Friday, November 18, 2011

It's The Great Pumpkin Muffin, Charlie Brown

Here's a Thanksgiving confession: I really, really, really dislike (almost to the point of hate) pumpkin pie. It's oh so very gross to me. I don't often tell people why I don't like it, because the reason is also gross, so let's just leave it at the fact that I don't like it. The taste, the texture, the smell. YUCK.

BUT - in recent years I have discovered that I like other pumpkin baked goods. Pumpkin bread: good. Pumpkin pancakes: good (here I go raving about those pumpkin pancakes again....). Heck, even a pumpkin spice latte now and then is good. But the best of all is pumpkin muffins. YUM YUM. I have an old trusty recipe that I've used for a few years now, but there's not much healthy in there (aside from the pumpkin). While that is probably why it is so good, I was looking for something with a bit more nourishment for the babes.

So, after a brief Pinterest search, I found this great web site I hadn't been to before called Carrots N Cake. It's written by an author of one of my favorite magazines, Health. After reading about her on her blog, I found that Tina is an avid runner who has maintained a weight loss for 6+ years. What motivation! I plan to read a lot of her recipes, tips, blog posts, etc. Starting with this recipe for Pumpkin Oatmeal Muffins.

Pumpkin Oatmeal Muffins
  • 1 cup all-purpose flour
  • 1 cup oats
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cup canned pumpkin pie mix
  • 1 egg
  • 1 tbsp canola oil
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • 1/4 cup walnuts
  • Preheat oven to 375*F
  • Coat muffin tin with non-stick cooking spray or line muffins cups.
  • Combine all ingredients in mixing bowl; blend well.
  • Pour batter evenly into muffin tins.
  • Bake for 18-20 minutes.
  • Allow to cool, and enjoy!
I made a few changes to this recipe. First, I doubled it. Nine muffins would not last long in this house, especially since I planned to take some to my friend Kat for letting me store my Thanksgiving turkey in her freezer. :) When doubling, I used 1 c. all-purpose flour and 1 c. whole wheat flour. I used just plain canned pumpkin, not the pie kind with all the spices mixed in already, and I used 1 whole can. As I was mixing, the batter seemed really thick, so I added 1/2 c. of natural applesauce and it came together nicely. They're DELICIOUS!

With chocolate chips, they are 5 Points Plus per muffin; without chocolate they are 4 Points. Worth it!

And only a little but ugly, right? Much better than this pumpkin creation.  

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