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.
- 2 Cups Canned Pumpkin
- 1 Cup Packed Brown Sugar
- ½ Cup Canola Oil
- ½ Cup Water
- 2 Eggs
- 2 Cups Flour
- 1 Cup Oatmeal
- 4 Tbsp Baking Powder
- ¼ Tsp Nutmeg
- ¼ Tsp Cinnamon
- ¼ 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 ¾s.
- Bake 18-20 minutes or until baked through.
- Cool on a wire rack, then enjoy!