I know, I know, every food blog and website you go to right now has pumpkin recipes and here’s one more! But these little muffins are a perfect and healthy treat. I bring these to my son’s class for Halloween and Thanksgiving parties and the kids devour them without getting all sugared up. These are also great for an afternoon snack. The maple syrup works perfectly with the pumpkin flavor and makes it taste just like autumn in a little bite. These muffins are delicious as is, or if you so desire even better with some chopped pecans. I love making these as mini muffins, but they’re just as yummy as full size muffins if you prefer.
Pumpkin Oatmeal Mini Muffins
Author: Sweet Green Kitchen’s Jen Jones
Adapted from Angie Walker’s Pumpkin Banana Oatmeal Muffins
1 cup all purpose flour
½ cup whole wheat flour
1 cup old fashioned oats
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree – I use canned pumpkin
1 large ripe banana – mashed
2 teaspoons vanilla
¼ cup apple juice
½ cup maple syrup
¼ cup canola oil or other oil
Additional – about 2 Tablespoons of oats & a bit of Raw Sugar – to sprinkle on top
Optional: ½ cup chopped nuts, pecans are my preferred – I skip this when making for a school event
Preheat oven to 370 F.
In a large bowl, combine flours, oats, cinnamon, baking powder, baking soda and salt.
In a separate bowl, combine pumpkin, banana, eggs, vanilla, juice, maple syrup and oil. Mix well.
Add wet ingredients to dry and mix until just combined. Stir in the nuts if using.
Prepare muffin tins by spraying with cooking spray or brushing with oil. Using a 1 Tablespoon measure, spoon into the cups of a mini muffin pan OR use a regular size muffin tin if you prefer. Sprinkle the tops of each with some oats and a bit of raw sugar.
Bake mini muffins 12-14 minutes. Bake regular size muffins 22-25 minutes. Both at 370 F. Until a toothpick inserted in the center comes out clean. Cool on a wire rack.