Saturday, October 13, 2012

Pumpkin Oatmeal Muffins

Fall is here in full swing, we had our first heavy frost this morning---scrape the car window kind.  I brought in the houseplants yesterday after soaking & cleaning them now on to fall recipes.  Anything pumpkin goes at this house, I can't make enough recipes using it.  These muffins didn't last long but so easy to make & you can throw it together quickly.  They are good for a quick breakfast, serve with soups, or use for dessert and they freeze well if yours make it to the freezer.

Makes 24 muffins

1 1/2  c whole wheat flour
1 1/2 c all purpose flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp pumpkin pie spice
2 c old fashioned oats
2/3 c brown sugar
1 c sugar
2 eggs
1 15oz canned pumpkin
1 1/2 c milk
2/3 c oil (I use canola, veg will work as well)

pecans & chocolate chips

optional topping: 
1/4 flour
4 T butter
1/4 c brown sugar
1/4 chopped nuts

Line muffin tin with papers, I also lightly spray them.
Place eggs, pumpkin, milk, oil into bowl and mix.
Add all dry ingredients and mix thoroughly but don't over mix.
I usually make 1/2 a batch then mix in the chocolate chips and nuts, depending on who is  here.  You could also mix in dried fruits or other nuts as you like.
Place an ice cream scoop size of batter into each cup, I like it 3/4 full.

If using the topping mix ingredients till crumbly and top muffins before baking.

Bake @ 400° for 15 min.

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