If you are looking for a hearty, healthy, flavourful, pumpkin muffin recipe — this is it! Perfect for breakfast, snacks and dessert too! These muffins are family favourite and always a welcome addition to university care packages.
Adapted from a recipe found on food.com several years ago.
Pumpkin Oatmeal Muffins
- 1/3 cup canola oil
- 1/2 cup sugar
- 2 eggs, beaten
- 1 – 398 ml can of pumpkin puree (1 2/3 cup)
- 1/3 cup milk
- 3/4 cup all-purpose flour
- 1/2 cup whole barley flour or whole wheat flour
- 1 cup quick-cooking oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/3 cup mini-chocolate chips
- Pre-heat oven to 375°F (190ºC)
- Grease or line a 12-cup muffin tin with large parchment baking cups.
- Whisk together canola oil, sugar and eggs.
- Fold in pumpkin puree and milk; mix thoroughly.
- In separate large bowl, combine flours, oats, baking powder, baking soda, salt, spices and mini-chocolate chips.
- Pour wet ingredients into dry ingredients, stir just to combine.
- Using an ice cream scoop or large spoon, scoop the mixture evenly into the muffin liners.
- Bake for 20 – 25 minutes, until toothpick or cake tester inserted into the center of a muffin comes out clean.
- Set tins on cooling rack for 5 min. before removing muffins to cool completely.
- Be sure to use pure pumpkin puree, not canned pumpkin pie.
- Check out the amazing health benefits of barley flour here.
- Don’t have any barley or whole wheat flour? Substitute with all-purpose flour.
- Feel free to switch out the mini-chocolate chips with raisins or nuts.
Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months. If the kids are home or company drops by, you likely won’t have to worry about that though…