Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins

These muffins are a variation of the banana oatmeal muffins I posted recently.  I know I have mentioned pumpkin is a favorite in our house, well oats are another.  I go through a canister of oats every other week.  Even though it is still hot and humid here in Upstate, NY I am starting to think fall.  Soon it will be here, my favorite time of year!  What feels more like fall than a oatmeal and pumpkin, mmm.  These muffins make my 14 month old crazy, when I start to give him one, he starts jumping around in his chair!  I really hope it isn’t because these things are filled with natural stimulants; oats, cinnamon, cloves and nutmeg are all stimulants.  On second thought, maybe I should feed him turkey and keep the pumpkin muffins for myself….

These guys can be gluten free is you buy the right oats.  Many oats are coated in flour during processing, however you can find gluten free oats if you wish.

Here goes!

Ingredient:

1 – 1/4 cups rolled oats

1 – 1/2 cups oat flour (you can make oat flour by processing rolled oats in your blender or food processor)

1/2 cup plain greek yogurt, nonfat

2/3 cup milk (I use 2% because it is what the kids drink)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1.5 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 cups pumpkin puree

1/3 cup coconut oil (or your preferred oil)

1 egg

1 tbsp vanilla extract

1/2 cup brown sugar, packed

Procedure:

Preheat your oven to 400 degrees.

I use three bowls for this.  In your first bowl, combine the 1-1/4 cups of rolled oats with the yogurt and milk, set aside to soak.

Mix ’em up and let them soak!

Next, process your rolled oats in a food processor or blender until they resemble a coarse flour.

In a separate bowl (or large measuring cup) combine the oat flour, baking soda, baking powder, salt, and spices.

In the third bowl add pumpkin puree, brown sugar, coconut oil, egg and vanilla extract, combine well.

Mix until nicely combined!

Add your wet ingredients to the soaking oats and mix well, followed by the oat flour mixture.  Mix everything together and then allow the batter to rest for a minute or two.

Prepare 24 muffin tins with paper liners or a light coat of oil.  Divide batter between the tins; I like to use an ice cream scoop – it is quick and neat!  If you have an left over spaces in the pan fill them with a little water to help everything heat evenly.

Bake for 12 minutes at 400 and the allow to cool on a wire rack.  I make my muffins kid sized, you could divide the batter among 12 tins to make larger muffins.

and the nutrition info, per kid sized muffin 🙂