Pumpkin Breakfast Muffins
Servings: 15 muffins
Ingredients
- 1½ c flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅓ c old-fashioned oats
- 1 c sugar
- ⅔ c pumpkin purée
- 2 eggs
- ½ c extra virgin olive oil
- ¼ c orange juice
- ½ c dried sweetened cranberries
- ½ c rough-chopped pecans
Instructions
- To begin, preheat your oven to 350 degrees. This recipe makes about 14-15 muffins. Line your muffin pan with papers to suffice.
- In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice.
- Stir in the oats. Set it aside.
- In your mixing bowl, combine sugar, pumpkin purée, eggs, and extra virgin olive oil.
- Mix those well and stir in the orange juice.
- Stir your flour mixture into the liquid mixture until combined.
- Stir in the cranberries and pecans.
- Scoop the batter into the muffin pan, filling the cups about ⅔ full.
- Bake for 18-20 minutes, or until they test done in the center with a toothpick. Remove to a cooling rack and cool to room temperature. Enjoy your muffins warm too if you like!
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/pumpkin-breakfast-muffins/Nutrition
Serving: 1c | Calories: 224kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 211mg | Fiber: 2g | Sugar: 14g
