Follow these steps for perfect results
Pumpkin Puree
Egg
Cane Sugar
Vanilla
Milk
Apple Cider
Cinnamon
Flour
Baking Powder
Oats
Preheat oven to 350°F (175°C).
In a large bowl, combine pumpkin puree, egg, cane sugar, and vanilla.
Mix well until combined.
Add milk, apple cider, and cinnamon.
Stir until well blended.
In the same bowl, add flour, baking powder, and oats.
Mix until just combined; do not overmix.
Grease a 12-cup muffin tin or use cupcake liners.
Fill each muffin cup to the top with batter.
Bake at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.
Expert advice for the best results
Add chopped nuts or dried cranberries for extra texture and flavor.
Do not overmix the batter for best results.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance and stored in an airtight container.
Serve warm on a plate, optionally dusted with powdered sugar.
Serve with a dollop of whipped cream or cream cheese frosting.
Pair with a warm beverage like coffee or tea.
Enhances the fall flavors.
A good complement to the sweetness of the muffins.
Discover the story behind this recipe
Associated with fall holidays like Thanksgiving.
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