Pumpkin Oat Muffins
Ingredients
Dry Ingredients
- 1 cup flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp cardamom optional
Wet Ingredients
- 2 large eggs room temperature
- ½ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup almond milk or skim milk
- ¼ cup canola oil
- ½ tsp vanilla extract
- 1 cup rolled oats
- ½ cup raisins
Instructions
- Preheat oven to 375℉. Prep 10 muffin cups
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and all the spices. Stir until well combined.
- In a large bowl, beat the eggs. Stir in brown sugar, pumpkin puree, milk, canola oil, and vanilla extract. Stir until well combined.
- Combine the dry ingredients with the wet ingredients and stir until just combined.
- Stir in oats and raisins. Divide batter into the muffin cups. Cups will be nearly full of batter.
- Bake until muffins are puffed up and a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.