the pan until they are cooled off, so that's why I chose to use the muffin liners.

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