Pumpkin oat breakfast muffins

Name: Pumpkin oat breakfast muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 portions

Lightly sweetened muffins made with canned pumpkin purée, oats and whole-wheat flour. They freeze well for busy mornings.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 12 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Heat the oven to 190°C and line a 12-hole muffin tin.
Step 2. Whisk the pumpkin, eggs, maple syrup and oil together.
Step 3. Stir in the flour, oats, baking powder and cinnamon until just combined.
Step 4. Divide between the cases and bake for 20–22 minutes, until a skewer comes out clean.
Step 5. Cool on a rack before storing.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Cook meat, poultry, fish and eggs to the safe internal temperatures published by the Government of Canada.
Refrigerate leftovers within two hours and keep the fridge at 4°C or below.
Wash hands, boards and utensils between raw and ready-to-eat foods.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.