Description
A hearty autumn blend of pumpkin and classic morning glory ingredients. These muffins are moist, spiced, and packed with carrots, oats, and nuts.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 cup desiccated coconut
- 1/2 cup rolled oats
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
- In a large bowl, beat the eggs and brown sugar until smooth, then stir in the pumpkin puree and vegetable oil.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Stir in the shredded carrots, raisins, walnuts, coconut, and rolled oats using a spatula.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American