This recipe makes 12 generously sized muffins. I was afraid they would rise too high for the toaster oven rack normally used to separate the two pans so I came up with a new system. I put the bottom pan in an 11-x-8-inch baking pan and crossed stacked the second pan on top. It made baking them a little less of a balancing act.

Sun Oven Maple-Pumpkin Muffins


2 cups all-purpose flour

1 cup old-fashioned oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoons 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.


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