Pumpkin Muffins with Oats and Orange Marmalade Recipe

Name: Pumpkin Muffins with Oats and Orange Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 3/4 cup whole-wheat flour; 2/3 cup rolled oats; 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon ground ginger; 1 cup pure pumpkin puree; 1/2 cup orange marmalade; 1/3 cup buttermilk; 1 tablespoon cider vinegar; 1 teaspoon pure vanilla extract; 1/4 cup vegetable oil; 4 tablespoons unsalted butter, melted and cooled; 2 large eggs; 1/3 cup rolled oats; 2 tablespoons sugar; 1 tablespoon unsalted butter, melted

Servings: persons

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2/3 cup rolled oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup pure pumpkin puree
1/2 cup orange marmalade
1/3 cup buttermilk
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
4 tablespoons unsalted butter, melted and cooled
2 large eggs
1/3 cup rolled oats
2 tablespoons sugar
1 tablespoon unsalted butter, melted

1
make the muffins Preheat oven to 375.
2
Spray a 12-cup muffin pan with nonstick baking spray.
3
In the bowl of a large food processor, combine both flours with the oats, sugar, baking powder, salt and ginger.
4
Pulse for 10 seconds.
5
Add the pumpkin puree, marmalade, buttermilk, vinegar and vanilla and pulse several times to combine.
6
Scrape down the side of the bowl.
7
Add the oil, butter and eggs and process until fully incorporated, about 10 seconds.
8
make the topping In a small bowl, mix the oats with the sugar and butter.
9
make the topping Fill the prepared pan with heaping 3-tablespoon-size scoops of batter.
10
Sprinkle on the oat topping.
11
Bake in the center of the oven for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
12
Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack to cool completely.
13
Serve the muffins slightly warm or at room temperature.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup whole-wheat flour, 2/3 cup rolled oats, 1/2 cup sugar, and more.

Yes, Pumpkin Muffins with Oats and Orange Marmalade falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins with Oats and Orange Marmalade

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