Pumpkin Spice Oatmeal Muffins
Pumpkin, Pumpkin, Pumpkin! Oh my heavens is pumpkin a beautiful thing! Pumpkin loaded oatmeal muffins complete with mouth-watering pumpkin spice and a hint of brown sugar is a dreamy Fall treat. Every ingredient compliments the other perfectly.. I wouldn’t even alter a thing! Our family’s favorites are any form of breakfast cake with coffee. These muffins are sure to make your day even tastier!
These pumpkin muffins use brown sugar, which adds a delicious caramel or toffee flavor and is why it works so well in cakes and cookies! Surprisingly these muffins are pretty low on sugar compared to most recipes. They are just the right sweetness, pumpkin and pumpkin spice flavor, while actually being nutritious. Pumpkins are packed with vitamins and antioxidants. The oats, egg, and grains are as well! What wonderful varieties God gives us! This recipe is easy peasy. Get the kids in on the action, they love to be little chefs! The girls had a blast collecting beautiful Fall leaves to decorate the table with.
You can use fresh pumpkin from a pie pumpkin, or for faster muffins I love using canned organic pumpkin.
Love these 12-well muffin tins by Williams Sonoma
Meri Meri makes beautiful cupcake liners in Liberty prints - I got these a while back at Williams Sonoma
RECIPE
Ingredients
1/2 Cup Unsalted Butter, softened
⅔ Cup Brown Sugar, packed
1 Cup Pumpkin Puree
1 Large Egg
1 Teaspoon Vanilla Extract
1 Cup All-Purpose Flour
1 Tablespoon Pumpkin Pie Spice
2 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup quick cooking oats (If you prefer you can use Old Fashioned Oats, rolled oats)
Instructions
Preheat the oven to 350°F, and grease or line a muffin pan with paper liners.
In a large bowl, use a hand mixer to beat the butter and brown sugar on low speed until light and fluffy, about 3 minutes. Add the pumpkin puree, egg, and vanilla, and beat until well mixed. Set aside.
In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix on low speed just until no flour streaks remain. Gently fold in the rolled oats.
Fill each cavity of the muffin pan about ½ to ⅔ of the way full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Enjoy warm, and store any leftovers in an airtight container for up to 3 days.
Original Recipe by More Than Meat and Potatoes.
Cuddle up by the fire this season with some coffee or tea, a good book, and enjoy some delicious muffins. We always love delivering goodies to neighbors. Hobby lobby has beautiful seasonal bags or boxes of all sizes to package up your treats and deliver them with special tags. Bringing joy to others is satisfying to the soul!
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