These spiced pumpkin oat muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly from the tin.
In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, oats, brown sugar, raisins, and walnuts.
Mix the dry ingredients thoroughly to ensure even distribution of the leavening agents and spices.
In another bowl, whisk together the egg, milk, pumpkin puree, and vegetable oil until smooth.
Make sure the wet ingredients are well combined to create a uniform batter.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing.
Overmixing can result in dense muffins, so mix just until no dry streaks remain.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning and to make the process quicker.
Bake in the preheated oven for 22-25 minutes, or until the tops spring back when lightly touched.
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy your delicious spiced pumpkin oat muffins!
Pair with a warm beverage for a cozy treat.
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