Yesterday, after my mini food tour of Ocala, I must have been inspired by all of the grub because I was hit with the urge to bake.
With fall only 11 days away, I figured I’d get a jumpstart on seasonal baking and turned to pumpkin to make some delicious oatmeal pumpkin muffins.
I used whole wheat flour, oats and pumpkin to increase the nutritional value of the muffins a little bit.
Pumpkin naturally yields super-moist baked goods, and these muffins were no exception. So dense and delicious!
Pumpkin Oatmeal Muffins
Makes 12 muffins
- Prep time: 15 minutes
- Bake Time: 18 minutes
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 3/4 cup milk
- 1/3 cup canola oil
- Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
- Preheat oven to 400 degrees and line muffin tin with muffin cups
- Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
- In a separate bowl, mix egg, pumpkin, milk and canola oil
- Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
- Fold in optional mix-ins
- Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched
- Cool, top with cinnamon or honey butter and enjoy
I bet you can guess what my snack (x2) was this morning.
I should also note that those muffins are fantastic topped with peanut butter. I microwaved one to warm it up for 15 seconds and then spread creamy peanut butter on top late this morning and it was incredible.
Lunch today featured some healthy food! I think my body missed food that was naturally colorful this weekend.
I made myself a hummus and Swiss cheese sandwich on a whole wheat hamburger bun, topped with tomato and alfalfa sprouts.
Sprouts are just so fun! I love it when my sandwiches at delis are made with sprouts and finally figured I should just buy them to put on my homemade sandwiches.
I feel like I almost always melt my cheese when I have the chance, but today I wanted cold cheese. I actually enjoyed it quite a bit! Maybe cold cheese will make a comeback on my lunchtime sandwiches? I like it ooey and gooey on my breakfast bagelwiches, but at lunchtime, cold cheese is much more appealing.