WHOLE WHEAT PUMPKIN OAT MUFFINS

WHOLE WHEAT PUMPKIN OAT MUFFINS image

Yield 12 muffins

Number Of Ingredients 18

2 cups whole wheat flour
1 cup quick-cooking rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup buttermilk*
¾ cup pure pumpkin puree - canned or homemade
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup canola or vegetable oil
1 egg
2 teaspoons vanilla extract
Notes
If you have pumpkin pie spice mix, you can substitute 2 teaspoons for the cinnamon, ginger, nutmeg, and cloves.

Steps:

Instructions Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners. In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each. Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.