A different, healthy take on Pumpkin muffins… lots of flavour in a few bites (I made them in my mini muffin pan lol). I made the muffin batter and before baking I sprinkled some of the cinnamon sugar I had leftover from my Pumpkin Donuts to give it just that little bit of extra flavour, but you can leave that out if you like.
As with the Pumpkin Donuts I made the same day, not all of the muffins even made it to the plate before they were being devoured lol!
I used oatmeal in place of some of the flour in these muffins and put the oatmeal through my food processor on grind until it was almost a flour but still a bit “grainy,” almost a graham crumb type texture. With some of the wonderful fall spices, maple syrup and some walnuts, these are delicious tasting, easy to make muffins!!!
Here are my ingredients. Stuff you would normally have in your cupboards most days… except maybe the pumpkin… but it is pumpkin season so you might want to stock up lol!
The first thing I did was to take the 2 cups of oatmeal and ran it, one cup at a time, through my food processor until it was almost a flour but with a texture similar to graham crumbs… if that makes sense?
In the bowl of my stand mixer, I mixed together the pumpkin, eggs, milk, maple syrup, vegetable oil, heavy cream and vanilla. Mixing until well blended.
I added the oatmeal, flour, cinnamon, ginger, nutmeg, salt, walnuts and baking soda to the bowl and mixed until just combined… finishing off with a few stirs with my spatula. NOTE: I also ran my walnuts through the food processor until they were in very small pieces… optional.
I divided the muffin batter between the cavities on my mini muffin pan and then sprinkled the tops with the leftover cinnamon sugar I had. That step is optional but it definitely adds to the flavour!
I baked the muffins at 350 degrees for about 15 minutes, until they were starting to brown on top and the tops spring back when I tapped them.
I would say we let them fully cool before eating them… but that would be an outright lie lol! They were awesome hot from the oven too!
Pumpkin Oatmeal Walnut Muffins
- 2 cups oatmeal (ground in food processor)
- 1 cup flour
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. nutmeg
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup heavy cream
- 1 cup pumpkin (not pie filling)
- 1/2 cup maple syrup
- 3 tbsp. vegetable oil
- 1 tsp. vanilla
- 1 cup walnuts, finely ground
- Optional: Cinnamon Sugar to sprinkle on top before baking
- Preheat oven to 350 degrees. Using cooking spray, grease mini muffin pan (24 cavities)
- Grind oatmeal in the food processor until it resembles graham crumbs in texture. Set aside.
- In bowl of stand mixer mix together eggs, heavy cream, pumpkin, maple syrup, vegetable oil and vanilla. Mix until well combined.
- Add flour, cinnamon, ginger, nutmeg, oatmeal, baking soda, salt and walnuts.
- Mix until just combined and finish with a few stirs with the spatula.
- Divide muffin batter evenly in all cavities of mini muffin pan.
- Optional: sprinkle tops of muffins with cinnamon sugar.
- Bake at 350 degrees for about 15 minutes, until browning on top and tops spring back when pressed.
- Allow to cool and enjoy.