It’s Fri-Yay!! Woot, Woot! That means I can drink wine right when the kids get home! Right?
Did you guys catch my instagram-stories this week with the jazzy music? When I pretended I had my own cooking segment on PBS right after Lidia’s Italy?(dream) Well, I made these here Pumpkin muffins and we listened to Édith Piaf singing and it was rad. I’m thinking I was the only one who watched it.
Anyway, FRIDAY!!! I was starting to feel Fall-ish baking these muffins, but then I woke up and realized I live in the mountains. Sometimes, Old Man Winter likes to rear its ugly rear-end right into my fall. This morning it snowed sideways with 70 mph winds!
EEK, my mums!
I literally just pulled my mums in the house as I was typing. I literally hate when people say literally. Literaaahly. Literrrallleeee.
Muffins. Fall. Friday. Ok, these muffins are so simple. Mix, then mix, then combine and mix and scoop. I love using maple syrup rather than honey because it’s more fall-ish and well, I dont’ know… haha BET-TER.
I hope my son’s middle school teachers do NOT read this blog. Imagine? They’d laugh at all my run-ons and spelling errors and think… the apple not falling far from the tree thingy and, well, poor kid.
Thank goodness for Dad genes. Maybe the teachers will just skip to the muffin part.
- 2 cups whole wheat flour, or gluten-free flour such as Bob's red mill 1 to 1 cup
- 1/3 cup old fashioned oats
- 1 tsp baking Soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves or allspice
- 2 eggs room temperature,
- 1 tsp vanilla extract
- 1/4 cup whole milk or Almond milk)
- 1/2 cup maple syrup or honey
- 1 cup pumpkin puree or butternut squash puree
- 1/3 cup melted coconut oil, olive oil, avocado oil, or melted unsalted butter works as well
Use pepitas or pumpkin seeds and some extra oats for sprinkling on top
Preheat oven to 350, line a 12 cup muffin tin with paper muffin cups and spray the inside with cooking spray.
In a large mixing bowl, whisk flour, oats, baking soda, salt, and spices until well combined.
In a seperate bowl whisk together the eggs, vanilla, milk, maple syrup, pumpkin puree, and oil until well mixed.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until well combined. No streaks of flour.
Divide and scoop into muffin cups and sprinkle with the extra oats and pepitas.
Bake for approximately 25 minutes or a toothpick inserted comes out clean.
Allow to cool slightly before eating. Of course slather in butter!