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Maple Pumpkin Muffins

Maple Pumpkin Muffins

Maple Pumpkin Muffins

Cook Time:

20 Minutes

Servings:

12

Shelf Life:

5 Days

Prep Time:

20 Minutes

Ingredients

1 c solid-pack pumpkin (not pie filling)
1/4 c pure maple syrup
1/4 c oil
1 egg
1/3 c low fat sour cream
1 1/4 c flour
1/4 c quick cooking rolled oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or allspice) OR 1/8 tsp cinnamon, ginger, cloves,
nutmeg
1/2 tsp salt
1/2 c chopped nuts (or mini chocolate chips)

Directions

In a medium mixing bowl, whisk together the first five ingredients.

Add the dry ingredients and stir until almost blended.

With a couple more strokes, stir in the nuts or chocolate chips just until blended. Over mixing makes heavy muffins, so don't get stir happy!

Spray a muffin tin with non-stick coating and divide the batter into twelve muffins. Bake in a pre-heated 350 degree oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for a few minutes before removing from the tins. Serve warm or at room temperature.

HINT
A great way to cook pumpkin is to open the pumpkin like you would a jack o lantern. Scoop out all the seeds and goop. Spear the sides about 8 times, replace lid and bake in oven at 350 degrees until you can pierce a fork through the side--about 30- 45 minutes. Let cool and using a spoon, scoop all the pumpkin off the skin and it's ready to use.

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