Pumpkin Oat Muffins

HOWDY and Happy Halloween my friends!  I hope you and yours are warm and dry this rainy morning.  Concerned for many in our wonderful state of Texas who have been slammed with massive flooding the past couple of days.  Please join me in praying for all who have suffered losses from these massive storms, and for all the rescue & relief workers involved as well.

As usual, the cooler weather has me in a fall mood, and wanting to try some new pumpkin recipes.  I came across this one by Jessica over at A Kitchen Addiction a couple of days ago, and knew I had I had to try it.  I got up early this morning to give it a go, and it definitely didn’t let me down.  These muffins are DELISH!!

They were super easy to throw together, and made my house smell soooooo good while they were baking!  They taste a little like a super pumped up bran muffin…only better.  They look good, AND they taste good, so you can’t go wrong with that!

As usual, I made a few very minor adaptations to the recipe (below), but whether you try Jessica’s original recipe or my version…just TRY THIS!!  You won’t regret it!

Pumpkin Oat Muffins

Ingredients

1-1/2 cup whole wheat flour (you can use all-purpose flour for all or part, but this recipe works really good with all whole wheat flour…kinda tastes like a bran muffin)

1/2 cup rolled oats

1/2 cup Whey Low Gold (or packed brown sugar)

1-1/2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. cloves

1 cup 100% pumpkin puree (I normally use homemade, but I was out, so canned it was.  Whatever you use though, DO NOT use canned pumpkin pie mix!)

1/2 cup honey

1/2 cup coconut oil, melted (I’m sure you could use any oil you like, but this adds a delicious mild flavor)

1 tsp. vanilla extract

1/2 cup egg substitute (or 2 eggs)
Topping (optional)  (I know this is optional, but I think the toasty pepitas on top add a delightful crunch to these muffins!!)
pepitas, for topping

rolled oats, for topping

Instructions

Preheat oven to 350°F.  Spray a muffin tin with non-stick cooking spray. (you can use cupcake liners if you want, but I prefer not too…I hate having any of the yumminess left stuck to the paper!).
In a large bowl, whisk together flour, oats, Whey Low Gold, cinnamon, baking soda, salt, nutmeg, and cloves.

Add pumpkin puree, honey, coconut oil, egg substitute, and vanilla extract.  Stir until just combined, making sure that the eggs are incorporated.

Scoop batter into prepared muffin tin, filling each cup about 2/3 full (I always use my large cookie scoop, which is the perfect amount, but an ice cream scoop would work too).  Sprinkle with a few pepitas and oats.

 

Bake for 20-25 minutes (mine took 25) or until toothpick inserted in the center of muffin comes out clean.

The original recipe said that it made 12 muffins.  I ended up with 15.  (Yaaaaaaaaaaaaayyy!!!  Bonus muffins!!)

Anyway…just had to stop by and share this recipe before I got too busy.  It’s THAT good!  (I'm thinking I might even try adding a few dried cranberries next time...hmmmm...I may even try making it into some small loaves for gifts...hmmmm...I'm really liking this recipe!)

I hope you have a wonderful weekend!!  Stay safe if you’re out there trick-or-treating tonight!  And don't forget to stop by and say howdy to Jessica over at A Kitchen Addiction!!

Blessings,

--Faithy

UPDATE:  This has become one of my favorite recipes, and it works really well with the homemade pumpkin puree.   Also, I did try adding the dried cranberries, and they add an extra layer of yumminess.  Definitely worth tossing in if you have some.  I may try some diced apples next.  I've did made it into small loaves to give as gifts too.  They were a hit!  The leftover muffins are especially good if you split them in half, then butter them and toast them under the broiler until lightly browned.  Mmmmmm...