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Pumpkin and oat muffin

This pumpkin and oat muffin is gorgeous and a healthy treat during the winter holiday season. It's particularly ideal for Halloween - you can use up any pumpkin flesh then decorate the muffins according to your theme.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 12 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ cups whole wheat flour
  • 1½ cups porridge oats
  • 3 Tbsp light muscovado sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ginger powder
  • ¼ tsp ground cloves
  • ¼ tsp grated nutmeg
  • ⅓ cup melted butter or dairy-free margarine
  • 1 cup oat milk or milk
  • 3 Tbsp maple syrup or honey
  • 1 large egg lightly beaten
  • 2 tsp vanilla essence
  • 1 cup pumpkin or butternut squash purée

Method
 

  1. Blend the cooked pumpkin or butternut squash flesh and measure out a cupful
  2. In a large mixing bowl mix the flour with the oats. Add the baking powder, baking soda, spices and sugar. Mix well.
  3. In another bowl, mix the butter, milk, egg, vanilla, honey, then stir in the cup of squash purée. Add this mixture to the flour, stir gently.
  4. Rest the batter for 10 minutes, while the oven is preheated to 180°C. The oat will absorb the liquid, so the batter will become denser.
  5. Line a muffin tin with paper case. Spoon the batter into each case.
  6. Sprinkle the top with oats then bake for about 25 minutes until golden brown.
  7. Cool them on a wire rack.