Sunday, April 5, 2009

Perfect Pumpkin-Oat Muffins

You may have noticed that we have a thing for pumpkin. Kind of like the "thing" we have for Matthew McConnaughey, but just a *little* less intense. But seriously, we really like pumpkin! What's not to like, after all? It's high in Vitamin A, Vitamin C, and Beta Carotene. It's slightly sweet, and can be used in a myriad of ways, from cookies, cakes and breads, to ravioli, roasted veggies, and soup! And really, folks, anyone can grow pumpkin plants right in their own yard...and roasting them or pureeing them is really no big deal...and SO worth it!!

These particular muffins are light and tasty, and mildly sweet. They are good for breakfast, or as a mid-day snack! We've even been known to freeze them individually, so we can grab one on the go when there's no time for a full breakfast. And yes, you can definitely use applesauce instead of the oil, but you don't necessarily have to. You may also consider using half oat flour and half white flour, just to increase the health benefits.

Perfect Pumpkin-Oat Muffins

1 1/2 c. flour
1/2 c. old-fashioned oats
1/2 c. chopped walnuts (optional)
2 tsp. pumpkin pie spice
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. pure pumpkin puree
1/2 c. honey
1/3 c. apple juice
2 large eggs
1/4 c. oil
2 tbsp. old fashioned oats

Preheat your oven to 375. Either grease your muffin tins or use some fun paper liners. Combine flour, 1/2 c. oats, nuts, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the pumpkin, honey, apple juice, eggs, and oil. Add to flour mixture and stir just until blended. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle with 2 tbsp. oats.

Bake for 23-27 minutes. Take out of pan and cool on cooling rack. Serve warm, or freeze for up to 3 months.

Coming Soon... OUR Birthday month continues as we celebrate Jen's Birthday!


Post a Comment