Come at me pumpkin! Thanksgiving may have past, but it is still technically fall and the season of pumpkin everything (heck, they’re still selling pumpkins at the farmer’s market too). I decided to make Pumpkin Oat Muffins this week in an attempt to make a great pumpkin breakfast item and they turned out delicious!
I love how by adding oat to pumpkin muffins, it gives it a little bit more substance and it keeps your full all morning. Most of the time when I buy muffins from a bodega or deli in the morning, they keep me full for all of half an hour but these one are chock full of fiber which keeps me energized and full.
I do have to admit that I did struggle with this recipe at first. My first batch had the consistency of a hockey puck and the look of a withered orange. That batch was not good by any means. BUT I tweaked the recipe, added some more flavor, and voila! They came out amazing the second time around.
I’m not the world’s best baker; I’m impatient and often don’t pay attention to how I measure ingredients. But lately, and definitely because I have started blogging, I put so much more effort into what I’m doing and I’ve noticed a huge change in the quality of my baked goods. I think it just goes to show that you need to put some love into it in order for it to taste good.
Pumpkin Oat Muffins
- 2 Cups Canned Pumpkin
- 1 Cup Packed Brown Sugar
- 1/2 Cup Canola Oil
- 1/2 Cup Water
- 2 Eggs
- 2 Cups Flour
- 1 Cup Oatmeal
- 4 Tbsp Baking Powder
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1 Tsp Salt
Heat oven to 375
Combine flour, brown sugar, oatmeal, baking powder, nutmeg, cinnamon, ginger and salt in a large mixing bowl.
In a separate bowl, combine all wet ingredients (pumpkin, oil, water, eggs). Then in small batches combine the wet mixture with the dry until fully blended.
Pour batter into muffin tin (either lined or greased) and fill up to 3/4s.
Bake 18-20 minutes or until baked through.
Cool on a wire rack, then enjoy!