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Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins

Fall is FINALLY here!! I do not think that I am alone in saying that it is my favorite season. Especially now that I am back in an area that actually has real seasons. The air is getting a little cooler and the leaves are starting to change colors. I’ve even busted out a few sweaters! But, even more than cool weather, colored leaves, and sweater, what I love the most about fall is probably the food. Warm stews and soups, apple cider, and, of course, PUMPKIN! Judging by the view of my blogs Pinterest page, I am not the only person excited about baking with pumpkin again.

To be perfectly honest, I did some premature pumpkin baking this year. These muffins were actually a part of my great pre-baby freezer stocking! . I waited to post the recipe because I wanted to see how they held up to freezing and reheating after a month. I am happy to report that these froze and reheated beautifully.  There really was no sacrifice in flavor or texture after hanging out in freezer bag for a month. Anytime I wanted a delicious, easy, one-handed snack, I would just grab one of these out of the freezer and pop it in the microwave for 30 seconds and boom! You pretty much have a freshly baked muffin! Perfect for first time parents of a newborn, busy parents of back-to-school children, or busy people with no children!

Pumpkin Oatmeal Muffins

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old fashioned oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup brown sugar
3/4 cup pumpkin
1 egg, lightly beaten
1/4 cup apple sauce
1/4 cup milk
3 Tbsp oil
1/2 tsp vanilla

Preheat oven to 350 degree. Prepare a muffin tin by greasing the cups (or lining with liners).

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In a medium mixing bowl, whisk together the dry ingredients (flours through salt) and set aside. In a separate bowl, beat together the brown sugar and pumpkin. Add the egg, apple sauce, milk, oil, and vanilla and beat to combine. Gradually add the dry ingredients and stir just until combined.

Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

To freeze, allow to cool completely then place in a gallon size freezer bag (make sure to use a bag that specifically says freezer, with double zippers) and place in the freezer. To reheat, remove a muffin from the freezer bag and microwave for 20-30 seconds. For an extra tasty treat, spread a little butter on the hot muffin!

Sunny Side Up Original

I’m muffin crazy, how about you?

This Post Has 6 Comments

  1. Krystal R.

    What a smart mommy you are to plan ahead for this wonderful Pumpkin baking season!! I could definitely use these in my freezer, in my tummy and for Elena, too! YUM!

  2. joy

    It looks like a good recipe to try. Must try for sure.

  3. Monica

    If I don’t have whole wheat flour, do you think I could use just all white all purpose flour?

    1. Jessica

      I think that would work just fine!

  4. Sabita

    i can’t say that I’ve had pumpkin cclhooate chip muffins but they look divine.looking forward to seeing the “after” house projects.Lindsay

  5. KFG

    Mine came out very dense. Perhaps it needs more baking soda? I’m not sure. But since these were for my toddlers, they didn’t care. Flavor was good.

    I also think adding some raisins or craisins would add a burst of moisture and flavor too.

    I will definately make them again, but I’ll experiement a bit to see if I can get them to lighten up.

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