October Oatmeal Pumpkin Muffins

Ingredients

• no-stick cooking spray
• 0.5 cups all-purpose flour
• 0.5 cups whole wheat flour
• 0.5 cups white sugar
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 0.75 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1.25 cups pumpkin puree
• 0.5 cups milk
• 2 eggs , beaten
• 0.25 cups maple syrup
• 0.75 cups quick-cooking rolled oats

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.

2. 2

   Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into flour mixture until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.

3. 3

   Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.