Pumpkin muffins are an easy fall breakfast to make ahead for busy school mornings, open-house days or weekend guests.
Ingredients and directions
- Ingredients: 1 cup pumpkin puree, 2 eggs, 1/3 cup neutral oil, 1/2 cup brown sugar, 1/4 cup milk, 1 cup all-purpose flour, 3/4 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt and 1/4 teaspoon nutmeg.
- Heat oven to 350 F. Line a 12-cup muffin tin.
- Whisk wet ingredients and sugar. Stir dry ingredients separately, then combine just until no dry flour remains.
- Divide evenly and bake approximately 18-23 minutes, until a toothpick comes out clean. Cool before serving.
- Optional: fold in 1/2 cup chopped pecans or chocolate chips.
Serving and storage tips
Use plain canned pumpkin puree, not sweetened pumpkin pie filling. Refrigerate leftovers in a sealed container or freeze for a convenient breakfast later.
At Midwest Realty of Minnesota, we believe seasonal upkeep is part of protecting the comfort, condition and long-term value of your home. Questions about preparing, buying or selling property in the Twin Cities South Metro? Email us or call us at 651-472-4012.