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Pumpkin Oatmeal Muffins
By Ro Morse
PADUCAH - Makes 6 large or 12 medium muffina

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup flax seed
1/2 cup light brown sugar
1 teaspoon salt
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups pumpkin puree
1/3 cup sour cream
1/3 cup milk
3 eggs, beaten
1/4 cup maple syrup
3/4 cup quick-cooking oatmeal

Preheat oven to 375 degrees. Place paper cup liners in 12 regular size or 6 large muffin tins. In a large bowl, stir together flours, flax seed, brown sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon and nutmeg. Stir pumpkin puree, sour cream, milk, eggs and maple syrup into the dry ingredients. Stir in oats. Divide and add batter evenly into the lined tins. Bake in the preheated oven for about 20 to 30 minutes-just until batter in center is solid. Cool five minutes before serving.


Published 06:30 PM, Monday Oct. 12, 2020
Updated 06:37 PM, Monday Oct. 12, 2020

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