I have a muffin obsession. Seriously, its bad. When I was pregnant I made muffins at least every few days and they would somehow disappear faster than I could whip them out. My muffin top is literally due to eating so many muffins! And I don’t discriminate: Blueberry, oatmeal, bran, even those really disappointing muffins that have surprise raisins in them- ugh! I love them all, but these Whole wheat pumpkin muffins just might be my favorite.
Maybe its the fact that they are whole wheat and have a vegetable in them, or maybe its that they are packed with oats so they make a good quick breakfast (who am I kidding, these are a breakfast side- I like a big breakfast), or maybe its because when these muffins are baking my kitchen is filled with a beautiful fall aroma.
Whole Wheat Pumpkin Oat Muffins
Makes 12 muffins
- 2 cups whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup buttermilk
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar- packed
- 1/3 cup oil- the original recipe calls for vegetable oil but I prefer olive oil
- 1 egg
- 2 tsp vanilla extract
- Optional: oats and pumpkin seeds for topping
Preheat oven to 400F and line a 12 muffin tin.
In a medium bowl, or stand mixer, mix flour, oats, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, mix buttermilk, pumpkin puree, oil, eggs, vanilla, and sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (about 3/4 full). Sprinkle oats and pumpkin seeds over each muffin.
Bake until puffed up and wooden pick inserted into the center of a muffin comes out clean, about 15 minutes.