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  • Pumpkin Breakfast Muffins

    1 vote
    Pumpkin Breakfast Muffins
    Prep: 10 min Cook: 18-20 min Servings: 15
    by Conni @MrsMamaHen
    9 recipes
    >
    These delicious muffins have not only pumpkin, but with cranberries, pecans and oats in there, they made a great breakfast treat. See a pictorial on MrsMamaHen.com

    Ingredients

    • 1 1/2 c flour
    • 1 t baking soda
    • 1 tsp cinnamon
    • 3/4 tsp salt
    • 1/8 tsp ginger
    • 1/8 tsp nutmeg
    • 1/8 tsp allspice
    • 1/3 c steel-cut or old-fashioned oats
    • 1 c sugar
    • 2/3 c pumpkin puree
    • 2 eggs
    • 1/2 c extra virgin olive oil
    • 1/4 c orange juice
    • 1/2 c dried, sweetened cranberries
    • 1/2 c rough-chopped pecans

    Directions

    1. To begin, preheat your oven to 350 degrees. This recipe makes aboout 14-15 muffins. Line your muffin pan with papers to suffice.
    2. In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice.
    3. Stir in the oats. Set it aside.
    4. In your mixing bowl, combine sugar, pumpkin puree, eggs and extra virgin olive oil.
    5. Mix those well, and stir in the orange juice.
    6. Stir your flour mixture into the liquid mixture until combined.
    7. Stir in the cranberries and pecans.
    8. Scoop the batter into the muffin pan, filling the cups about 2/3 full.
    9. 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!

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