Serves: 5
Total Calories: 537

2 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup buttermilk, at room temperature
1/2 cup canned pumpkin, at room temperature
1/2 cup maple syrup, at room temperature
1/2 cup brown sugar, packed
1/3 cup vegetable oil
1 egg, at room temperature
2 teaspoons vanilla extract

Set Sun Oven out to preheat. Line the indentations of two 6-muffin baking tins with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla extract until blended.

Using a wooden spoon, stir the wet ingredients into the dry until just blended. Divide the batter evenly between the two muffin tins. Using a rack or a baking dish to separate them, cross-stack the pans in the Sun Oven. Bake until a toothpick inserted in the center of a muffin comes out clean, about 45 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 537
Calories from Fat: 148

More Recipes from the Sun Oven Cooking Cookbook:
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