Mini Pumpkin and Oatmeal Muffins

Pumpkin Oatmeal Mini MuffinsToday’s baking project is pumpkin oatmeal mini muffins!  While looking around the cupboard to see ingredients to use, I found pumpkin puree and decided on a recipe for delectable breakfast treats.  The recipe is relatively healthy compared to a few other recipes I have, but still a treat.  Oatmeal mixed into the batter makes these muffins over the top.  I love the grainy texture and dimension it gives the muffins.  I ate at least three when they were warm out of the oven.

One of my younger sisters is at her university convocation today so it is a special day.  We are having a barbecue this evening on the patio to celebrate.  I am making the buns for the hamburgers.  My Mom is making her famous dessert crepes with vanilla ice cream, fresh strawberries and a chocolate drizzle.  It is one of my sister’s favourites!

On the wedding planning front things are under control!  Tomorrow I will be taking the church bulletin over to be printed.  An engagement photo of Jonathan and I will be on the cover and I am excited to see it all printed up.  It is going to be a great keepsake.  Tonight Jonathan and I will be going over the list of essential photographs that need to be taken at the wedding.  I am extremely excited for the big day!

Pumpkin Oatmeal Mini MuffinsPumpkin Oatmeal Mini Muffins

Ingredients

  • 1-1/2 cups unbleached all-purpose flour
  • 1 cup (250 mL) rolled oats
  • 1/2 cup packed brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup (60 mL) canola oil
  • 1 tsp vanilla
  • 1 cup pumpkin puree

Instructions

1.     In large mixing bowl, combine flour, rolled oats, brown sugar, baking powder, ground ginger, cinnamon and salt.

2.     In another bowl, whisk together milk, egg, oil and vanilla.  Always separate wet and dry ingredients when baking muffins.  Pour wet ingredients over dry ingredients.  Add in pumpkin puree and combine thoroughly until all ingredients are moistened. Spoon muffin batter into a greased muffin pan.  Makes approximately 12 muffins or 24 mini muffins.

3.     Bake in centre of oven at 375°F for about 18 minutes (I would recommend to check them at 16 minutes though, no one likes burnt muffins). Let cool in pan on rack for 5 minutes. Transfer to cooling rack and let cool completely.

4.     Once cooled you can wrap these muffins up individually in a zip-lock bag or with plastic wrap and freeze for two weeks.

Pumpkin bread

Pumpkin Bread

Warm pumpkin bread is just the thing for a chilly February day.  My sister Victoria first discovered this recipe for pumpkin bread here.  It is moist and flavourful.  For best results use Stokeley’s pumpkin purée.  The bread tastes like banana bread, except it has the warmth of pumpkin pie.  It tastes like a Canadian Thanksgiving at the cottage, with fallen red, orange and yellow leaves.  What gives the pumpkin bread its richness is the cream cheese.  In this recipe cloves and walnuts can be added for extra flavour, but mine is made without the last two ingredients.

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup margarine
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F.  Grease one 9x5x3 inch loaf pan.
  2. Put softened cream cheese, margarine, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
  3. In another bowl combine flour, soda, baking powder, salt, and cinnamon. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
  4. Bake at 350 degrees F for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.