With the drizzly, dreary weather outside, I got the urge to bake. And bake I did!
I popped on the ‘Rockin’ Holidays’ Pandora station (getting a liiitttlllee ahead of myself!) and got to work in the kitchen. There’s just something about playing Christmas music that makes baking even more fun!
Muffins were on the agenda today and after looking through what I have in the cabinets, I came up with these ‘Perfect for Fall’ Pumpkin Muffins!
I gathered my ingredients up and was ready to go.
I started by mixing together all the dry ingredients in a medium mixing bowl.
The ‘wet’ ingredients were combined in my trusty kitchen aid, and then the dry ingredients were slowly added.
The delicious additions (chopped walnuts and choc chips) were then folded into the mix.
Into a sprayed muffin tin went the mix, and baked for 23 minutes. Yep, 23! How’s that for precise?!
And I ended up with these little beauties…
And they were GOOD!
So, here’s the scoop…
‘Perfect for Fall’ Pumpkin Muffins – Yield 10 muffins
What You Need;
1C All Purpose Flour
1C Oats (I used old-fashioned)
1/2 C Packed Brown Sugar (I used light brown sugar)
1tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1 1/4 C Canned Pumpkin
1 Tbs Canola Oil
1/4 C Chopped Walnuts
1/4 C Choc Chips (I used semi-sweet)
What You Do;
Pre-heat oven to 375F/ 190C
Spray a muffin tin with non-stick spray or use individual muffin liners.
Mix dry ingredients (without walnuts and choc chips) in a medium mixing bowl until combined
In an electric mixer, combine the pumpkin, egg and oil.
Slowly add the dry ingredients to the wet, stirring slowly until well combined.
Fold in the walnuts and choc chips.
Spoon mixture into muffin tin (I filled 10 muffin spots).
Bake for 20-24 minutes or until a skewer inserted comes out clean and muffin springs back when touched.
Allow to cool for as long as you can on a wire rack before devouring! I didn’t last long!
Most importantly, enjoy!
These made for a perfect mid-morning snack and are pretty darn healthy to boot! Bonus!