Pumpkin Oatmeal Muffins

Autumn has so many wonderful traditions and one of my favourite is our annual visits to a local pumpkin farm. The boys love to pick out pumpkins for the front porch and a few for baking too. One of our favourite pumpkin recipes is pumpkin pudding which you can find here. Another is these pumpkin muffins…a true staple in our home during the fall months.

And if you don’t have a pumpkin farm near you where you can get fresh pumpkins to roast, not to worry, canned pure pumpkin works well too. Here is the recipe!

 

Ingredients:
1 and ¼ cup whole wheat flour
1 and ¼ cup steel cut oats
¾ cup unbleached all-purpose flour
¼ cup hemp hearts
2 tsp cinnamon
2 tsp baking powder
¼ tsp baking soda
1 cup coconut milk (or alternate milk of your choice)
¼ cup maple syrup or agave syrup
2 eggs
3 cups roasted pumpkin OR 1 can (796 mL) pure pumpkin puree
¼ cup unsweetened applesauce (or 1 banana mashed)
¼ cup canola oil or coconut oil
1 tsp. vanilla extract

Optional Ingredients:
½ cup crushed walnuts or pecans
½ cup raisins or dried cranberries

Instructions:
1. Combine all dry ingredients and make a well in the centre.
2. Combine all wet ingredients and pour into dry ingredients.
3. Add optional ingredients as you wish.
4. Mix together until moistened. Do not over mix.
5. Spoon batter into non-stick muffin pan.
6. Bake at 350° for 20-25 minutes.

Makes 18 muffins.

Here are a few more pics from the two trips we made to gather pumpkins this year…

 

 

Until next time…stay healthy!

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s