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!

 

 

 

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Pumpkin Oat Muffins

Warm days and cool evenings….I love fall! It is a season of routine and balance, it is a season of soups and stews, and t is a season that inspires eating and cooking with apples and pumpkins…lots of apples of pumpkins!!!  I will be sharing some of my favourite fall dishes over the coming few months.

Today I wanted to share one of my favourite pumpkin recipes. Pumpkin is full of vitamins, minerals, fibre, and antioxidants. I developed this recipe a few years ago, but made a few adjustments/new options to it for this fall. It is one of my children’s favourite muffins. I hope you and your family enjoys it too!

Ingredients:

1 cup All Purpose Flour

1 cup Whole wheat flour

3/4 cup Rolled oats

½ cup Baby Brain Organics (or oatbran)

1 cup 1% Buttermilk (or other milk of choice…I use coconut milk)

2 eggs (or 4 egg whites)

3 cups (750 mL) pureed pumpkin (from the can or from freshly baked pumpkin

1/3 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 Tbsp. canola oil

2 tsp cinnamon

2 tsp baking powder

¼ tsp baking soda

Optional: ½ cup crushed walnuts or pecans

Optional: ½ cup raisins or dried apples or dried cranberries

Instructions:

  1. Combine all dry ingredients and make a well in the centre.
  2. Combine all wet ingredients (this can be done in a blender or by hand) and pour into dry ingredients. Add nuts and/or dried fruit as desired.
  3. Mix together until moistened. Do not over mix.
  4. Spoon batter into non-stick muffin pan. (Makes 18-24 medium muffins or about 48 mini muffins)
  5. Bake at 350° for 20-25 minutes (until a toothpick comes out clean).

Additional notes:

  1. One of my sons has an allergy to oats. When I am making these for him, I leave the oats out and add an extra 1/2 cup whole wheat flour. If you have anyone in your family that cannot have oats, you could try this too.
  2. For this recipe to be dairy free, you can use a milk alternative such as soy, almond or coconut and you can use 4 Tbsp. ground flax seed mixed with 2 Tbsp. water (let stand for 5-10 minutes to gel) to replace the eggs.

Until next time….stay healthy!

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Pumpkin Pudding

So I am working on a longer post but in the meantime, with Thanksgiving a day away and pumpkins everywhere I turn, I just had to share one of my favourite dishes with you. I developed this recipe several years ago as a healthier replacement for pumpkin pie, but in reality it is great year round as a snack or as part of a healthy breakfast. It eliminates the trans fat from pastry while providing antioxidants, soluble fibre, and protein. It even freezes fairly well. I will be making it this weekend for sure. Hope you enjoy!!

Pumpkin Pudding

10 servings

Ingredients:

1 large can Pure Pumpkin-NOT the pie filling OR The contents of 1 large (or 2 small) pie pumpking baked and gutted

1/4 cup brown sugar

½-1 Tbsp cinnamon (depending on your taste preference)

1/3 cup NatureEgg Egg Whites (or 2-3 egg whites)

¼ cup Oat bran

1 tsp vanilla

 Instructions:

  • Mix together pumpkin with other ingredients using a blender or electric hand mixer.
  • Pour mixture into a baking pan.
  • Bake uncovered at 350° for 45-50 minutes, or until mixture is warmed through and sides are browning.
  • See serving suggestions below.

Servings:

Makes about 10 servings (1/2 cup each).

 Serving Suggestions:

  • Breakfast or a snack: Top with Greek yogurt and your favourite whole grain cereal.
  • Dessert: Serve warm alone or with Greek yogurt or Frozen yogurt.
  • Dessert: Serve as part of a parfait: layer pudding (warm or cold), crumbled graham crackers, and Dream Whip in a glass serving dish. Top with a little caramel drizzle.

Until next time….stay healthy!

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