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Pumpkin Muffin

Back-to-School Pumpkin Muffins

These easy pumpkin muffins are wholesome, lightly sweet and perfect for lunchboxes, after-school snacks or busy mornings.
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Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 1/3 Cup Olive oil
  • 1/2 Cup Maple syrup
  • 2 Eggs
  • 1 Cup Barrie Hill Farms pumlkin roasted and pureed
  • 1/4 Cup Milk
  • 2 Tsp Pumpkin pie spice
  • 1 Tsp Baking soda
  • 1 Tsp Vanilla
  • 1/2 Tsp Salt
  • 1 3/4 Cup Whole wheet flour
  • 1/3 Cup Old-fashioned oats plus extra for topping
  • 1 Cup Chocolate chips optional

Method
 

  1. Preheat oven to 325°F. Grease or line a 12-cup muffin tin. 
  2. Whisk together oil and maple syrup. Add the eggs and mix well. 
  3. Stir in the pumpkin purée, milk, pumpkin pie spice, baking soda, vanilla and salt. 
  4. Add the flour and oats, stirring just until combined. Fold in chocolate chips if you'd like! 
  5. Divide the batter between the muffin cups. Top with a sprinkle of oats and coarse sugar, if using. 
  6. Bake for 22–25 minutes, or until a toothpick inserted into the centre comes out clean. 
  7. Let cool before removing from the pan, then enjoy! 

Notes

Lunchbox tip: These muffins freeze well, so make an extra batch and pull them out as needed for easy school lunches.

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