Pumpkin Oatmeal Muffins
Fall is FINALLY here!! I do not think that I am alone in saying that it is my favorite season. Especially now that I am back in an area that actually has real seasons. The air is getting a little cooler and the leaves are starting to change colors. I’ve even busted out a few sweaters! But, even more than cool weather, colored leaves, and sweater, what I love the most about fall is probably the food. Warm stews and soups, apple cider, and, of course, PUMPKIN! Judging by the view of my blogs Pinterest page, I am not the only person excited about baking with pumpkin again.
To be perfectly honest, I did some premature pumpkin baking this year. These muffins were actually a part of my great pre-baby freezer stocking! . I waited to post the recipe because I wanted to see how they held up to freezing and reheating after a month. I am happy to report that these froze and reheated beautifully. There really was no sacrifice in flavor or texture after hanging out in freezer bag for a month. Anytime I wanted a delicious, easy, one-handed snack, I would just grab one of these out of the freezer and pop it in the microwave for 30 seconds and boom! You pretty much have a freshly baked muffin! Perfect for first time parents of a newborn, busy parents of back-to-school children, or busy people with no children!
Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old fashioned oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup brown sugar
3/4 cup pumpkin
1 egg, lightly beaten
1/4 cup apple sauce
1/4 cup milk
3 Tbsp oil
1/2 tsp vanilla
Directions
Preheat oven to 350 degree. Prepare a muffin tin by greasing the cups (or lining with liners).
In a medium mixing bowl, whisk together the dry ingredients (flours through salt) and set aside. In a separate bowl, beat together the brown sugar and pumpkin. Add the egg, apple sauce, milk, oil, and vanilla and beat to combine. Gradually add the dry ingredients and stir just until combined.
Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
To freeze, allow to cool completely then place in a gallon size freezer bag (make sure to use a bag that specifically says freezer, with double zippers) and place in the freezer. To reheat, remove a muffin from the freezer bag and microwave for 20-30 seconds. For an extra tasty treat, spread a little butter on the hot muffin!
Sunny Side Up Original
I’m muffin crazy, how about you?
Banana Oat Muffins
Cranberry White Chocolate Chip Muffins
Cinnamon Sugar Doughnut Muffins
Blueberry Doughnut Muffins
Strawberry Muffins
For the past few weeks I’ve been on a huge muffin kick. They make a great grab and go breakfast (even if the Chocolate Chip version isn’t so healthy), an even better second breakfast, and a pretty nice snack, too!
Since April is the kick off for strawberry season in California, I decided to try my hand at creating a strawberry muffin. We were absolutely thrilled with the results, light and fluffy with a nice strawberry punch. I liked mine with just a little butter (well truthfully, the Land O’Lakes spreadable butter with canola oil) and Jesse liked his plain (though of course he said they’d be just that much better with icing, haha).
*Side note – When I took this picture I totally felt like I was in one of those commercials with just the hands spreading butter/margarine on toast/a muffin and voice overs talking about great said butter/margarine is.
Ingredients
2 cups flour
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
3/4 cup sugar
1 egg
1/2 cup vanilla yogurt
1 1/4 cup strawberry puree
Directions
Preheat oven to 350 degree. Prepare a muffin tin by greasing the cups (or lining with liners).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and yogurt in 2 additions, beginning and ending with the dry. Mix just until incorporated. The batter will be pretty thick. Using a rubber spatula, fold in the strawberry puree until well combined.
Divide the batter between the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Looking for more strawberry recipes?
Strawberry Sorbet
Strawberry Brownie Tarts
Strawberry Lime Cupcakes
Strawberry Vanilla Scones
Chocolate Chip Muffins
Since my flight from Boston got in so late last Saturday night, I wasn’t feeling up to making a big Easter brunch on Sunday. Instead we met some friends at Broken Yolk (I can’t resist the California Breakfast Burrito, drool). We expected that they would be pretty packed and were pleasantly surprised to get a table almost right away. The staff must have also been expecting long waits because they were carrying around trays of mini-chocolate chip muffins for people waiting to be seated and waiting for their food. I, of course, snagged one and for the next 2 days I couldn’t stop thinking about them. Needless to say, I recreated them at home just 2 days later.
Let’s be serious for a second. These do not make a nutritiously sound breakfast. They are glorified chocolate chip mini-cakes, with no real redeeming nutritional value. But… they make an absolutely perfect second breakfast (ya know, that meal between first breakfast and lunch) for this 5-month pregnant lady. And a delicious evening snack for anyone.
Ingredients
1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3/4 cup sugar
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
1 large egg
1/4 cup Greek yogurt
1/4 cup milk
1 cup chocolate chips
Directions
Preheat oven to 350 degree. Line a muffin pan with paper liners.
In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside. In a glass measuring cup, stir together the greek yogurt and milk; set aside.
In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and wet ingredients in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter.
Divide the batter between the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Adapted from previously posted recipe for Cranberry and White Chocolate Chip Muffins
Love Muffins? Me too!
Easy Cinnamon Roll Muffins
Applesauce Oatmeal Muffins
Blackberry and Lemon Muffins
Banana Oat Muffins
Applesauce Oatmeal Muffins
I’m a big fan of breakfast. I’ve even been known to be a little grumpy in the morning before I’ve eaten. Breakfast is a little trickier in China because I don’t love the milk here. It’s fine when used in baking or as an ingredient in sauce, but on it’s own and cold – there’s just something weird about it. In an effort to mix-up my morning routine I’ve been on the search for new muffin recipes.
I think I found a winner in these Applesauce Oatmeal Muffins. They are dense and light at the same time with a hint of spice from the cinnamon. I especially love the crunchy oatmeal topping, I knew I would so I automatically doubled it and I’m glad I did and I’m keeping it that way in the recipe below! Oh, and even if sounds a little weird, I really like them with a little pat of cream cheese.:)
Applesauce Oatmeal Muffins
Ingredients
1 1/2 cups old fashioned oats
1 1/4 cups flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white
Directions
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.
In a medium bowl, combine the oats, flour, cinnamon, baking powder, baking soda, and salt. Add the applesauce, milk, brown sugar, vegetable oil, and egg white. Stir to combine.
In a small bowl stir the oats, flour, brown sugar, cinnamon, and melted butter with a fork.
Divide the batter among the muffin liners. Top each with oatmeal topping and lightly press it down into the batter.
Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
Adapted from Food.com
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