These golden pumpkin cinnamon muffins can be made up to 2 days ahead and be served as a light breakfast on Thanksgiving morning.
Whatever we talk – muffins, salt or sweet are always a good option for the lunchbox on-the-go.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 12
- Difficulty Level Easy
Ingredients
- 150 g flour
- 100 g oatmeal
- 1 baking powder
- 1/4 tsp salt
- 2 tbsp fig jar jam finely chopped
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1 cup baked pumpkin
- 1/3 milk
- 1 vanilla extract
- 2 eggs
- 1 tsp ground ginger
Nutrition Info
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1 muffin = 45 g = 95 kkal
Instructions
- Put milk over the oatmeal and set aside.
- Combine flour, ginger, cinnamon, baking powder and salt in a bowl. Stir well. Add the cut figs.
- Combine in a separate bowl sugar and eggs. Add the vanilla. Mix with electric mixer just to combine. Add sugar mixture to flour mixture. Stir just until moist. Add the oatmeal and milk.
- Prepare the cooking muffin tin with baking muffin sheets. Heat the oven 175 C. Fill each muffin nest no more than 2/3. Bake 17 to 20 min or until a wooden pick inserted comes out clean.
- Cool muffins on a wire track.
- Servings : 12
- Ready in : 30 Minutes
- Course : Dessert and Snacks, Main courses
- Recipe Type : beef, Biscuits, Breakfast, Cakes, Pies and pastry, Dessert
- Ingredient : Baking powder, Brown sugar, Caw-milk, Cinnamon, Eggs, Fig jar jam, Flour, Ginger root, Milk, Oat bran, Pumpkin, Salt, Sugar, Vanilla, Wheat Flour
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