Why is it that we only experience pumpkin frenzy in October? Because pumpkin is yummy! And healthy — chocked full of vitamin A and fiber and beta-carotene. It’s like turkey, which I also tend to save just for Thanksgiving. Silliness!!
These pumpkin spice muffins are an easy morning treat, tasty if a bit rustic looking. Definitely worth making anytime of the year.
1 cup rolled oats
1 cup pumpkin puree
1/2 cup whole milk
1 large egg
4 tbs melted butter
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tsp pumpkin pie spice
1/4 teaspoon salt
chocolate chips for decoration
How I Made Them
Preheat the oven to 375 degrees and prepare a muffin tin with festive liners.
Combine the oats, pumpkin, milk, egg, and butter in a large bowl. In a separate bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Add the dry ingredients to the wet in batches, combining thoroughly in between.
Fill the muffin cups 3/4 of the way full. (This recipe makes ten full-size muffins, not twelve.) Bake for 14 minutes or until a tester comes out clean.
While the muffins are hot, stud the tops with chocolate chips. (This was a last minute decision because of how “rustic” — i.e. ugly — the muffins looked.) Let sit until cool.
How They Turned Out
I omitted the sugar on purpose, trying to boost the healthy qualities. It made for a more savory muffin — but I think next time I’ll add some brown sugar or mix chocolate chips into the batter.