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  • Writer's pictureSusie Csorsz Brown

Maple Pumpkin Oatmeal Muffins

Weekday mornings can be sheer chaos, I know, but that doesn't mean you don't want your kids to get on the bus without a good breakfast (good = tasty but filling, hopefully lower sugar and higher fiber). These are a great option. You can definitely throw these together in the morning (you can top the oats with the boiling water, add the maple syrup and oil, and then cover, adding the other ingredients in the morning), but also making them on the weekend is a great option; throw them in the freezer once cool, and then you can pop them out, into the toaster oven and they'll be just as tasty as when they are fresh from the oven.

Hope you enjoy!

Maple Pumpkin Oatmeal Muffins

Yield: 16 - 18 muffins 


2 cups old-fashioned rolled oats

1 1/3 cup boiling water

15 ounce can pumpkin puree

2/3 cup maple syrup (any grade)

1 cup neutral oil, such as canola or grapeseed

1 large egg

2 teaspoons vanilla extract

4 teaspoons baking powder

2 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

4 cups whole-wheat flour

2 cups dried cranberries or tart cherries, preferably unsweetened


Position a rack in the middle of the oven and preheat to 375 degrees.

Place the oats in a large, heatproof bowl and pour in the boiling water. Stir to combine, and cover the bowl with a plate or lid large enough to trap the moisture. Let rest for 15 minutes.

Meanwhile, lightly brush the wells of one and a half 12-cup muffin pans with oil or spray with non-stick cooking spray.

After the oats have hydrated, add the pumpkin, maple syrup, oil, egg, and vanilla and whisk to thoroughly combine. Whisk in the baking powder, baking soda, salt, cinnamon and cardamom until combined. Using a flexible spatula, gently fold in the flour, scraping the bottom and sides of the bowl as you mix. Don’t worry about some dry patches at this point – best not to overmix before the fruit goes in. Add the dried fruit and stir a few more times until they’re evenly distributed.

Scoop the batter into the prepared muffin pan (use a generously filled 1/4-cup measure or large cookie scoop for quick, even portioning) and bake for 22 - 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean.

Let cool on a wire rack in the pan for 5 minutes, then gently loosen the muffins by by twisting and lift them out onto the rack. Serve warm or at room temperature.

Excellent option to freeze the extras and then you're all set for busy school mornings!

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