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As the crisp air of fall settles in and leaves begin to change color, our cravings shift toward the comforting flavors of pumpkin. From lattes to pies, pumpkin-flavored recipes hold a special place in our hearts during this season. Among these delightful treats, Sweet Pumpkin Pie Oat Muffins stand out as a wholesome and delicious option that beautifully marries the essence of pumpkin pie with the nutritious benefits of oats. These muffins not only satisfy your sweet tooth but also provide a balanced snack or breakfast choice, making them a perfect addition to your fall baking repertoire.

Sweet Pumpkin Pie Oat Muffins

Embrace the flavors of fall with Sweet Pumpkin Pie Oat Muffins, a wholesome treat that combines the essence of pumpkin pie with the benefits of oats. These muffins are not only deliciously sweet but also packed with fiber and nutrients, making them a perfect snack or breakfast option. Easy to make and versatile for your baking repertoire, they can be enjoyed fresh or stored for later. Whip up a batch and indulge in the comforting tastes of autumn this season!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour (or gluten-free flour of your choice)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree (unsweetened)

1/2 cup brown sugar, packed

1/4 cup maple syrup (or honey)

1 large egg

1/3 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts (optional, for added crunch)

1/2 cup chocolate chips or raisins (optional, for a touch of sweetness)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly with oil or non-stick cooking spray to prevent sticking.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure all ingredients are well combined to create a uniform dry mixture.

      Combine the Wet Ingredients: In a separate bowl, blend the canned pumpkin puree, packed brown sugar, maple syrup (or honey), large egg, unsweetened applesauce, and vanilla extract. Stir until the mixture is smooth and creamy, ensuring all wet ingredients are fully incorporated.

        Fold Wet into Dry: Gradually add the wet mixture to the bowl containing the dry ingredients. Gently fold the two mixtures together with a spatula or wooden spoon until just combined. Be cautious not to overmix, as this can result in dense muffins. If you’re using them, now is the time to fold in the optional chopped nuts and chocolate chips or raisins.

          Fill the Muffin Cups: Using a scoop or spoon, fill each muffin cup in the prepared tin with the muffin batter, ensuring each is filled about 3/4 full to allow for rising during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are ready!

              Cool Down: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. After that, carefully transfer the muffins to a wire rack to cool completely. This helps prevent sogginess and enhances texture.

                Serve and Enjoy: These delightful muffins can be enjoyed warm or at room temperature. Store any leftovers in an airtight container for up to a week or freeze them for longer preservation of freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins. Enjoy the comfort of fall flavors in every bite!