The story of Pumpkin Muffin Love: Daddy takes kids to the bakery. They return home and beg mom to make Pumpkin Muffins. Mom sets off on a mission. The results are below and include the boost of oatmeal.
Pumpkin-Oatmeal Muffins
Ingredients:
1 1/2 cups whole-wheat flour
1 1/2 cups organic all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
1/2 teaspoon baking soda
1/3 cup oatmeal
1 1/2 cups organic all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
1/2 teaspoon baking soda
1/3 cup oatmeal
3/4 cup vegetable oil
2 cups organic pumpkin puree
1 cup plain organic low-fat yogurt
3 large organic eggs
1 1/3 cup brown sugar plus 2 tablespoons more for sprinkling
2 cups organic pumpkin puree
1 cup plain organic low-fat yogurt
3 large organic eggs
1 1/3 cup brown sugar plus 2 tablespoons more for sprinkling
Directions
1. Preheat oven to 350 degrees. Coat muffin pans (~22-24 muffins) with baking spray.
2. In a medium bowl, whisk together flours, baking powder, cinnamon, nutmeg, baking soda and oatmeal; set aside.
3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and sugar to combine
4. Add dry ingredients to wet ingredients and mix just until moistened (do not over mix).
5. Spoon approx. 2 tablespoons of batter into each muffin tin and sprinkle with remaining sugar.
6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool 5 minutes in pan.
Great topped with some cream cheese or pumpkin butter!
Leave a Reply