Autumn Pumpkin Oat Muffins with Walnuts

Autumnal muffins with pumpkin, oats and walnuts that are great for making ahead. They keep for several days in the fridge and taste good warmed up or cold.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Hokkaido pumpkin, finely grated
• 150 g Rolled oats
• 100 g Spelt flour
• 2 tsp Baking powder
• 1 tsp Cinnamon
• 1 pinch Salt
• 2 pc Eggs
• 150 g Plain yogurt
• 100 ml Milk
• 3 tbsp Maple syrup
• 3 tbsp Rapeseed oil
• 50 g Walnuts, chopped

Method

1. Preheat the oven to 180 °C conventional heat and line a muffin tin for 12 muffins with paper liners.
2. Finely grate the pumpkin. Mix the oats, spelt flour, baking powder, cinnamon and salt in a large bowl.
3. In a second bowl, whisk the eggs, yogurt, milk, maple syrup and rapeseed oil well.
4. Add the wet ingredients to the flour mixture and stir only until just combined. Fold in the grated pumpkin and chopped walnuts.
5. Divide the batter evenly among the liners and bake for about 25 minutes, until the muffins are golden brown and a wooden skewer comes out clean.
6. Let the muffins cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
7. To prepare ahead, place the cooled muffins individually in containers or bags and store them in the fridge. To reheat, microwave for about 30 seconds.