I have a huge pumpkin obsession.
It probably starts around the end of August when pumpkin cookies start turning up in the baked goods section of the grocery store and you think “Woah? It’s too early for this. But I can’t wait till it’s fall.” And then September comes and by the middle, you’re ready for some pumpkin action. But you try to control your cravings until at least the end of the month. October finally comes and it finally becomes socially acceptable to eat pumpkin in all 3 meals a day. Oh wait, maybe that’s not true. But at least, pumpkin becomes a standard staple and we can use it all we want.
So this morning, when I was either too stressed to focus or had too much coffee to sit still, I decided I needed to bake. For days, I have been tempted with pictures and recipes of pumpkin flavored things. And even though I have been making pumpkin oatmeal and pumpkin lattes, I needed more. I needed these muffins.
Which turned out perfectly. I credit the pumpkin. Pumpkin makes everything better.
Plus, these muffins not only make the perfect breakfast but also an easy snack or a healthier dessert.
I think we all need a little more pumpkin in our life.
Pumpkin Oat Muffins
Makes about 12
1.5 cups flour
1 cup oats
3/4 cup brown sugar
1 t baking powder
1/2 t baking soda
1 t cinnamon
1 cup Pumpkin Pie filling (You can use regular canned pumpkin but just add in a teaspoon each of allspice and nutmeg)
3 T oil
1 large egg and 1 large egg white
1/4 c. skim milk
1/4 raisins (optional)
Preheat oven to 375 degrees.
Mix dry ingredients. Add in Pumpkin Pie filling and oil. Stir. Add in eggs and milk and stir. (If it looks too wet, add in more flour, just a little at a time). Stir in raisins.
Spoon evenly into muffin pan.
Sprinkle each with oats.
Bake 18 minutes-20 minutes.