It’s beginning to look a lot more like fall at our house! All the trees are changing to their lovely autumn colors, and there is a hint of coolness in the air.
I love this season–especially all the delicious things you can make with pumpkin.
Last week I made pumpkin bars with cream cheese frosting to take to a hot dog roast, and it was so festive to be sitting with friends around a fire roasting hot dogs and marshmallows!
After dark the children played games while the adults sat around the fire. Later, one of the men got out his guitar and we sang some hymns. There’s nothing like singing together by the fire with the moon and the stars out!
I’ve seen so many wonderful-looking recipes using pumpkin lately, and I can’t wait to try some of them. I thought I would share one of our favorites with you.
Whole Wheat Pumpkin Oat Muffins
These whole wheat muffins are a perfect fall morning breakfast! Not really dessert, as they’re not overly sweet. But they’re also a great snack idea!
You can use canned pumpkin, but you can also use your own homemade pumpkin puree. Here’s an easy way to make your own in the oven!
- 1 1/2 cups whole wheat flour (hard white works best, but if using hard red wheat, you can substitute half with all-purpose flour, or use whole wheat pastry flour)
- 1 cup oats (old fashioned or quick oats work fine)
- 2 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 2 eggs, beaten
- 1 1/2 tsp vanilla extract
- 1/3 cup oil (I usually use coconut oil)
- 3/4 cup honey
- 1/2 cup buttermilk
- 1 cup (8 oz) pumpkin
How to Make Pumpkin Muffins
1. Combine dry ingredients in a large bowl.
2. Combine the liquid ingredients in a separate bowl.
3. Add liquid mixture to dry mixture. Stir until the batter is smooth.
4. Divide batter into greased muffin cups.
5. Bake at 400 degrees for 18-20 minutes.
Makes about 12 muffins
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