I typically celebrate the beginning of Fall with a batch of pumpkin muffins, however, this Spring has brought some crazy weather to Southwest Virginia. We have had some chilly, even snowy days. The children love muffins, so I try to keep some available for school lunches and after-school snacks. This is the best recipe I have found because it combines two favorites: pumpkin and oatmeal(based on this
one). These have a wonderful texture and stay moist because of the oatmeal. I like them even better the next day.
Pumpkin Oatmeal Muffins
2 cups all-purpose flour (can sub 1 cup of whole wheat flour and 1 cup of all-purpose)
1 cup white sugar (can sub brown sugar, if desired)
2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
2 1/2 cups canned pumpkin
1 cup milk
4 eggs, beaten
1/2 cup maple syrup(does not have to be pure maple)
1 1/2 cups old fashioned oats
1. Preheat oven to 375 degrees. Grease muffin tins or use paper liners.
2. Whisk flour, sugar, salt, spices, baking powder, and baking soda together in a large bowl until combined. Mix wet ingredients together. Stir wet ingredients into dry ingredients. Do not over-mix. Fold in oats. Scoop batter into prepared muffin tins, fill 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean. Mine take 20 minutes. Cool and enjoy or double bag and freeze.
Makes approximately 2 1/2 dozen depending on how big they are.
