These muffins, like the Pumpkin Bread I made earlier, use whole wheat flour (along with some regular white flour). I've been substituting whole wheat flour while baking lately and I can't say the taste or texture of anything I have made has suffered. (The kids haven't noticed so that's a bonus. Must remember to post Whole Wheat Chocolate Chip Cookies recipe!) These muffins are dense but moist. The recipe suggests various add-ins but I left them plain. So perfect with a hot steaming cup of tea.
Pumpkin Oatmeal Muffins from Peanut Butter Fingers
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 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.