Friday, September 17, 2010

Pumpkin Oat Maple Muffins

A friend and I were talking muffins a few weeks ago, and I asked her to share a recipe she had found for for Pumpkin Oat muffins. They sounded so delicious, and despite having never made this recipe before, I threw caution to the wind and made my own modifications on the first run. Ha! I am such a rebel. I am currently basking in the glory of muffin success, gloating over my incredible muffin skillz, and soaking up the muffin love from coworkers. Hey take it while you can get it eh! Tomorrow might bring some horrible mashed potato mishap or grilling disaster.

I admit I had to borrow this picture, as I did not have time to take one before the muffins were inhaled. I searched the internet far and wide to find a picture that looked like my muffins, and looked like a picture I would take. This is close, I even have that plate!

Now lets talk muffins. These little beauties are packed full of what a friend calls "West Coast healthiness". Spelt and whole wheat flour, oats, oat bran, ground flax, and pumpkin make up the foundation of these muffins, with added deliciousness from raw sugar and maple much so that I thought maple should get a front seat too! It's important to not overcook these, they have such wonderful moistness it would be sad to cook it away. I cut down the cooking time to 25 minutes and I think that was just perfect. Next time I might add something with texture, like apple bits or grated carrot or walnut peices. All would be awesome additions!

Pumpkin Oat Maple Muffins
modified from

•1 cup spelt flour
•1 cup whole wheat flour
•1/2 cup rolled oats
•2 Tbsp oat bran
•2 1/2 tsp baking powder
•1/2 tsp baking soda
•1/4 tsp sea salt
•1 tsp cinnamon
•1/4 tsp freshly grated nutmeg
•6 Tbsp raw sugar
•3 Tbsp maple syrup
•1 Tbsp flax meal
•3/4 cup low fat milk
•1 can (397ml) pumpkin
•2 tsp freshly squeezed lemon juice
•1 1/2 tsp pure vanilla extract
•2 Tbsp olive oil
•1 egg

•2 Tbsp raw sugar
•2 Tbsp rolled oats
•1 tsp olive oil
•pinch sea salt

1.Preheat oven to 375°F.
2.In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined.
3.In another bowl, add the remaining wet ingredients, and stir through until well combined.
4.Add the wet mixture to the dry mixture, and gently fold and mix through, until just combined (do not over mix).
5.Spoon the mixture into a muffin pan lined with cupcake liners.
6.In a small bowl, mix the sugar, oats, oil, and salt together with your fingers, and then sprinkle on top of each muffin.
7.Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Nutritional values: Each muffin is 166 calories, 4g fat, 5g protein, 31g carbs, 3g fibre, 100mg sodium.


  1. i will be making these very soon- likin the mix of grains/flours with the pumpkin and yes- adding carrots or apples would be great too

  2. These sound amazing. I don't have many of the ingredients, but I will soon!

  3. You know what would be good with these? Pumpkin seeds. Or walnuts. Also, pumpkin pie spice (ginger, cloves, nutmeg).

  4. The recipe does have nutmeg and cinnamon, the original had allspice as well but I took it out, if you like it a 1/8 tsp would be plenty.

    The second time I made these I did put walnuts and currants in, both excellent additions, yum! Pumpkin seeds would be good in them, I bet, and in the topping as well!

  5. There's nothing like developing mad muffin skillz. Once you know how to do the substituting, you can take almost any muffin recipe and make it your own (healthy) version. Good job...they sound delicious!