I can’t let October to pass by without making something with pumpkin. I am still obsessed with oats and need muffins (even though, I baked that gigantic batch last week). One problem: I have not worked with canned pumpkin before.
I found a great recipe at AllRecipes.com.
It had the perfect name: October Oatmeal Pumpkin Muffins. However, since I do
have a huge batch of banana muffins, I decided to half the recipe.
Also since I am now also
obsessing on oat bran, I decided to substitute some of the oats with oat bran.
It just gives a hint of fiber! I also remembered the Chia Seeds this time for that
touch of Omega-3.
I know this may look like a lot of ingredients, but I usually have most of these in my pantry. And I listed subs in case you don't have oat bran, whole wheat flour, etc. It will simplify the recipe. Also, especially this time of year, I usually have maple syrup handy - something I got accustomed to while vacationing in Pennsylvania.
October Oats and Oatbran Pumpkin Muffin
Adapted from October Oatmeal Pumpkin Muffin from AllRecipes.com
Adapted from October Oatmeal Pumpkin Muffin from AllRecipes.com
Made about 10 muffins in a
regular muffin tin
Ingredients:
- No-stick cooking spray
- 1/4 cup + 2 TBSP whole-wheat flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 2 TBSP all-purpose flour (or just use whole-wheat flour)
- 2 TBSP of oat bran (or just add more oats)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Generous pinch of salt
- 1/2 cup and 2 tablespoons pumpkin puree (I used Trader Joe’s Organic Pumpkin)
- 1/4 cup almond milk
- 1 egg, beaten
- 2 TBSP maple syrup (or just use more brown sugar)
- 1/4 cup (or more) of walnuts (optional)
- 2 TBSP of butter, melted (optional – should just be 1 T (maybe its why its so moist)
- 1 1/2 teaspoon of chia seeds (optional)
Directions
- Preheat oven to 375 degrees F (190 degrees C). Spray muffin cups with cooking spray.
- Soak oats in the almond milk.
- Whisk oat bran, all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined.
- Stir oats mixture (from step 2), pumpkin puree, milk, egg, and maple syrup into the dry ingredients until batter is smooth;
- Fold in walnuts and chia seeds in the batter.
- Scoop batter into prepared muffin cups, filling them to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes; set aside to cool 5 to 10 minutes before serving.
Verdict
Pumpkin muffin and friends |
Next time, I think I’ll try it with white chocolate
chips. That would be a great decadent twist... or a potluck treat for our Halloween party.
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